Monday, November 30, 2009
Turkey Pot Pie Casserole
With lots of left over turkey, I have decided to try this new recipe I've come across. I purchased this mini cookbook from the local grocery store awhile ago, and have been lingering on making quite a few. Casseroles & one-dish meals, here's a link to the website. I didn't find the book I have, but they have some good ones.
Anyways, here's the recipe:
2 pounds turkey breast, cut into 1-inch cubes
6 tablespoons butter
2/3 cup all-purpose flour
1/2 tsp ground sage
1/2 tsp ground thyme
1 1/2 cups chicken broth
1 cup milk
1 bag (16 ounces) frozen soup vegetables
1 tsp salf
1/2 tsp black pepper
1 container (8 ounces) refrigerated crescent roll dough
1) Preheat oven to 375F. Coat 13x9-inch baking dish with nonstick cooking spray; set aside. Coat large nonstick skillet with cooking spray, and heat over medium heat. Working in batches, brown turkey on all sides. Transfer to platter.
2) Melt butter in skillet. Whisk in flour, sage and thyme. Cook and stir 5 minutes. Slowly whisk in chicken broth and milk. Cook, whisking constantly, about 5 minutes or until thickened.
3) Stir in turkey, vegetables, salt and pepper. Cook, stirring frequently, 5-7 minutes or until thick and creamy. Spoon mixture into prepared dish. Unroll crescent roll dough. Place over top of casserole. Bake 15 minutes or until top is golden brown.
***I used left over turkey for this recipe, so I didn't cook any. I also used Tastefully Simple's Spinach and Herb mix instead of thyme and sage. Of course by my picture you can see, I was so not creative on the crescent rolls, but maybe next time. I also used just a regular bag of mixed frozen veggies. When I had gone shopping I couldn't find any frozen soup vegetables. Perfectly fine by me.