CHICKEN LATTICE PIE

Chicken Lattice Pie image

Provided by weekend cooker

Categories Chicken

Time 40m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 11

3 (8 ounce) tubes refrigerated crescent dinner rolls
4 cups cubed chicken
6 ounces shredded cheddar cheese
3 cups frozen chopped broccoli, thawed, and drained
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 1/3 cups milk
2 tablespoons Dijon mustard
1 tablesapoon dried onion flakes
1/2 teaspoon salt
1 dash pepper
1 egg, lightly beaten

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.