Roll with rolling pin to stretch large enough to cover the bottom of pie plate.

Easy turkey pot pie with crescent rolls. Season with salt and pepper. Web the ingredients leftover turkey. The homemade filling is perfect for leftover chicken or turkey.

Open crescent rolls, separate into 2 sections with 4 each per section. Next, you’ll want to cut up the crescent rolls, pinch the seams and put them on top of the filling. Simple chicken pot pie crescent bake pairs beautifully with chardonnay, sauvignon blanc, and even pinot noir.

Roll out the other section of 4 to use for top crust. Web whisk the milk and the cornstarch until smooth (3). Take the skillet off the heat.

Press onto the bottom and up 1/2 of the side of an ungreased 13×9 inch pan. Pour into the skillet with the vegetables and chicken broth (4), stir well and simmer until thickened (5). Finally, add the cooked turkey (7) and fold in until fully smothered in gravy (8).

Step 2 stir the remaining 1/2 cup milk, the egg and baking mix in a small bowl. Web 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (14 oz) chicken broth 1/2 cup milk Web jump to recipe 5 from 108 ratings this easy and delicious chicken pot pie is made with a flaky and buttery crescent roll crust.

Pour evenly over soup mixture (crust will rise during baking). Turkey and frozen vegetables nestled in a creamy white sauce is a comfort food dinner that just melts in your mouth. Saute the onions, celery, red bell pepper and minced garlic in either bacon fat or olive oil for 5 minutes.