Turkey Lattice Pie
Total Time
Prep: 20 min. Bake: 25 min.
Yield
12 servings
With its pretty lattice crust, this cheesy baked dish looks as good as it tastes. It's easy to make, too, since it uses ready-to-go crescent roll dough. —Lorraine Naig, Emmetsburg, Iowa
Ingredients
- 3 tubes (8 ounces each) refrigerated crescent rolls, divided
- 4 cups cubed cooked turkey
- 1-1/2 cups shredded cheddar or Swiss cheese
- 3 cups frozen chopped broccoli, thawed and drained
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1-1/3 cups 2% milk
- 2 tablespoons Dijon mustard
- 1 tablespoon dried minced onion
- 1/2 teaspoon salt
- Dash pepper
- 1 large egg, lightly beaten
Directions
- Preheat oven to 375°. Unroll 2 tubes of crescent roll dough; separate into rectangles. Place rectangles in an ungreased 15x10x1-in. baking pan; press onto the bottom and 1/4 in. up sides of the pan to form a crust, sealing seams and perforations. Bake 5-7 minutes or until light golden brown.
- Meanwhile, in a large bowl, combine turkey, cheese, broccoli, soup, milk, mustard, onion, salt and pepper. Spoon over crust.
- Unroll remaining dough; divide into 2 rectangles. Seal perforations. Cut each rectangle lengthwise into 1-in. strips. Using strips, make a lattice design on top of turkey mixture. Brush with egg. Bake 17-22 minutes longer or until top crust is golden brown and filling is bubbly.
Nutrition Facts
1 serving: 396 calories, 20g fat (4g saturated fat), 81mg cholesterol, 934mg sodium, 30g carbohydrate (8g sugars, 2g fiber), 24g protein.
With its pretty lattice crust, this cheesy baked dish looks as good as it tastes. It's easy to make, too, since it uses ready-to-go crescent roll dough. —Lorraine Naig, Emmetsburg, Iowa
Recipe Creator
© 2025 RDA Enthusiast Brands, LLC