Friday, March 12, 2010

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

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

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!


  1. Yummmmmmmmm That looks amazing!!!! Thank you for sharing...I will give this a try. I was looking for an easy pot pie recipe, but hadn't found one. Jeremy and I both love them, but I have only made one from scratch, and it took forever...Thank you again for sharing!!!!

  2. This one is *really* easy. And the mayo makes the sauce unbelievably creamy. And the crescent crust is more flavorful than just a typical pie shell, at least in my opinion. ;o)Let me know how you guys like it!


Thank you so much for taking a few moments to brighten my day!


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