Easy and Tasty Leftover Turkey Pot Pie
Very quick and easy. This recipe saves time by using quick crescent rolls instead of traditional pastry. 62
Ingredients
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
|
* |
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.
Nutrition Facts
Serving Size 107g (3.8 oz)