This turkey pot pie with crescent rolls is a great way to use leftover Thanksgiving turkey! It’s a complete meal loaded with turkey and broccoli and a cheesy filling, all baked inside a convenient crescent roll crust.
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If you’re looking for a great way to use leftover turkey that’s rich in flavor and super easy to make, this turkey pot pie with crescent rolls is the answer. The crescent rolls add a buttery, flaky crust to this classic comfort food.
Love using up leftovers in new and exciting ways? Then you’ll also enjoy my other great leftover turkey recipes like turkey casserole, turkey tetrazzini, and turkey chili.
I can just see my grandma cutting this one out of the magazine. I picked this recipe to test for you because I was curious how the crescent rolls would turn out. They cooked perfectly golden making this such a pretty dish to serve with leftover turkey. I think it would be equally as delicious with chicken.
Why I Love This Recipe
- Family Favorite: This turkey pot pie with crescent rolls is a hit with the whole family. It’s comforting, hearty, and delicious, and it’s a great way to use up leftover turkey after the holidays!
- Flavor-Packed: The combination of turkey, broccoli, and a creamy, cheesy sauce is simply irresistible. It’s like a cozy, comforting hug in a pie dish!
- Easy to Make: This recipe is a cinch to put together, especially since we’re using pre-made crescent roll dough. It’s a time-saving twist that doesn’t skimp on flavor.
- Comfort Food: There’s something about a warm, flaky pot pie that just screams comfort. This recipe is the perfect way to cozy up on a chilly evening.
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Key Ingredients
- Crescent Rolls: These will be used to make a flaky, golden-brown crust for our pot pie.
- Leftover Turkey: A great way to use up those Thanksgiving leftovers, the chopped turkey will add a hearty, savory flavor to the dish.
- Cheddar or Swiss Cheese: This will bring a rich, creamy element to the filling and add a delicious cheesy flavor.
- Frozen Broccoli Florets: After being thaw and drained, these will provide a pop of color, a bit of crunch, and a healthy twist to our pot pie.
- Cream of Chicken Soup: This will serve as the base for our filling, adding a creamy, savory flavor.
- Milk: When combined with the cream of chicken soup, it will help to make the filling creamy and smooth.
- Dijon Mustard: This will add a tangy, slightly spicy flavor to the filling, cutting through the richness of the other ingredients.
- Minced Dry Onion: This will add a sweet, savory flavor and a bit of texture to the filling.
- Salt: A pinch of salt will help to bring out the flavors of the other ingredients, making the dish more delicious.
- Egg: This will be used to brush over the crescent rolls before baking, giving them a beautiful golden color.
Equipment
- 13×9-Inch Baking Pan – You’ll need this to press the crescent roll dough and to bake the bottom crust layer.
- Mixing Bowl – This is essential for combining the turkey, broccoli, soup, milk, mustard, onion, and salt. It’s also used to mix the ingredients well.
- Pastry Brush – This is used to brush the top crust with the beaten egg before baking. It helps to achieve that beautiful golden brown color.
How to Make Turkey Pot Pie with Crescent Rolls
Preparation
To start, preheat your oven to 375˚ F. This will make sure it’s nice and hot when you’re ready to bake your pot pie.
Step 1 – Prepare the Bottom Crust
Begin by unrolling your crescent roll dough. Press it into the bottom and up the sides of your 13×9 inch pan. Then, bake it at 375˚ F for 5-7 minutes until it’s just starting to turn lightly golden. Once baked, remove it from the oven.
Step 2 – Make the Filling
In a bowl, mix together the turkey, broccoli, cream of chicken soup, milk, mustard, onion, and salt. Once it’s well combined, spoon this mixture over your baked bottom crust layer.
Step 3 – Add the Top Crust
Next, unroll your remaining crescent roll dough. Divide it into rectangles and seal the perforations. Then, cut each rectangle into 1 inch strips, giving you four long strips per rectangle. Use these strips to form a lattice pattern over your filling. Finally, brush the top crust with beaten egg.
Step 4 – Bake the Pot Pie
Pop your pot pie in the oven and bake it for 17-22 minutes. You’ll know it’s ready when the top crust is golden brown and the filling reaches an internal temperature of 165˚ F.
