Recipe: Tasty Turkey Pot Pie (using refrigerated crescent roll dough)

TASTY TURKEY POT PIE
This recipe can be doubled.

1/2 cup Kraft Miracle Whip salad dressing
2 Tbsp. flour
1 tsp. instant chicken bouillon
1/8 tsp. pepper
3/4 cup milk
1 1/2 cups chopped turkey or chicken
1 (10 oz.) pkg. frozen mixed vegetables, thawed and drained
1 (4 oz.) can refrigerated crescent dinner rolls

Preheat oven to 375 degrees F.

Combine salad dressing, flour, bouillon and pepper in a medium size saucepan. Gradually add milk. Cook, stirring constantly over low heat till thickened.

Add turkey and vegetables, heat thoroughly, stirring occasionally. Spoon into an 8-inch square baking dish.

Unroll dough into two rectangles. Press perforations together to seal. Place rectangles side by side to form square, press edges together to form seam. Cover turkey mixture with dough.

Bake at 375 degrees for 15-20 minutes or till browned.

Variations:
- Diced roasted red pepper (pimento) or minced fresh parsley will add color and freshness to the filling. The pot pie can also be prepared with canned tuna or salmon or cooked shrimp.

- Use a 12x8-inch baking dish, top pot pie with 3 rectangles of crescent roll dough, cut shapes out of remaining dough and decorate the crust with the cut-outs before baking.

- A wash of 1 egg beaten with 1 tbsp. cold water, brushed over the dough before baking will add a golden color.

Source: Back of the Box Gourmet