Review: Baker’s Secret Giveaway & Lattice Chicken and Sweet Potato Potpie

If you’ve ever shopped for bakeware or have spent any time in the kitchen you have probably heard of Baker’s Secret. Not only do many bakers depend on Baker’s Secret, all Baker’s Secret Essentials products have a premium non-stick coating, are durable & long lasting, are metal spatula safe, are dishwasher safe, and have a full lifetime warranty. What’s your favorite fall recipe using your Baker’s Secret products? Tell me about it in the comments section and then enter the giveaway using the Rafflecopter widget at the end of this post!

With the holidays fast approaching, Baker’s Secret gave me an early holiday present of two of products in order to create two different festive recipes to share with you. I received their 9-inch pie pan and 12-cup muffin pan. Today I am sharing a savory recipe using the pie pan because your pie pan has more utility than just making sweet, delicious pies. How about POTpie? But not just any potpie, a potpie with sweet potato and a lattice crust!

This potpie recipe had been my go-to for many years. The original recipe used canned condensed potato soup, but I like to use cream cheese instead and add in my own potato. This time I decided to use sweet potato (which I peeled and cooked in the microwave for 4 minuets) and some extra seasonings to make it even more fall-appropriate. As for the crust, don’t let the lattice top intimidate you. I simply used a can of crescent dough, sealed the seams and cut into strips. Easy peasy and looks great with the addition of an egg-white wash.

One year ago: Apple-Cranberry Oatmeal

LATTICE CHICKEN AND SWEET POTATO POTPIE

Serves 6

Ingredients:

1 cup frozen mixed vegetables

1 cup cubed, cooked sweet potato

2 cups cubed, cooked chicken

1 package (8 oz.) reduced fat cream cheese, room temperature

1 cup 2% milk

1 cup (4 oz.) shredded white sharp cheddar cheese

1 can (2.8 oz.) french-fried onions

1/2 tsp seasoned salt

1/2 tsp dried thyme

1/4 tsp black pepper

1/4 tsp nutmeg

1 can (8 oz.) refrigerated crescent rolls

1 egg white + 1 tsp water

Directions:

1. In a large bowl, combine the vegetables, potato, chicken, cream cheese and milk. Stir in the cheese, onions and seasonings. Transfer to a 9-inch pie pan and spread evenly.
2. 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. Lightly beat an egg white with 1 tsp water and brush over crust. Bake, uncovered, at 375°F for 30-35 minutes or until golden brown.

Source: Adapted from Taste of Home. Disclosure: I was provided with complimentary products from Baker’s Secret and was provided a $25 gift card to purchase the ingredients to create this recipe. However, all thoughts and opinions are my own. a Rafflecopter giveaway