CRESCENT ROLL TURKEY POT PIE RECIPES

Steps:

• Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 375 degrees. Spray a 9 inch pie plate with non-stick cooking spray. Set aside.
• In a large bowl beat together sugar, butter, eggs and vanilla with an electric hand mixer. Whisk in flour until well incorporated. Set aside.
• Separate crescent rolls into 8 triangles. Spread jelly thinly to cover from large end to the tip. Roll up the crescent roll dough over the jelly from the large end to the tip.
• Place rolled up crescent rolls into the prepared pie plate giving room for the crescents to grow.
• Pour the batter mixture all over the crescents to cover and fill bottom of pie plate. Sprinkle with chopped nuts to cover.
• Bake in preheated oven for 20-25 minutes until golden brown and cooked through. (Do the toothpick test to make sure middle of crescents are done.)
• Remove from oven and cool for 5 minutes.
• Blend together powdered sugar and milk to make the glaze. Pour over the the cake. Slice and enjoy.