Turkey Pot Pie

My sister-in-law shared this recipe with me. She says about it: "It's my mom's recipe and it's awesome because you throw in whatever veggies you want! The crust is difficult to make so I just use crescent rolls. I love it with spinach and mushrooms and with zucchini and yellow squash. Those make it really yummy." Add this family favorite to your next weeks meal plan! It is also a great way to use up any Thanksgiving leftovers!

Preparation time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yield: 9x13" pan

Ingredients:

• 2 chicken breasts, cooked and cubed OR Leftover Turkey
• 1/4 cup butter, melted
• 2-3 Tbsp. flour
• 4 cups water
• 4 chicken bouillon cubes
• 1 tsp. pepper

Suggestions for veggies:

• Carrots
• Potatoes
• Celery
• Peas (add last)
• Zucchini
• Onion
• Squash
• Whatever you want!

Crust:

• 1 cup flour
• 6-7 tsp. Crisco
• 1 tsp. salt

OR

• 1 can crescent roll dough

Directions:

1. Cook chicken or turkey. When cooked, cut into cubes.
2. Melt butter over medium heat. Add flour to make a roux. Cook for 2-3 minutes.
3. Add water, bouillon cubes and pepper to roux. Bring to a boil. Add desired vegetables. Simmer for 10 minutes or until tender. Add cooked, cubed chicken or turkey and stir to incorporate. Pour into 9x13" baking dish.
4. Make crust by combining ingredients in a boil. Roll out dough and cover vegetable mixture in pan. If using crescent rolls, rolls out the whole can of dough and cover mixture.
5. Bake at 350°F for 10-15 minutes or until golden brown.
6. Serve warm.

*Recipe from Brianna Christensen