Sunday Supper Under Lattice

Chicken and herb stuffing casserole with gravy and a buttery pie-crust lattice

Tender shredded chicken and herb stuffing layered in a baking dish and topped with a woven butter pie crust lattice. The ultimate cold-weather comfort dish.

Equipment Needed

• Large pot
• Large mixing bowl
• 9×13 baking dish
• Baking sheet
• Pastry brush

Sunday Supper Under Lattice

Tender shredded chicken and herb stuffing layered in a baking dish and topped with a woven butter pie crust lattice. The ultimate cold-weather comfort dish.

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Prep Time 40 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 1 Servings

Course: Entrees

Cuisine: American

Ingredients Method

Ingredients

  

Casserole Filling

• 2 lbs cooked chicken lightly shredded
• 1 can (10.5 oz) cream of mushroom soup
• 1/4 cup whole milk
• 1/2 cup store-bought gravy (Heinz recommended)
• 4 tablespoons butter
• 1 green bell pepper diced
• 1 medium yellow onion diced
• 1/2 cup celery diced
• 2 cups chicken broth
• 12 oz herb-seasoned stuffing mix

Lattice Top

• 2 refrigerated round pie crusts (9-inch)
• 1 egg beaten with 1 teaspoon water (egg wash)
• Optional: flaky sea salt cracked pepper, or dried thyme for sprinkling; optional

Method

 

1. Preheat oven to 375 degrees F.
2. In a large pot, melt butter over medium heat. Add bell pepper, onion, and celery. Cook 5 to 6 minutes until softened.
3. Add chicken broth and bring to a boil. Remove from heat and stir in stuffing mix until evenly moistened. Set aside.
4. In a large bowl, combine shredded chicken, cream of mushroom soup, milk, and gravy. Mix until combined.
5. Butter a 9×13 baking dish. Spread chicken mixture evenly in the bottom. Spoon stuffing over the top, pressing gently to create a flat, even surface. Leave about 1/2 inch of headspace.
6. On a lightly floured surface, roll each pie crust into a rectangle about 10×14 inches. Cut each into ten 1-inch-wide strips (20 strips total). If dough is soft, refrigerate strips 10 minutes before weaving.
7. Lay 10 strips vertically across the dish, evenly spaced. Weave remaining strips horizontally in an over-under pattern. Trim or tuck ends just inside the dish rim.
8. Brush lattice with egg wash. Sprinkle with salt, pepper, or thyme if desired. Place dish on a baking sheet.
9. Bake 40 to 45 minutes until crust is deep golden and filling bubbles through the lattice. Tent with foil after 30 minutes if browning too fast.
10. Rest 10 minutes before serving. Serve warm with extra gravy if desired.

How to Know It's Done

• Oven: 375 degrees F
• Casserole is done when the lattice is deep golden brown and the filling is visibly bubbling at the edges and through the weave.

Cook's Notes

• Can be assembled through step 7 and refrigerated up to 4 hours before baking. Add 5 to 10 minutes to bake time if going in cold.