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!