Web ingredients 2 (8 ounce) packages refrigerated crescent rolls 1 pound cooked, cubed chicken breast meat 1 pound chopped, cooked rotisserie chicken 2 tablespoons butter 1 (16 ounce) package frozen mixed vegetables 1 (15 ounce) can sliced potatoes, drained 1 (10.5 ounce) can condensed cream of chicken soup

Easy turkey pot pie recipe with crescent rolls. Web preheat the oven to 375°f. Take the skillet off the heat. The cheesy filling, loaded with turkey and broccoli, is baked inside convenient crescent roll dough.

Unroll the crescent rolls, pinch the seams together. Spread in the prepared baking pan. Add the onion, celery, and carrot.

Stir in flour, salt and pepper until well blended. 3 cups cubed cooked turkey or chicken. Press outside edges of dough to edges of baking dish.

Web turkey pot pie crust use crescent rolls or a refrigerated pie crust dough, no need to make a pastry crust. A savory filling made with turkey, frozen mixed vegetables, condensed cream of chicken soup, and cheddar cheese is baked between a double crust for a savory, comfort food classic the whole family will love. Lightly grease a 9x13 inch casserole dish.

Web whisk the milk and the cornstarch until smooth (3). Pour into the skillet with the vegetables and chicken broth (4), stir well and simmer until thickened (5). In large bowl, mix vegetables, chicken and soups.

Web preheat the oven to 375°f and spray a large baking pan (either a deep dish pie plate or an 11×7 inch pan) with cooking spray and set aside. Melt the butter in a large skillet over medium high heat. Web heat oven to 425°f.