Description
These Crescent Roll Turkey Pot Pie Cups are the perfect comfort food! Flaky crescent roll dough is filled with a creamy turkey and vegetable mixture, then baked to golden perfection. Great for using up leftover turkey or chicken, and perfect for an easy weeknight dinner or meal prep.
Ingredients
Units
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- 2 tablespoons unsalted butter
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced carrot
- 1 clove garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/4 cup heavy cream
- 1 cup diced or shredded cooked turkey or chicken
- 1/4 cup frozen peas
- 1/4 cup frozen corn
- 1 can crescent roll dough sheets
- Fresh chopped parsley (for garnish, optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet over medium-low heat, melt the butter. Add the diced onion, celery, and carrot. Cook for 5-8 minutes, stirring occasionally, until softened.
- Add the minced garlic, thyme, salt, and pepper. Stir constantly for about 30 seconds until fragrant.
- Sprinkle in the flour and mix well with the butter and vegetables. Cook for 1 minute.
- Slowly whisk in the chicken stock and heavy cream. Let the mixture come to a simmer and thicken, whisking occasionally, for about 3 minutes.
- Remove from heat and stir in the turkey, peas, and corn. Set aside.
- Grease 8 sections of a muffin tin with baking spray.
- Roll out the crescent roll dough and cut it into 8 equal squares. Press one square into each greased muffin tin section, allowing the corners to overlap the sides.
- Evenly divide the pot pie filling among the crescent cups. Fold the corners of the dough over the filling.
- Bake for 15 minutes or until golden brown.
- Let the pies cool slightly before removing them from the tin. Use a butter knife to gently lift them out.
- Garnish with fresh parsley (if using) and serve warm.
Nutrition
- Serving Size: 1 pot pie cup
- Calories: 230
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg