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turkey pie

Turkey Pie

  • Author: Lynette
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 10 1x
  • Category: Casserole
  • Method: Oven
  • Cuisine: American


Turkey pie is a great way to use that leftover Thanksgiving day turkey! The cheesy filling, loaded with turkey and broccolli, is baked inside convenient crescent roll dough.


  • 3 tubes refrigerated crescent rolls (8 oz each)
  • 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


  1. Preheat oven to 375˚ F.crescent rolls in baking dish
  2. Unroll two tubes of the crescent roll dough.   Press onto the bottom and up 1/2 of the side of an ungreased 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.turkey pie filling in bowl
  3. In a bowl, combine the turkey, broccoli, soup, milk, mustard, onion, and salt.  Mix well and spoon over baked bottom crust layer.crescent lattice on pie filling in baking pan
  4. 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.
  5. Bake 17-22 minutes or until the top crust is golden brown and the filling reaches an internal temperature of 165˚ F.


  • Serving Size: 1 cup
  • Calories: 457
  • Sugar: 2.4
  • Sodium: 690
  • Fat: 16.2
  • Carbohydrates: 11.6
  • Protein: 61.4
  • Cholesterol: 221.5

Keywords: turkey pie, leftover turkey pie, turkey pot pie