Lemon Turkey Pot Pie
Don’t forget to sign up for an extra personalized Life Made Delicious experience!

Lemon Turkey Pot Pie

Flaky buttery crust and tender pieces of turkey bathed in a rich creamy sauce…Reward your family with the honest goodness of comfort food! You’ll be happy you did!

  • Preparation Time 30 min
  • Total Time 45 min
  • Recipe Makes 6

Lemon Turkey Pot Pie

Flaky buttery crust and tender pieces of turkey bathed in a rich creamy sauce…Reward your family with the honest goodness of comfort food! You’ll be happy you did!

Rate This:
Rating
  • Preparation Time 30 min
  • Total Time 45 min
  • Recipe Makes 6

Ingredients

1 tbsp (15 mL) butter
2 cups (500 mL) sliced button, shitake or other mushrooms
1/4 cup (50 mL) finely chopped green onion
1 tbsp (15 mL) chopped fresh tarragon
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) ReaLemon® Lemon Juice
1 1/2 cups (375 mL) milk
1 tbsp (15 mL) Canada Corn Starch®
2 cups (500 mL) cubed cooked turkey or chicken
2 cups (500 mL) blanched asparagus
1 can (235 g) Pillsbury* Multigrain or Original Crescent Rolls
1 Naturegg® Omega 3 egg, beaten (or 1/4 cup/60 mL Naturegg® Break-Free Liquid Eggs, well shaken)

Instructions

  • 1 Preheat oven to 375°F (190°C). Melt the butter in a deep skillet set over medium heat. Add the mushrooms, onion, tarragon, salt and pepper. Cook for 5 minutes, stirring often or until softened.
  • 2 Stir in the lemon juice. Whisk the milk with the cornstarch. Gradually stir into the mushroom mixture. Bring to a boil, stirring until thickened.
  • 3 Stir in the chicken and asparagus tips and remove from the heat.
  • 4 Butter six 1-cup (250 mL) ramekins or foil pot pie pans, 4 1/4-inches in diameter. Transfer the filling mixture to prepared ramekins or pans.
  • 5 Unroll the crescent dough and seal the perforations using fingertips. Cut into six squares.
  • 6 Gently stretch each square of dough to cover each ramekin, allowing the edges to overhang. Brush with beaten egg.
  • 7 Bake for about 15 minutes or until top is golden and filling is warmed through

Expert Tips

Tip: Immediately plunge blanched green vegetables into a bowl of ice water to halt the cooking process and to retain their beautiful, bright green colour.

Reviews & Comments

Products you'll need:

  • Multigrain Crescents

    Multigrain Crescents

    Enjoy the light, flaky texture of Original Crescents, with the wholesome taste of Multigrain. Made with wheat, oats and rye!

Cookies = good. No cookies = bad.It's true in life, and it's true here, too. Please enable your computer's cookies in order to view this page.