Turkey-Vegetable Pot Pie

By á-4084

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

Details

Adapted from pillsbury.com

Preparation

Step 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.