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turkey pot pie 422847096

Leftover Turkey Pot Pie with Broccoli and Crescent Lattice

A cozy turkey pot pie with leftover turkey, broccoli, and a creamy cheese filling under a golden crescent roll lattice. Great for using up holiday leftovers.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 24 oz refrigerated crescent roll dough about 3 tubes (8 oz each), for the bottom and lattice
  • 4 cups cooked turkey, shredded or chopped leftover white and dark meat both work well
  • 1 1/2 cups shredded cheddar or Swiss cheese freshly grated cheese melts more smoothly
  • 10 oz frozen broccoli florets thawed and drained if you prefer a firmer texture
  • 1 can (10.5 oz) condensed cream of chicken soup undiluted
  • 1 1/3 cups milk whole milk or 2% both give a rich filling
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon salt
  • 1 large egg lightly beaten for brushing the lattice

Method
 

  1. Heat the oven to 375°F.
  2. Press two tubes of crescent dough over the bottom and about halfway up the sides of an ungreased 13x9 inch baking dish. Pinch the perforations together to seal, then bake for 5 to 7 minutes until just lightly golden. Remove from the oven.
  3. In a large bowl, stir together the turkey, broccoli, cream of chicken soup, milk, Dijon mustard, dried minced onion, and salt until well combined. Spoon the mixture over the parbaked bottom crust.
  4. Unroll the remaining tube of crescent dough and separate along the perforations into rectangles, pressing the seams together. Cut each rectangle into 1 inch wide strips, then weave the strips over the filling to form a lattice. Brush the lattice with the beaten egg.
  5. Bake for 17 to 22 minutes, until the top is deep golden brown and the filling registers 165°F in the center. Let stand briefly before serving.

Nutrition

Calories: 320kcalCarbohydrates: 22gProtein: 18gFat: 18gSaturated Fat: 6gCholesterol: 61mgSodium: 793mgFiber: 1gSugar: 5g

Notes

Make sure the crescent seams on the bottom crust are pressed together well so the creamy filling cannot seep underneath.
Try Gruyere, Monterey Jack, or pepper Jack instead of cheddar or Swiss for a different flavor.
If you use a deeper dish, mound the filling slightly in the center; the lattice strips can be stretched to cover the top.
Leftover pot pie will keep in the refrigerator for up to 3 days in a covered container. Reheat single portions in the microwave.
To freeze the whole pot pie, cool it completely, wrap tightly in plastic wrap then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
To reheat from chilled, cover with foil and warm in a 350°F oven for 25 to 30 minutes until heated through.
Let the pot pie rest for about 10 minutes before serving so the filling sets and the slices hold their shape.

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