Turkey Pot Pie

I actually made 2 turkey pot pies tonight.... one with a biscuit crust and one with a crescent roll crust.  The boys liked the crescent roll crust best, while Marvin and I like the biscuit crust a bit more (less sweet).  I used turkey this time since I had some leftovers in the freezer, but this is the same recipe I use for chicken pot pie.  

Make a white sauce by melting butter then browning flour in it.  Add in seasonings as you like.  I used Lawry’s Seasoned Salt, pepper and Onion flakes (the boys like the flavor of onions but they don’t want to run across any!!).  Then add in milk while whisking to reach desired thickness.  I also add in just a tiny bit of shredded cheese.  Not enough to be truly “aware” of, just a bit.  About 1/3 cup or so.  

I used a full bag of Schwan’s mixed vegetables and also added in about 4 cups of shredded hash browns, then tossed in the shredded turkey.  Pour the thickened sauce over all and mix thoroughly.  

I used Grands biscuits in one pan and crescent rolls in the other pan.  For the Grands, I separate the individual biscuits to make them a thinner layer.  The crescent rolls I just roll out over the top.  Then bake uncovered at 350 degrees for 30 minutes.  

With Grands biscuits                       

With Crescent Rolls