Chicken Lattice Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 cup water1/2 cup frozen mixed vegetables2 teaspoons chicken bouillion granules2 tablespoons plus 1/2 teaspoon cornstarch1 cup nonfat milk1 cup cubed cooked chicken1/2 cup shredded cheddar cheese2 teaspoons minced fresh parsley1/4 teaspoon salt1/8 teaspoon pepper1 tube (4 ounces) refrigerated crescent rolls
1) In a saucepan, bring the water, vegetables, and bouillion to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until vegetables are tender.
2) In a small bowl,combine cornstarch and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the turkey, cheese, parsley, and salt and pepper. Pour into a greased 8-inch square baking dish.
3)Unroll crescent roll dough; separate into two rectangles. Seal seams and perforations. Place long sides together to form a square; pinch edges together to seal. Cut into eight strips; make a lattice crust over hot chicken mixture. Bake 375 degrees or 25-30 minutes or until golden brown.
Yield: 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user NANAHODGES.
2) In a small bowl,combine cornstarch and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the turkey, cheese, parsley, and salt and pepper. Pour into a greased 8-inch square baking dish.
3)Unroll crescent roll dough; separate into two rectangles. Seal seams and perforations. Place long sides together to form a square; pinch edges together to seal. Cut into eight strips; make a lattice crust over hot chicken mixture. Bake 375 degrees or 25-30 minutes or until golden brown.
Yield: 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user NANAHODGES.
Nutritional Info Amount Per Serving
- Calories: 595.8
- Total Fat: 27.6 g
- Cholesterol: 80.5 mg
- Sodium: 1,550.1 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 1.3 g
- Protein: 35.6 g
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