Lattice Chicken Pot Pie Food

LATTICE CHICKEN POTPIE

Steps:

• In a large saucepan, combine the vegetables, chicken, soup and milk; bring to a boil. Remove from the heat. Stir in the cheese, onions and seasoned salt. Transfer to a greased shallow 2-qt. baking dish., Unroll the crescent roll dough and separate into two rectangles. Seal the perforations; cut each rectangle lengthwise into 1/2-in. strips. Form a lattice crust over the chicken mixture. Bake, uncovered, at 375° for 35-40 minutes or until golden brown.

PUFF PASTRY CHICKEN POTPIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling., Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan., In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes., Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit., Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.

LATTICE CHICKEN POT PIE

Steps:

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

LATTICE CHICKEN AND PEPPERS PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir chicken, cream of chicken soup, roasted red peppers, salsa, sour cream, green onions, and chili powder together in a 12x8-inch baking dish.
• Bake in the preheated oven until bubbling, about 15 minutes. Remove dish from oven and stir.
• Separate the breadsticks into 16 strips. Arrange the strips, lattice-style, over the chicken mixture, overlapping strips as necessary to fit the dish.
• Bake in the preheated oven until breadsticks are golden, about 15 minutes more.

CHICKEN LATTICE PIE

Steps:

• Unroll two tubes of thre crescent roll dough, and seperate into rectangles.
• Place rectangles in an ungreased 15x10x1 baking pan.
• Press onto bottom and 1/4 inch up the sides of pan to form a crust, sealing the seams and perferations.
• Bake 375 degrees for 5-7 minutes or until light golden brown.
• In a large bowl, combine chicken, cheese, broccoli, soup, milk, mustard, onion, salt, and pepper, and spoon over crust.
• Unroll remaining dough, divide into rectangles, and seal perferations.
• Cut each rectangle into 4 (1 inch strips).
• Unroll strips, making a lattice design, on to of chicken mixture.
• Brush with egg.
• Bake 17-22 minutes longer or until crust is golden brown, and filling is bubbly.

CALIFORNIA LATTICE CHICKEN POT PIE.

Steps:

• In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and salt. Transfer to a lightly greased 13in x 9in x 2in baking dish.
• Unroll the crescent roll dough and separate into two rectangles. Seal the perforations as best as possible and then cut into 1/2in strips. Form strips into a lattice over the mixture in your baking dish. Bake uncovered for 35 to 40 minutes in an oven preheated to 375F or until golden brown. Enjoy.

LATTICE TOP CHICKEN

Steps:

• Combine soup, milk, seasoned salt, chicken, veggies, 1/2 of the cheese, and 1/2 can French fried onions.
• Place mixture in 8x12 baking dish.
• Bake covered at 375 degrees for 20 minutes.
• Unwrap rolls, separate into 2 rectangles.
• Press together perforated cuts.
• Cut each rectangle lengthwise into 3 strips.
• Place strips on casserole to form lattice top.
• Bake uncovered 15 minutes longer.
• Top lattice with remaining cheese and onions.
• Bake uncovered 3-5 minutes or until onions are golden brown.

DOUBLE-CRUST CHICKEN POT PIE

Steps:

• Make the filling: In a large pot, heat 2 tablespoons butter over medium heat. Add the onions, celery and carrots and cook, stirring, until the onions are translucent, 5 to 6 minutes. Add the garlic and cook until fragrant, about 1 minute more.
• Add the remaining 3 tablespoons butter. Once melted, stir in the flour. Cook the mixture, stirring constantly, until it just starts to turn golden brown, 2 to 3 minutes. Gradually whisk in the chicken broth. Bring the mixture to a simmer. Add the bay leaf, rosemary and thyme. Adjust the heat and simmer for 15 minutes.
• Stir in the cream, chicken and peas and return to a simmer. Simmer for 4 to 5 minutes more. Remove the mixture from the heat. Stir in the salt and pepper. Ideally, cool it completely. Remove and discard the bay leaf, and stir in the parsley. Taste and add more salt and pepper, if desired.
• Meanwhile, prepare the crust: Have a 10-inch cast-iron or ovenproof skillet ready. On a lightly floured surface, roll out half of the pie crust to a thickness of about 1/4 inch, making a circle about 3 inches wider all around than the skillet. Gently transfer the dough to the skillet, lining the bottom and easing it up the sides, allowing any excess to drape over the edge of the pan (aim for about 1 inch excess dough all the way around the pan). Refrigerate for 30 minutes.
• While the bottom crust is chilling, roll out the remaining dough on a lightly floured surface to 1/4 inch thick. Gently transfer the dough to a parchment-lined baking sheet, then use a pastry wheel to cut it into 1 1/2- to 2-inch wide strips. Cover with plastic wrap and refrigerate for 15 minutes.
• Pour the cooled filling into the chilled bottom crust and spread evenly. Remove the chilled dough strips from the fridge. Lay strips over the filling, leaving almost no space between them. When the pie is covered, rotate the pan and pull back every other strip of dough, then weave in a fresh strip to create a lattice. Lay the strips back over the new piece of dough, the repeat the process - this time pulling back all the pieces of dough that didn't get moved the first time. Continue until the entire pie is latticed.
• Press the dough together at the edges all the way around the pie; use scissors to trim away any excess dough, then fold the bottom crust up and over the lattice. Dip your finger in water and run it along the edges to help seal it. Use a floured fork to press around the edges to seal the dough together and crimp the crust. Refrigerate for 30 minutes.
• Preheat the oven to 425 degrees F and place a rack in the lower third of the oven. Brush the egg mixture over the top of the pie and sprinkle it with Parmesan. Bake for 30 minutes; lower the oven temperature to 375 degrees F and continue baking until the crust is deeply golden brown (the filling may bubble through the top crust a bit), 40 to 50 minutes more.