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Lattice-Top Chicken Pot Pie

Recipe by Elizabeth Lirette
Ingredients:
  • 1/4 cup butter
  • 1 tbsp minced garlic
  • 1 onion, finely chopped
  • 1 cup celery, chopped
  • 1.5 cups chicken broth
  • 1.5 cups half & half
  • 1 10 oz. can cream of mushroom soup
  • 1 lb frozen mixed vegetables
  • 1 lb cooked, deboned chicken
  • 1 tsp salt
  • 1 tsp pepper
  • 1/8 tsp ground sage
  • 1/8 tsp oregano
  • 1/8 tsp thyme
  • 1/8 tsp sweet basil
  • 1/8 tsp rosemary
  • 2 cans crescent rolls
Directions:
  1. In butter, sauté garlic, onion, and celery until limp.
  2. Add chicken broth, half & half, and cream of mushroom soup. Add mixed vegetables and cook for about 15 minutes, stirring constantly.
  3. Add chicken and seasonings. Cook about 10 more minutes.
  4. Pour into 9-1/2 by 11 casserole dish.
  5. Unroll crescent rolls cut dough into 1/2-iinch wide strips. Place in lattice design on chicken pot pie stuffing.
  6. Bake at 350 degrees for about 12-15 minutes or until golden brown.
Nutritional Guide
Number of Servings: 9
Calories per Serving: 227
  % Daily Value*
Total Fat 15 g 23%
Cholesterol 35 mg 12%
Sodium 865 mg 36%
Total Carbs 16 g 5%
Dietary Fiber 1 g 4%
Sugars 2 g  
Protein 8 g  
*Percent Daily Values are based on a 2,000 calorie diet.
Nutritional data: nutritiondata.self.com