Step 5 – Serve
Once your pot pie is baked to perfection, remove it from the oven and let it cool for a few minutes. Then, slice it into squares and serve.
Expert Tip
Pinch the perforated edges to form a seal when rolling out the crescent rolls for the bottom crust. This seal will keep the filling from seeping into the bottom of the baking dish.
Recipe Variations
- Different Veggies: If you’re not a fan of broccoli, feel free to swap it out for your favorite vegetables. Peas, carrots, or green beans would all be great in this turkey pot pie.
- Different Cheese: I used cheddar cheese in this recipe, but you can also use Swiss or even mozzarella if you prefer.
- Homemade Crust: While I used crescent roll dough for the crust, you can definitely make your own pie dough if you prefer. Just roll it out and use it as the top and bottom crust for a more traditional pot pie.
What to Serve With
- This turkey pot pie with crescent rolls is a complete meal on its own, but you can add a side of cranberry sauce for a touch of sweetness that compliments the savory flavors of the pot pie.
- If you’re a fan of mashed potatoes, serving them with this turkey pot pie is a great idea. The creamy potatoes are the perfect accompaniment to the rich and hearty pot pie.
- For a lighter option, you can serve a fresh green salad with a zesty vinaigrette. The crisp, refreshing salad is a great contrast to the warm and comforting pot pie.
Recipe FAQs
You can use any type of leftover turkey for this recipe. Whether it’s from a roasted turkey, grilled turkey, or even smoked turkey, as long as it’s chopped, it will work well in the pot pie.
Yes, you can use fresh broccoli for this recipe. Just make sure to steam or blanch it until it’s slightly tender before adding it to the pot pie. This will help the broccoli cook evenly in the oven.
If you don’t have cream of chicken soup on hand, you can use cream of mushroom soup or cream of celery soup as a substitute. You can also make a homemade white sauce using butter, flour, and chicken broth.
Storing and Reheating
- Storing: After enjoying your delicious turkey pot pie, you can store any leftovers in the fridge. Make sure to let it cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3 days.
- Freezing: If you won’t be able to finish it within 3 days, you can freeze the leftovers. Once the pot pie has cooled, wrap it well in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months.
- Thawing: When you’re ready to enjoy the pot pie, let it thaw in the fridge overnight.
- Reheating: You can reheat individual portions in the microwave. If you’re reheating the whole pie, it’s best to do so in the oven. Preheat the oven to 350˚F and cover the pie with aluminum foil to prevent the crust from burning. Heat for about 25-30 minutes or until it’s warmed through.
Sides To Go with Turkey Pot Pie
Serving Size
- What to Expect: This turkey pot pie with crescent rolls recipe yields a hearty, family-sized meal with 10 servings.
- How to Scale: If you’re expecting a larger crowd or want to have leftovers, you can easily double the recipe. Make sure to use a larger casserole dish to accommodate the increased quantity. Follow the rest of the instructions as directed, but you may need to increase the baking time slightly to ensure it’s cooked through.
Turkey Pie
Ingredients
- 24 oz crescent rolls
- 4 Cups leftover turkey chopped
- 1 1/2 Cups cheddar or swiss cheese
- 10 oz frozen broccoli florets thawed and drained
- 1 can cream of chicken soup undiluted
- 1 1/3 Cups milk
- 2 Tablespoons dijon mustard
- 1 Tablespoon minced dry onion
- 1/2 teaspoon salt
- 1 egg lightly beaten
Instructions
- Preheat oven to 375˚ F.
- Unroll two tubes of the crescent roll dough. Press onto the bottom and up 1/2 of the side of an un-greased 13×9 inch pan. Seal the perforations. Bake at 375˚ F for 5-7 minutes or just starting to turn lightly golden. Remove from oven.
- In a bowl, combine the turkey, broccoli, soup, milk, mustard, onion, and salt. Mix well and spoon over baked bottom crust layer.
- Unroll the remaining crescent roll. Divide into rectangles and seal the perforations. Cut each rectangle into 1 inch strips creating four long strips per rectangle. Using the strips create a lattice pattern over the filling. Brush with egg.
- Bake 17-22 minutes or until the top crust is golden brown and the filling reaches an internal temperature of 165˚ F.
