Lattice Chicken Potpie

Teresa Ambra

This amazing pot pie is filled with chicken, veggies, and made easy with cream of potato soup, cheese, French-fried onions and topped with crescent rolls cut in strips.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Chicken Main Dish

Cuisine American

Servings

Ingredients

1 whole chicken cooked
16 oz. pkg. frozen California-Blend vegetables Broccoli, Cauliflower & Carrots
2 cans Campbell’s cream of potato soup undiluted
1 cup milk
8 oz. bag sharp cheddar cheese shredded
2.8 oz. can French's French fried onions
1/2 tsp. Lawry’s seasoned salt
8 oz. tube refrigerated Pillsbury crescent rolls

Instructions

Cook chicken in a crockpot all night in water sprinkled with salt and pepper.
Let cool.
Debone and cut meat into bite-sized pieces.
In a large bowl, combine chicken, frozen vegetables, soup, milk, cheese, onions and seasoned salt.
Transfer to a greased 9x13” baking dish.
Unroll the crescent roll dough and separate into two rectangles.
Seal the perforations; cut each rectangle lengthwise into ½” strips.
Form a lattice crust over the chicken mixture.
Bake, uncovered, at 350° for 40-45 minutes or until golden brown.

Notes

NOTE: Tent casserole with foil after about 20-25 minutes.

NOTE: Preparation time does not include time required to cook chicken.

Recipe adapted from Taste of Home.

Keyword casserole, chicken, chicken casserole, chicken potpie

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