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Turkey-Vegetable Pot Pie
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Prep Time:
20 minutes
Total Time:
40 minutes
Impressively easy pot pie with a crescent lattice crust - ready in just 20 minutes!
Ingredients:
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3/4 cup sliced carrot
  • 3/4 cup cubed peeled sweet potato
  • 3/4 cup sliced peeled parsnip
  • 1/2 cup chopped red onion
  • 2 cans (10 3/4 oz each) condensed cream of chicken soup
  • 1 1/2 cups milk
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 teaspoon freshly ground pepper
  • 3 cups chopped cooked turkey
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 1 tablespoon butter, melted
Instructions:
  • Preheat your oven to 375°F and generously spray a 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In a large skillet, melt 1 tablespoon of butter with oil over medium-high heat. Add carrot, sweet potato, parsnip, and onion. Cook for 10 minutes, stirring occasionally, until veggies are lightly browned and tender-crisp.
  • Combine soup, milk, fragrant thyme, and a dash of salt and pepper in a large bowl. Add juicy turkey and cooked vegetables, then transfer the mixture into a baking dish.
  • Roll out the dough and slice it into strips using a decorative pastry wheel or pizza cutter. Create a lattice pattern with the strips over the turkey mixture and brush the dough with melted butter.
  • Bake until filling is bubbly and crust is golden brown, about 15 to 20 minutes.

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