Asparagus and Turkey Pie

Asparagus and Turkey Pie

Crescent rolls create an easy, tasty crust for this pretty brunch or supper dish.

Prep Time

35

Minutes

Total Time

1:10

Hr:Mins

Makes

6

servings

3
tablespoons butter or margarine
1/4
cup chopped onion
2
tablespoons all-purpose flour
1
cup half-and-half
1/4
teaspoon salt
1/8
teaspoon pepper
2
cups cubed cooked turkey or chicken
1
box (9 oz) Green Giant® frozen asparagus cuts, thawed, drained
1/2
cup sliced fresh mushrooms
3
tablespoons dry white wine or chicken broth
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls
  1. Heat oven to 350°F. In 2-quart saucepan, melt butter over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in flour; cook until mixture is smooth and bubbly. Gradually add half-and-half, salt and pepper. Heat to boiling, stirring constantly, until thick. Remove from heat; stir in turkey, asparagus, mushrooms and wine.
  2. Separate dough into 8 triangles. Place dough in ungreased 9-inch pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches (see photo). Press dough in side and bottom to form crust. Spoon turkey mixture evenly over dough. Bring tips of dough over filling to meet in center; do not overlap.
  3. Bake 25 to 30 minutes or until golden brown. Garnish as desired.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
If substituting chicken broth for wine, omit the salt.
1 1/2 cups fresh cut asparagus can be substituted for the frozen.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 10g,
    • Trans Fat 2 1/2g),
  • Cholesterol 70mg;
  • Sodium 490mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 1g,
    • Sugars 5g),
  • Protein 18g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 2 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.