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 RecipeIngredients
- 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
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.
Wow…congrats…very excited for you! I would love to go to these events/field trips. I even said that one of the things I liked about your site is hearing about them (SB contest)…so with that being said…take pics and please tell us all about it later!
Again. congrats and these babies look yummy too. Good Luck.
This is a fantastic recipe. I can’t wait to try it out. Thank you so much!
These look yummy – what a great idea 🙂
I made these with canned mixed vegetables and fake meat chicken… We’ll see how they turn out! 🙂
I think I over packed mine (they took about 20 minutes to be golden brown) but my husband absolutely loved them! Thanks for the delicious and easy recipe! I’m sure we will make it often this fall and winter!
Do they freeze well? If so do you do it before or after cooking them? Thank you!
that sounds great!
Looks really yummy! Thanks for sharing.
Oooh!! What a great way to use holiday leftovers!! Totally keeping this in mind for after Thanksgiving!!