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Lemon Turkey Pot Pie

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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!
Created Aug 20, 2014
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  • 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)


  • 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.

Nutrition Information

No nutrition information available for this recipe
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