Lemon Turkey Pot Pie

Name: Lemon Turkey Pot Pie
Prep time: 30 min
Total time: 45 min
Yield: 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)

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Prep 30 min
Total 45 min
Servings 6

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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!

Aug 20, 2014

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)

Steps

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 1
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.

Lemon Turkey Pot Pie

Ingredients

Steps

Expert Tips

Nutrition Information

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