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Easy Turkey Pot Pie Recipe With Crescent Rolls

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Easy Turkey Pot Pie Recipe with leftover turkey Crazy for Crust
Easy Turkey Pot Pie Recipe with leftover turkey Crazy for Crust from www.crazyforcrust.com

Description

This delicious turkey pot pie recipe with crescent rolls is a great way to use up leftover turkey. It is a combination of a classic pot pie and a casserole that comes together in a short amount of time. The creamy sauce and the buttery crescent rolls make this an easy to make and enjoyable dish. Serve with a side of fresh green beans or a tossed salad for a complete meal.

Prep Time

This recipe requires only 15 minutes of prep time. Gather all of your ingredients, pre-heat your oven, and prepare the crescent rolls according to the instructions on the package.

Cook Time

This recipe requires 35 minutes of cooking time in the pre-heated oven. Allow the pot pie to cool for 10 minutes before serving.

Ingredients

  • 2 cups cooked and diced turkey
  • 1 can condensed cream of chicken soup
  • 1 can condensed cream of celery soup
  • 1/3 cup chicken broth
  • 1/3 cup milk
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups frozen mixed vegetables
  • 1/2 cup shredded cheddar cheese
  • 1 can refrigerated crescent rolls

Instructions

  1. Preheat oven to 350°F.
  2. In a medium bowl, combine the turkey, soups, chicken broth, milk, black pepper, and garlic powder. Mix until well combined.
  3. Spray a 9x13 inch baking pan with non-stick cooking spray.
  4. Spread the frozen vegetables in the bottom of the pan.
  5. Pour the turkey mixture over the vegetables.
  6. Sprinkle the cheddar cheese over the top.
  7. Unroll the crescent rolls and place over the top of the mixture in an even layer.
  8. Bake in preheated oven for 35 minutes, or until the crescent rolls are golden brown.
  9. Allow to cool for 10 minutes before serving.

Equipment

  • Medium bowl
  • 9x13 inch baking pan
  • Non-stick cooking spray

Notes

You can substitute the cheddar cheese for any type of cheese you prefer. You can also use any type of frozen vegetables you like, such as peas and carrots, or broccoli and cauliflower.

Nutrition: Per Serving

Calories: 307, Total Fat: 11g, Saturated Fat: 4g, Cholesterol: 40mg, Sodium: 941mg, Carbohydrates: 30g, Fiber: 3g, Protein: 19g.

Recipe Tips

  • This recipe can be easily doubled to serve a larger crowd.
  • If you don't have any cooked turkey available, you can use cooked chicken instead.
  • If you don't have any condensed soups, you can substitute with a can of cream of mushroom soup.
  • If you don't have any frozen vegetables, you can use fresh vegetables instead.
  • This pot pie can be stored in an airtight container in the refrigerator for up to 3 days.
  • This recipe can be easily frozen for up to 3 months. Thaw in the refrigerator overnight before baking.

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