Turkey Vegetable Pot Pie Recipe

• 1 pkg. (16 ounce.) frzn mixed vegetables (broccoli, cauliflower, and carrots)
• 2 tbsp. butter
• 1/2 c. minced onion
• 1/2 c. sliced celery
• 1/2 teaspoon dry thyme leaves, crushed
• 1 can (10 3/4 ounce.) Campbell's condensed cream of broccoli soup
• 1 can (10 3/4 ounce.) Campbell's condensed cream of chicken soup
• 1 c. lowfat milk
• 3 c. diced cooked turkey or possibly chicken
• 1/4 teaspoon pepper
• 1 pkg. (8 ounce.) refrigerated crescent rolls

1. Preheat oven to 375 degrees.
2. Cook vegetables according to package directions; drain.
3. Meanwhile, in 2-qt saucepan over medium heat, in warm butter, cook onion, celery and thyme till onion is tender, stirring occasionally.
4. Add in soups and lowfat milk; stir till smooth.
5. In 12 x 8 inch baking dish, combine turkey, cooked vegetables and pepper.
6. Add in soup mix, stirring gently to mix.
7. Unroll crescent rolls without separating pcs.
8. Firmly press perforations to seal.
9. Cut dough lengthwise into 8 strips, about 3/4 inch wide.
10. Arrange dough strips over chicken mix to create a lattice, cutting strips as necessary to fit.
11. Press ends of strips to baking dish.
12. Bake 30 min or possibly till golden.
13. Cover edges with foil after 20 min of baking if pastry browns too quickly.
14. Makes 6 servings.

mixed vegetables, butter, onion, celery, thyme, campbells condensed cream, campbells condensed cream of chicken soup, milk, turkey, pepper, crescent rolls

Taken from cookeatshare.com/recipes/turkey-vegetable-pot-pie-18799 (may not work)