Turkey Lattice Pie

Turkey Lattice Pie

1 review, 5 star(s). 100% would make again

Ready in 1h

Originally published as Turkey Lattice Pie in Quick Cooking November/December 2002, p33

After tasting this savory recipe, you'll find yourself turning to this recipe time and again. Prepared crescent roll dough makes the lattice crust a snap. Enjoy it with a side dish of cranberry relish and mint brownies for dessert or whip up an apple Waldorf salad and round out the menu with raspberry sherbet.— Taste of Home Test Kitchen, Greendale, Wisconsin


1 cup water
1/2 cup frozen mixed vegetables
2 teaspoons Chicken bouillon
2 tablespoons cornstarch; plus 1/2 teaspoon
1 cup milk
1 cup turkey; cooked, cubed
1/2 cup cheddar cheese; shredded
2 teaspoons Fresh parsley; minced
1/4 teaspoon salt
1/8 teaspoon pepper
4 oz crescent rolls; (1 tube)

Original recipe makes 2 Servings



In a large saucepan, bring the water, vegetables and bouillon to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until vegetables are tender.

In a small bowl, combine cornstarch and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the turkey, cheese, parsley, salt and pepper. Pour into a greased 8-in. square baking dish.

Unroll crescent roll dough; separate into two rectangles. Seal seams and perforations. Place long sides together to form a square; pinch edges together to seal. Cut into eight strips; make a lattice crust over hot turkey mixture.

Bake at 375° for 25-30 minutes or until top is golden brown.

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Turkey lattice pie

Calories Per Serving: 518 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comfort Food and so easy to make for 2!
rotts4me 4y ago

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