Turkey-Vegetable Pot Pie

 


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 salt
  • 1/4
    teaspoon freshly ground pepper
  • 3
    cups chopped cooked turkey
  • 1
    can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
  • 1
    tablespoon butter, melted

Steps

1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

2 In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender.

3 In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish.

4 Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture. Brush dough with melted butter.

5 Bake 15 to 20 minutes or until filling is bubbly and crust is golden brown.

 

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