Spring Asparagus and Turkey Pie

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

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Servings 6

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( 16 ) Ratings

16 Ratings

5 Stars 41%

4 Stars 12%

3 Stars 29%

2 Stars

1 Stars

Member Reviews ( 13 )

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ingredients 11
Prep Time 35 min
Total Time 1 hr 10 min

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

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Directions

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

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Expert Tips

If substituting chicken broth for wine, omit the salt.

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

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.

Review & Comments

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hullrich

report Posted Oct. 4, 2012 11:21 AM

I love this recipe! It's a hit every single time! Anyone who says it's bland simply needs to salt and pepper their meat before cooking it, and then under cook it a bit before popping it in the oven. ALSO, I've made it with chicken and broccoli to replace the turkey and asparagus, and it was just as delicious.

Ade3leD

report Posted May. 13, 2012 8:08 PM

Good, but not great. A little disappointing, actually, considering the rave reviews. Made exactly as written. Really looked impressive, just like the picture. A little bland.

smd1227

report Posted May. 10, 2012 3:09 PM

This is so good with either chicken or turkey, asparagus, broccoli florets or cut green beans. I make it often using a rotisserie chicken from the market. I actually made it one night with a partially cooked bag of mixed vegetables. Delish!

joyousdeeous

report Posted May. 8, 2012 3:33 PM

Thank YOU!!! This is a lovely brunch or supper entree. I didn't change a thing...even included garlic & wine. The garlic & wine is what gives it that restaurant quality flavor. LOVE IT!!!

stayseasweet

report Posted May. 8, 2012 1:19 PM

to Karian999 - The rolls are very long. You start them on the bottom of the pan, let the ends hang over the edge. Press what is inside the pan to cover the pan for a crust. Then put in the filling and pull up the ends to cover the top. ;)