Ingredients

The following ingredients have 4 Servings
  • 1-2 Tablespoons bacon fat or olive oil
  • 1-2 teaspoons minced garlic
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1/4 cup red bell pepper, chopped
  • 2 cups frozen peas and carrots, peas and corn or succatash
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon Italian seasoning
  • 1 cup chicken broth
  • 2/3 cup milk or fat-free half & half
  • 2 cups turkey, chopped ( (or 1 small rotisserie chicken))
  • 1/2 cup Parmesan or pecorino Romano cheese, grated
  • 1 package of refrigerated crescent rolls or crescent sheet or refrigerated pie crust dough

Instruction

  • Preheat oven to 375 degrees. Spray an 8x11-inch casserole dish with nonstick spray.
  • In a large skillet, heat bacon fat or olive oil.
  • Add garlic, celery, onion and bell pepper and cook over medium heat until onion is translucent, about 5 minutes.
  • Stir in frozen peas and carrots.
  • Whisk in flour and seasoning. Slowly whisk in chicken broth and milk. Continue stirring until mixture comes to a simmer and thickens.
  • Remove from heat and stir in turkey (or chicken) and cheese.
  • Pour into prepared baking dish.
  • Roll out crescent roll sheet or, if using crescent rolls, pinch or roll seams together. You can also use one pie crust and roll into shape of your baking dish. Place on top of the turkey mixture. Crimp edges and cut slits in top of crust to allow steam to escape.
  • Bake for 30 minutes or until crust is brown and filling is bubbly. If crust begins to brown too early, cover loosely with foil.
  • Cool about 10 minutes to make serving easier.