Easy Crescent-Topped Turkey Pot Pie

It's the weeekend, everybody! Aren't you glad? I'm about to run out the door here and try to catch a movie, but I wanted to do a quick post to share what I made for dinner tonight. I call it Turkey Pot Pie, but it's actually topped with refrigerated crescent rolls, rather than inside a pie crust. Whatever it is, my family loves it! When I make this dish, I don't get any complaints for dinner.



Christy's Turkey Pot Pie

Ingredients:
1 cup mayonaise
2 Tbsp flour
2 Tsp chicken bullion
1 1/2 cups milk
1/2 cup grated parmesean cheese (optional)
1 lb deli turkey breast, cubed
1 bag frozen mixed vegetables
2 packages refrigerated crescent rolls
salt and pepper to taste

Directions:
In a large saucepan, add mayo, flour, and bullion, whisk over medium-high heat to combine. Gradually add milk, continuing to whisk until thick and creamy. Cook, stirring frequently, until the sauce reaches a simmer. Simmer 1 minute.

Reduce heat to medium. Add grated parm, whisk to combine. Add salt and pepper to taste.

Add turkey and frozen veggies, heat through. Pour into a lightly greased 9X13 baking dish. Arrange crescent triangles in a pattern to cover the top of filling.

Bake at 375 F for 20 minutes, or until crust is golden brown.



It's yummy! I hope you'll give it a try. Have a great weekend!