Turkey Lattice Pie
1 cup water
1/2 cup frozen mixed vegetables
2 teaspoons chicken bouillon granules
2 tablespoons plus 1/2 teaspoon cornstarch
1 cup milk
1 cup cooked cubed turkey
1/2 cup shredded cheddar cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4 ounce) can refrigerated crescent rolls
Preheat oven to 375. In saucepan, combine water, vegetables and bouillon. Bring to a boil. Reduce heat. Simmer for 3 to 5 minutes, or until vegetables are tender. In bowl, combine cornstarch and milk until smooth. Add to vegetable mixture. Bring to a boil. Cook and stir for 1 to 2 minutes, or until thickened. Add turkey, cheese, salt and pepper. Pour into greased 8 inch square baking dish. Unroll crescent rolls. Seperate into two rectangles. Seal seams and perforations. Place long sides together to form squares. Pinch edges together to seal. Cut into eight strips. Make lattice crust over hot turkey mixture. Bake for 25 to 30 minutes, or until top is golden brown.