Turkey Vegetable Crescent Pie
Get ready to savor comfort food at its best with this Turkey Vegetable Crescent Pie, a family-friendly twist on a hearty pot pie! Featuring a savory filling of seasoned ground turkey, vibrant veggies like carrots, peas, and celery, and a velvety cream sauce, this recipe is encased in flaky, buttery crescent dough for the ultimate golden crust. With just 20 minutes of prep time, this dish is as convenient as it is delicious, making it perfect for weeknight dinners or cozy gatherings. Topped with an egg wash for a beautifully golden finish, this pie combines wholesome ingredients with a touch of indulgence that everyone will love. Whether you're looking to use up pantry staples or impress with a comforting classic, this easy turkey pie is sure to become a go-to recipe in your rotation!
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 cup Carrots, diced
- 1 cup Frozen green peas
- 1 stalk Celery, diced
- 2 tablespoons All-purpose flour
- 1.25 cups Chicken broth
- 0.25 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2 cans Refrigerated crescent dough
- 1 large Egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the ground turkey and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the diced onion and garlic. Cook for 2-3 minutes until fragrant.
Add the carrots and celery to the skillet. Cook for 4-5 minutes until softened.
Stir in the all-purpose flour and cook for 1 minute to coat the vegetables.
Gradually add the chicken broth, stirring constantly to create a smooth sauce. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
Stir in the heavy cream, salt, black pepper, and dried thyme. Mix well.
Add the cooked turkey and frozen peas to the skillet. Stir to combine and remove from heat.
Unroll one can of crescent dough and press it into the bottom and up the sides of a 9-inch pie dish, sealing any perforations.
Spoon the turkey and vegetable mixture into the prepared pie dish, spreading it into an even layer.
Unroll the second can of crescent dough and place it over the filling, pinching the edges to seal. Trim any excess dough if needed.
Brush the top of the pie with the beaten egg to create a golden crust.
Bake in the preheated oven for 20-25 minutes, or until the crescent dough is golden brown and cooked through.
Allow the pie to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
3044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7153 mg | 311% | |
| Total Carbohydrate | 247.4 g | 90% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 70.8 g | ||
| Protein | 142.1 g | 284% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 192 mg | 15% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1407 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
