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Asparagus and Turkey Pie

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  • Prep 35 min
  • Total 1 hr 10 min
  • Servings 6
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Crescent rolls create an easy, tasty crust for this pretty brunch or supper dish.
Created May 25, 2018
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Ingredients

  • 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 bag (300 g) box frozen asparagus cuts, thawed, drained
  • 1/2 cup sliced fresh mushrooms
  • 3 tablespoons dry white wine or chicken broth
  • 1 can (8 count) Pillsbury™ crescents

Steps

  •  
    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 centre; do not overlap.
  •  
    3
    Bake 25 to 30 minutes or until golden brown. Garnish as desired.

Expert Tips

  • Tip 1
    Tip If substituting chicken broth for wine, omit the salt.
  • Tip 2
    1 1/2 cups fresh cut asparagus can be substituted for the frozen.

Nutrition Information

360 Calories, 22g Total Fat, 18g Protein, 21g Total Carbs, 5g Sugars

Nutrition Facts

Serving Size: 6
Calories
360
Total Fat
22g
Saturated Fat
10g
Trans Fat
2.5g
Cholesterol
70mg
Sodium
490mg
Total Carbs
21g
Dietary Fiber
1g
Sugars
5g
Protein
18g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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