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Easy and Tasty Leftover Turkey Pot Pie

 

Very quick and easy. This recipe saves time by using quick crescent rolls instead of traditional pastry.
52

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

45

min

Low Cholesterol, Trans-fat Free
 

Ingredients

½ cup salad dressing, mayonnaise style
2 tablespoons all-purpose flour
1 teaspoon chicken broth
*
teaspoon black pepper
*
¾ cup milk
1 ½ cups turkey
*
10 ounces mixed vegetables
frozen
4 ounces 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 16958% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 245mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 27% Vitamin C 2%
Calcium 7% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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