Turkey Pie

• 1 cup water
• 1/2 cup frozen mixed vegetables
• 2 teaspoons chicken bouillon granules
• 2 tablespoons plus 1/2 teaspoon cornstarch
• 1 cup 2% milk
• 1 cup cubed cooked turkey
• 1/2 cup shredded cheddar cheese
• 2 teaspoons minced fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tube (4 ounces) refrigerated crescent rolls

1. In a large saucepan, bring the water, vegetables and bouillon to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until vegetables are tender.
2. In a small bowl, combine cornstarch and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the turkey, cheese, parsley, salt and pepper. Pour into a greased 8-in. square baking dish.
3. Unroll crescent roll dough; separate into two rectangles. Seal seams and perforations. Place long sides together to form a square; pinch edges together to seal. Cut into eight strips; make a lattice crust over hot turkey mixture.
4. Bake at 375u0b0 for 25-30 minutes or until top is golden brown.

water, mixed vegetables, chicken bouillon granules, cornstarch, milk, turkey, cheddar cheese, parsley, salt, pepper, crescent rolls

Taken from www.tasteofhome.com/recipes/turkey-pie/ (may not work)