Asparagus and Turkey Pie

Posted on Apr 16 2013 in
Print Recipe


  • 3 T. butter
  • ¼ cup chopped onion
  • 2 T. flour
  • ¼ t. salt
  • ¼ t. pepper
  • 1 cup evaporated milk
  • 2 cups cubed cooked turkey or chicken
  • ½ to 1 pound fresh or frozen asparagus, chopped
  • ¼ cup chicken broth or white wine
  • 1 can crescent rolls


Heat oven to 350 F. In a skillet, melt butter and then add onion and cook until tender, stirring occasionally. Stir in flour, and cook until smooth. Add salt, pepper, and milk. Stir constantly, until boiling. Remove from heat and stir in remaining ingredients, except for crescent rolls. Separate crescent roll dough into 8 triangles. Place dough in ungreased 9-inch pie plate in a spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust. Spoon turkey mixture evenly over dough. Bring tips of dough over filling to meet in center. Bake about 30 minutes, until brown.

Sue David, Loogootee, Ind.