Use up your Thanksgiving leftovers with this crescent turkey casserole

Matt Jenner

Contributing Writer

Everybody loves chicken pot pie, but the idea of making something similar at home can be very daunting. This crescent turkey casserole is the perfect dish to get all those savory flavors of pot pie without the cost or inconvenience of going out to an expensive restaurant. This casserole is warming, easy-to-make, and ready to make use of your leftover turkey from last night's dinner.
While most restaurants prepare their pot pies with a full pie crust, the recipe below keeps things simple by topping the casserole with pieces of pre-made refrigerated crescent roll dough. The dough puffs up and gives an extra flavor and texture to the creamy turkey filling. Kids in particular will love this dish, which is perfect to make for a kid's playdate at home.

Cooktop Cove

Crescent Turkey Casserole

15 mins

20 mins

40 mins

1½ cups cooked turkey breast, cubed

½ cup mayonnaise

1 cup milk

2 cups frozen mixed vegetables, thawed

1 chicken bouillon cube

2 tablespoons all-purpose flour

1 tube refrigerated crescent roll dough

Kosher salt & fresh ground black pepper

Preheat oven to 375°F.

In a large saucepan, combine the mayo, flour, bouillon cube, salt & pepper, until fully combined and smooth.

Slowly add the milk and whisk until all ingredients are incorporated. Bring to a boil over medium-high heat, stirring until the gravy starts to thicken, about 2-4 mins.

Add the thawed vegetables and cooked turkey, and stir until everything is well-mixed. Cook until heated through, about 5 mins.

Carefully pour the turkey mixture into a greased baking dish and set aside.

Open and roll out the crescent roll dough, and cut/separate into large triangles. Arrange crescent dough over the casserole.

Place the casserole in the preheated oven and allow to bake until the dough has become golden brown and flaky, and the casserole is bubbling around the edges, about 20 mins.

Remove from oven and allow to cool for 5 mins. Serve directly from the casserole dish with a large spoon or ladle. Garnish with extra black pepper or fresh chopped parsley, and serve immediately.

Pro-tip: No turkey on hand? This dish would also be delicious using chicken breast or chicken thigh.

Pro-tip: For a thicker "crust" topping, use refrigerated buttermilk biscuit dough instead of crescent roll. They will puff up more!

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