Turkey Pot Pie

This meal was thrown together from ingredients I had in the fridge/freezer. I was expecting it to be good but not excellent.

IT WAS OUTSTANDING.

Which is why I am sharing it with all of you fine folks.

I have been trying to eat out the freezer and prepare my freezer for hunting season. Will is going to stock it up with wild game in no time.

I found a Ziploc bag of roasted turkey breasts. I had injected it and baked it and froze the leftovers. After shredding it was about 4-5 cups of meat. The recipe for the turkey breast is HERE.

I also found a can of crescent rolls in my refrigerator, waiting to be baked.

I thought, PERFECT. TURKEY POT PIE.

I threw this together after work today and it was fantastic! I thought using crescent rolls instead of pie crust was fabulous.

It allowed me to unroll it into a bigger casserole dish instead of a round pie pan.

Here’s how I threw it together.

In a little olive oil, sauté onion, garlic, bell pepper, carrots until carrots are tender. Season with salt and pepper and a little dried thyme.

Sprinkle a couple tbsp. all purpose flour and stir around until incorporated. Add chicken stock. (I used homemade stock that had zero salt in it) Adjust your seasonings accordingly.

Let simmer until it thickens slightly.

Add a bag of mixed veggies and heavy cream.

It should look beautiful like this.

Let simmer for a few more minutes. Add a can of cream of mushroom and a can of cream of chicken.

Here’s another close up of this magical stuff.

Stir in the turkey and after everything is combined pour into a greased 9×13 pyrex dish.

Unroll the crescent roll dough.

Baste with a couple tablespoons of melted butter.

Bake at 375 for 20 minutes.

Perfection.

 

 

Turkey Pot Pie

1 small onion, chopped

2 cloves garlic, minced

4 carrots, diced

1/2 green bell pepper, chopped

1/2 tsp dried thyme

2 tbsp. all purpose flour

2 cups chicken stock

1/4 cup heavy cream

10 oz bag Steamfresh mixed vegetables

1 (10 1/2 oz). can cream of mushroom soup

1 (10 1/2 oz.) can cream of chicken soup

4-5 cups shredded turkey breast (Click HERE for the recipe)

salt and pepper to taste

1 can crescent rolls

3 tbsp. melted butter

 

Preheat the oven to 375 degrees,

In a large pot, sauté the onion, garlic, bell pepper, and carrots until the carrots soften. Season with salt, pepper, and thyme.

Add the flour and stir to combine.

Pour in the chicken stock and bring to a simmer until the sauce begins to thicken slightly. Add the cream.

Add the frozen veggies, soups and bring back to a low simmer for a few minutes.

Stir in the turkey. Season to taste.

Pour into a greased 9×13 Pyrex dish.

Unroll a can of crescent rolls and place on top of the chicken mixture.

Baste the melted butter on top of the crescent rolls.

Bake for 20 minutes.