We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Asparagus and Turkey Pie

Crescent rolls create an easy, tasty crust for this pretty brunch or supper dish.

(16)
(13)
Save and Share
  • prep time 35 min
  • total time 1 hr 10 min
  • ingredients 11
  • servings 6
 

Ingredients

3
tablespoons butter or margarine
1/4
cup chopped onion
2
tablespoons all-purpose flour
1
cup half-and-half
1/4
teaspoon salt
1/8
teaspoon pepper
2
cups cubed cooked turkey or chicken
1
box (9 oz) Green Giant® frozen asparagus cuts, thawed, drained
1/2
cup sliced fresh mushrooms
3
tablespoons dry white wine or chicken broth
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In 2-quart saucepan, melt butter over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in flour; cook until mixture is smooth and bubbly. Gradually add half-and-half, salt and pepper. Heat to boiling, stirring constantly, until thick. Remove from heat; stir in turkey, asparagus, mushrooms and wine.
  • 2 Separate dough into 8 triangles. Place dough in ungreased 9-inch pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches (see photo). Press dough in side and bottom to form crust. Spoon turkey mixture evenly over dough. Bring tips of dough over filling to meet in center; do not overlap.
  • 3 Bake 25 to 30 minutes or until golden brown. Garnish as desired.
  • 1 Heat oven to 350°F. In 2-quart saucepan, melt butter over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in flour; cook until mixture is smooth and bubbly. Gradually add half-and-half, salt and pepper. Heat to boiling, stirring constantly, until thick. Remove from heat; stir in turkey, asparagus, mushrooms and wine.
  • 2 Separate dough into 8 triangles. Place dough in ungreased 9-inch pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches (see photo). Press dough in side and bottom to form crust. Spoon turkey mixture evenly over dough. Bring tips of dough over filling to meet in center; do not overlap.
  • 3 Bake 25 to 30 minutes or until golden brown. Garnish as desired.

EXPERT TIPS

toggle

Expert Tips

If substituting chicken broth for wine, omit the salt.

1 1/2 cups fresh cut asparagus can be substituted for the frozen.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
10g,
10%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
70mg
70%;
Sodium
490mg
490%;
Total Carbohydrate
21g
21%
(Dietary Fiber
1g
1%
  Sugars
5g
5%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
4%;
Calcium
6%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.