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5 from 1 vote

Turkey Pot Pie Pockets

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Servings: 4
Author: Amanda @ A Few Short Cuts

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.