Turkey Pot Pie Pockets

Ok, let me see if I can stop smiling long enough to type this.  Pillsbury invited ME to help them host their Pillsbury Rookie Bake Off Challenge this year.  Yep…me!  I think I have been smiling for weeks about this one.

Basically they are looking for people to come up with recipes that are 5 ingredients or less in 30 minutes or less.  Each week has a different theme. My theme…which hasn’t been announced yet…so you are in on some hush hush info…..is Thanksgiving Shortcuts and will go live November 14th.  So, the deal was I needed to come up with a recipe.  That part was easy!

I made these Turkey Pot Pie Pockets.  The great part is you can substitute Chicken.  I amazed myself at how good these bad boys are.  I made them for lunch the other day and I asked my husband what he wanted for dinner.  I got this stare from across the room, and he said ,” Can’t we have these for dinner too?”  So not only are they easy, they are delicious too.

This year when you have all that leftover turkey staring back at you from the fridge you will know what to do with it.

Turkey Pot Pie Pockets

Print Recipe

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Total Time:25 minutes mins

Ingredients

• 1 8 ct Pillsbury Crescent Rolls
• 1/2 Can Progresso Cream of Mushroom Soup
• 1 cup Green Giant Frozen Mixed Vegetables
• 1 cup diced cooked turkey

Instructions

• Preheat oven to 350 degrees. And line a baking sheet with parchment paper.
• In a large bowl mix together the turkey, veggies and soup.
• Unroll the crescent rolls and separate into 4 rectangles. Press the seam together in the center of the rectangle.
• Place 2 tbsp of filling on each rectangle, and fold the dough over covering the filling.
• Seal each pocket with a fork pressing down to pinch the edges together.
• Place on baking sheet and bake for 15 minutes at 350 or until golden brown

Notes

You can use chicken instead of Turkey. You could even vary what type of soup you use to change the taste of the filling.

Servings: 4

Author: Amanda @ A Few Short Cuts

Preheat oven to 350 degrees. And line a baking sheet with parchment paper.

In a large bowl mix together the turkey, veggies and soup.

Unroll the crescent rolls and separate into 4 rectangles. Press the seam together in the center of the rectangle.

Place 2 tbsp of filling on each rectangle, and fold the dough over covering the filling.

Seal each pocket with a fork pressing down to pinch the edges together.

Place on baking sheet and bake for 15 minutes at 350 or until golden brown.