Wednesday, February 16, 2011

Lattice Chicken Potpie

If you love Chicken Potpies but are intimidated by most recipes, this is the recipe for you.  Almost embarrassingly easy, delicious and cheap, this is practically a perfect recipe. 

The Good:  The 3 things I love most in a recipe: delicious, easy and cheap!
The Bad: Unfortunately it doesn't make an ever-lasting amount.
The Ugly:  Although it makes plenty for guests to join, you may quickly become asocial in fear they will eat the rest of your potpie.

Suggestions before preparing:
We simply eye-balled salt and pepper for seasoning.
If you are the type to prepare meals ahead of time, this recipe also works well frozen. Just remember to refrigerate the crescent rolls until ready to cook to make it taste fresh.

This recipe is from Allrecipes

Recipe Total Time: 45 minutes
Recipe Yields 4 Servings
Preheat Oven to 375

1 (16 ounce) package frozen California blend vegetables
2 cups cubed, cooked chicken
1 (10.75 ounce) can condensed cream of potato soup, undiluted
1 cup milk
1 cup shredded Cheddar cheese
1 (2.8 ounce) can French-fried onions
1/2 teaspoon seasoned salt
1 (8 ounce) package refrigerated crescent rolls

  1. In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13x9x2 inch baking dish.
  2. Unroll the crescent roll dough and separate into two rectangles. Seal the perforations; cut each rectangle lengthwise into ½ inch strips. Form a lattice crust over the chicken mixture. Bake uncovered at 375 for 35-40 minutes or until golden brown.

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