Chicken Lattice Pie Recipes

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.

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.

HERBED CHICKEN LATTICE POT PIE

Steps:

• Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. Cook rice in water as directed on package. Pat cooked rice evenly in bottom of pie plate. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook and stir until no longer pink in center. Remove chicken from skillet.
• Heat remaining 1 tablespoon oil in skillet. Add bell pepper, onion and zucchini; cook and stir until crisp-tender. In small bowl, mix soup mix and milk; stir into vegetable mixture. Heat to boiling over high heat. Remove from heat; stir in chicken (discard chicken juices). Spoon over rice in pie plate.
• Unroll dough on work surface; cut lengthwise into 8 strips. Arrange 4 strips evenly in same direction over filling. Top with remaining strips in opposite direction. Fold overhanging ends of strips at an angle around edge of pie plate to form rim.
• Bake about 20 minutes. Let stand 5 minutes before serving.

CHICKEN AND BACON PIE

Steps:

• Preheat the oven to 160C/140C Fan/Gas 3.
• Put the chicken legs, celery and bay leaves into a large ovenproof saucepan, pour over the wine and stock and season with salt and freshly ground black pepper. Bring to the boil on a medium-high heat, cover with a lid and transfer to the oven for 30-40 minutes, or until the chicken legs are cooked and tender. Set aside to cool.
• Once cool, remove the meat from the chicken bones. The bones can be reserved and used for a stock. Break the meat into bite-sized pieces before transferring to a bowl. Strain the stock, reserving the celery and discarding the bay leaves, and measure out the liquid. You should have about 750ml/1 pint 6fl oz; if not, make up to this amount with a little extra stock or white wine.
• Heat a large frying pan and fry the bacon pieces on a medium-high heat for 3 minutes. Add the onion, cover with a lid and fry for a further 10 minutes until the onion is softened. Add the butter, stir until melted, and then sprinkle in the flour to make a roux. Pour the reserved liquid into the roux a little at a time, whisking as you add, and stir over a high heat until thickened to a smooth sauce consistency.
• Add a little salt and pepper, the reserved celery, crème fraiche and mustard and mix to combine before adding the chicken pieces. Spoon the filling into the ovenproof dish and level the top. Leave until cool and then chill, covered, in the fridge for 30 minutes.
• Meanwhile, prepare the pastry for the pie. On a lightly floured work surface, roll out each of the pastry sheets to about 3mm/⅛in thick. Cut each piece into long, thick ribbons, about 3cm/1¼in wide. You will need to make enough to cover the top of the dish, about 16 in total. Weave the ribbons together on a piece of baking paper, until you have a pastry top that is large enough to cover your pie. Chill in the fridge for 15 minutes to firm up or, if time allows, freeze until solid.
• Take the filling out of the fridge and brush the edges of the dish with a little beaten egg. Carefully slide the pastry lattice from the baking paper and lay on top of the chilled filling. Trim the excess pastry around the rim and lightly press to seal.
• Increase the oven temperature to 200C/180C Fan/Gas 6. Brush the pastry with the remaining beaten egg and bake for 30 minutes until the pastry is golden and cooked through, and the chicken is bubbling. Serve hot.

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.

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.