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Turkey Vegetable Crescent Pie

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“A great recipe from my cousin.”

Ingredients Nutrition

  • 2 (14 1/2 ounce) cans chicken broth
  • 1 medium onion, diced
  • 1 14 lbs turkey tenderloins, cubed
  • 3 cups diced red potatoes
  • 14 teaspoon salt
  • 18 teaspoon black pepper
  • 1 (16 ounce) bag frozen mixed vegetables
  • 1 (10 ounce) bag frozen mixed vegetables
  • 13 cup milk
  • 3 tablespoons cornstarch
  • 1 (8 ounce) package refrigerated crescent dinner rolls


  1. Bring broth to a boil in large saucepan. Add onion, reduce heat and simmer 3 minutes. Add turkey, return to a boil. Reduce heat, cover and simmer 7 to 9 minutes or until turkey is no longer pink. With slotted spoon, remove turkey from saucepan, place in 13 x 9 inch baking dish.
  2. Return broth to a boil. Add potatoes, salt and pepper, simmer 2 minutes. Return to a boil and stir in both packages of mixed vegetables. Simmer, covered, 7 to 8 minutes or until potatoes are tender. With slotted spoon, remove vegetables to colander set over bowl, reserve broth. Transfer vegetables to baking dish with turkey.
  3. Preheat oven to 375 degrees. Blend 1/3 cup milk with cornstarch in small bowl until smooth, set aside. Add enough additional milk to reserved broth to equal 3 cups. Heat in large saucepan over medium heat. Whisk in cornstarch mixture, stirring constantly until mixture comes to a boil. Boil 1 minute, remove from heat. Pour turkey-vegetable mixture in baking dish.
  4. Roll out crescent roll dough and separate at perforations, arrange dough pieces decoratively over top of turkey-vegetable mixture. Bake 13 to 15 minutes or until crust is golden brown.

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