Easy & Tasty Leftover Turkey Pot Pie
Very quick and easy. This recipe saves time by using quick crescent rolls instead of traditional pastry.
Yield
4 servingsPrep
20 minCook
20 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
salad dressing, mayonnaise style
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
chicken broth
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ¾ | cup |
milk
|
|
| 1 ½ | cups |
turkey
|
*
|
| 10 | ounces |
mixed vegetables
frozen |
|
| 4 | ounces |
crescent roll dough
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
salad dressing, mayonnaise style
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
chicken broth
|
|
| 0.6 | ml |
black pepper
|
|
| 177 | ml |
milk
|
|
| 355 | ml |
turkey
|
*
|
| 289 | ml/g |
mixed vegetables
frozen |
|
| 115.6 | ml/g |
crescent roll dough
|
*
|
Directions
Heat oven to 375℉ (190℃).
Mix dressing, flour, bouillon and pepper in a small saucepan.
Gradually add milk. Cook, stirring frequently, over medium low heat until thickened.
Add vegetables and poultry.
Cook, stirring, until thoroughly heated.
Spoon into 8 inch square pan.
Unroll cresent rolls and press perforations together to seal.
Place rectangles side by side to form a square.
Press edges together to form a seam.
Cut dough into 1 inch strips. Arrange in lattice over casserole.
Bake for 15 to 20 minutes or until golden brown.
