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There's nothing quite like a warm, comforting dish of turkey pot pie to bring a sense of home and joy to the dinner table. This Savory Herb Crescent Roll Turkey Pot Pie captures the essence of classic comfort food while offering a modern twist that makes it both quick and easy to prepare. Perfect for using up leftover turkey, this recipe ensures that no delicious morsel goes to waste.

Savory Herb Crescent Roll Turkey Pot Pie

Warm up your fall evenings with this Savory Herb Crescent Roll Turkey Pot Pie, a delightful twist on a classic comfort dish. Perfect for using up leftover turkey, this creamy and hearty pot pie combines cozy autumn herbs with a flaky crescent roll crust, making it a quick weeknight dinner or a festive holiday treat. Gather your loved ones and savor every bite. Try it tonight and create a memorable meal everyone will love!
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Ingredients
  

2 cups cooked turkey, shredded or chopped

1 cup mixed frozen vegetables (peas, carrots, corn)

1/2 cup celery, diced

1/2 cup onion, diced

2 cloves garlic, minced

1 can (10.5 oz) cream of chicken soup

1 cup chicken broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried sage

Salt and black pepper to taste

1 can (8 oz) refrigerated crescent roll dough

1 tablespoon olive oil

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the diced onions, celery, and minced garlic; sauté until the vegetables are soft, about 5 minutes.

      Combine Ingredients: Stir in the shredded turkey, mixed frozen vegetables, cream of chicken soup, chicken broth, thyme, rosemary, sage, salt, and black pepper. Cook for an additional 5-7 minutes, allowing the mixture to heat through and flavors to meld.

        Transfer to Baking Dish: Pour the turkey and vegetable mixture into a 9-inch pie dish or a similar baking dish, spreading it evenly.

          Prepare the Crescent Roll Dough: Open the can of crescent roll dough and unroll it. Instead of separating it into individual triangles, create a sheet of dough by pressing the seams together, forming one cohesive layer.

            Top the Filling: Place the crescent roll dough over the turkey mixture in the baking dish. You can either leave it in one sheet or cut it into strips for a more rustic look.

              Bake the Pot Pie: Bake in the preheated oven for 25-30 minutes, or until the dough is golden brown and cooked through.

                Cool and Serve: Once baked, remove from the oven and let it cool for about 5 minutes. Garnish with fresh parsley if desired, then slice and serve warm.

                  Prep Time, Total Time, Servings: 15 mins | 45 mins | 6 servings