Name: Turkey Pot Pie Casserole
Yield: 4 servings
Ingredients: 2 lb turkey breast(cut into 1 inch cubes); 6 tbsp butter; 1/3 cup all purpose flour; 1/2 tsp ground sage; 1/2 tsp ground thyme; 1 1/2 cup chicken broth; 1 cup half n half; 16 oz bag frozen mixed vegetables thawed; 1 tsp salt; 1/2 tsp black pepper; 8 oz container of crescent roll dough

Servings: 4 persons

2 lb turkey breast(cut into 1 inch cubes)
6 tbsp butter
1/3 cup all purpose flour
1/2 tsp ground sage
1/2 tsp ground thyme
1 1/2 cup chicken broth
1 cup half n half
16 oz bag frozen mixed vegetables thawed
1 tsp salt
1/2 tsp black pepper
8 oz container of crescent roll dough

1
Preheat oven to 375F.
2
Coat a 13x9 baking dish with cooking spray.
3
Coat large skillet with cooking spray; heat over medium heat.
4
Brown turkey on all sides.
5
Transfer to platter.
6
Melt butter in same skillet on medium.
7
Whisk in flour, sage and thyme; cook and stir 5 minutes.
8
Slowly whisk in chicken broth and milk; cook, whisking constantly, about 5 minutes or until thickened.
9
Add turkey, vegetables, salt and pepper; cook and stir 5 to 7 minutes or until thick and creamy.
10
Spoon mixture into prepared baking dish.
11
Unroll crescent roll dough.
12
Place over top of mixture.
13
Bake 15 minutes or until crescent dough is golden brown.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Turkey Pot Pie Casserole

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