Ingredients
Method
- Preheat the oven to 375 degrees F.
- Press 2 tubes of crescent roll dough into the bottom and halfway up the sides of an ungreased 13x9-inch baking dish, firmly pinching the perforations to seal. Bake for 5 to 7 minutes, just until the crust starts to turn light golden. Remove from the oven.
- In a large bowl, combine the turkey, broccoli, condensed soup, milk, Dijon mustard, dried onion, and salt. Stir until well blended, then spoon the filling evenly over the baked bottom crust.
- Unroll the remaining tube of crescent dough and press the diagonal perforations to seal into a solid sheet. Cut into 1-inch wide strips and arrange them in a lattice pattern over the filling, trimming edges as needed. Lightly brush the lattice with beaten egg.
- Bake for 17 to 22 minutes, until the topping is golden brown and the filling reaches an internal temperature of 165 degrees F. Let rest for 5 minutes before serving.
Nutrition
Notes
Make-ahead: assemble the pie up to a day in advance and refrigerate, then add 5 minutes to the baking time.
Substitution: swap shredded chicken for turkey or use cream of mushroom soup and omit turkey for a vegetarian-friendly version.
Seal the bottom crust seams well so the filling doesn't leak under the dough.
Broccoli can be used frozen without thawing, but pat away excess moisture to avoid a watery filling.
Store cooled leftovers in an airtight container in the fridge for up to 3 days.
To freeze, wrap the cooled entire pie in plastic wrap and foil for up to 2 months; thaw overnight before reheating.
Reheat individual slices in the microwave or warm the whole pot pie in a 350 degree F oven, covered with foil, for 25 to 30 minutes.