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Turkey Pie

After tasting this savory recipe, you'll find yourself turning to this recipe time and again. Prepared crescent roll dough makes the lattice crust a snap. Enjoy it with a side dish of cranberry relish and mint brownies for dessert or whip up an apple Waldorf salad and round out the menu with raspberry sherbet.— Taste of Home Test Kitchen, Greendale, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    2 servings

Ingredients

  • 1 cup water
  • 1/2 cup frozen mixed vegetables
  • 2 teaspoons chicken bouillon granules
  • 2 tablespoons plus 1/2 teaspoon cornstarch
  • 1 cup 2% milk
  • 1 cup cubed cooked turkey
  • 1/2 cup shredded cheddar cheese
  • 2 teaspoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tube (4 ounces) refrigerated crescent rolls

Directions

  • In a large saucepan, bring the water, vegetables and bouillon to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until vegetables are tender.
  • In a small bowl, combine cornstarch and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the turkey, cheese, parsley, salt and pepper. Pour into a greased 8-in. square baking dish.
  • Unroll crescent roll dough; separate into two rectangles. Seal seams and perforations. Place long sides together to form a square; pinch edges together to seal. Cut into eight strips; make a lattice crust over hot turkey mixture.
  • Bake at 375° for 25-30 minutes or until top is golden brown.
Nutrition Facts
1 each: 583 calories, 28g fat (13g saturated fat), 100mg cholesterol, 1877mg sodium, 44g carbohydrate (12g sugars, 2g fiber), 36g protein.

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Reviews

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Average Rating:
  • summyb
    Jul 19, 2015

    To me, this is the perfect casserole. I'm not one who can adapt recipes very easily. But for this one I made some changes, but kept the integrity of the original recipe. I used a roasted chicken from the grocery store. I had about 2 cups of cubed chicken. I used over 1 cup of frozen veggies (corn and peas). I used 1 tsp of dry parsley. And, I substituted "original" biscuits for the crescent roll dough. Once mixed, I dumped everything into an 8x8 pan, and topped with four biscuits. I put the other four biscuits in a pan along side, and surprisingly everything cooked perfectly together. I had a casserole topped with biscuits, and four biscuits to serve on the side of the hungrier eaters. I would even consider serving this to company. Delicious comfort food. I served some prepackaged fresh herb salad greens on the side with Ranch dressing.

  • PageRD
    Jun 16, 2015

    I've been making this recipe since it first came out in Cooking for 2. This is perfect for turkey or chicken leftovers. The filling is the perfect consistency. I find that we can easily get 3-4 servings out this dish, depending on how hungry we are.

  • PB2
    Nov 17, 2012

    I liked the flavor of this dish. I doubled the veggies to a full cup. Next time, I will experiment & add two cups of veggies.

  • jhoskinson
    Jan 11, 2011

    This is a wonderful recipe. The last time I made it, I used a can of mixed veggies and only a half cup of water. I thought it made more than for 2 people though. We had it for dinner one night and had enough left for each of us to take a lunch the next day. It was great for lunch too, by the way. :)

  • terratoo
    Nov 7, 2010

    I love this recipe and especially that it is for "2". My husband requests it often and it is complete as a meal all by itself. I always use low salt and low fat ingredients to lighten it and keep it a bit healthier for us.

  • farrow4
    Dec 1, 2009

    Great for leftover turkey. My kids love it! Tastes just like a turkey pot pie. I recommend this recipe to everyone.