Chicken Lattice Pie

1 cup water
1/2 cup frozen mixed vegetables
2 teaspoons chicken bouillion granules
2 tablespoons plus 1/2 teaspoon cornstarch
1 cup nonfat milk
1 cup cubed cooked chicken
1/2 cup shredded cheddar cheese
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1 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.