Turkey Lattice Pie
14" dutch oven
3 tubes refrigerated crescent rolls
4 cups cubed cooked turkey or chicken
1 1/2 cups shredded cheddar or Swiss cheese
1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1 can cream of chicken soup
1 1/3 cups milk
2 Tbs. Dijon mustard
1/4 cup chopped onion
1/2 tsp. salt
1 egg, lightly beaten
Unroll two tubed of crescent roll dough; separated into rectangles. Press them into the bottom and 1/4 inch up the sides of a dutch oven to form a crust, sealing seams and perforations. Bake at 350° for 7-10 minutes. In a bowl, combine the turkey, cheese, broccoli, soup, milk, mustard, onion, salt and pepper; mix well. Spoon over the crust. Unroll remaining dough; divide into rectangles and seal perforations. Cut each rectangle into 5 strips. Using the strips, make a lattice design on top to the turkey mixture. Brush with egg. Bake 20-25 minutes longer or until top crust is golden brown and filling is hot. Serves 12-16.
The Finished Product
I forgot to brush mine with egg, so it didn't brown as well as it should have.
This recipe is just okay. The gravy was really thin, almost soupy. I would cut the milk down to 3/4-1 cup. I also wasn't super thrilled with the crescent roll dough. The flavor of it kind of overpowered everything else. I would have liked it better with a pie crust. It also needed some spices, maybe a little thyme. That being said, it was still good. It was very easy to make and since I already had some cooked chicken it only took a few minutes to put together. But since I probably won't make this again, I'm giving this one a C.