Asparagus and Turkey Pie

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

By Pillsbury Kitchens

Updated October 22, 2018

Make with

Pillsbury Crescents

Ingredients

tablespoons butter or margarine

1/4

cup chopped onion

tablespoons all-purpose flour

cup half-and-half

1/4

teaspoon salt

1/8

teaspoon pepper

cups cubed cooked turkey or chicken

box (9 oz) frozen asparagus cuts, thawed, drained

1/2

cup sliced fresh mushrooms

tablespoons dry white wine or chicken broth

can (8 oz) Pillsbury™ refrigerated crescent rolls

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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.