Turkey Vegetable Crescent Pie


  • 2 cans (about 14 oz.) fat-free reduced-sodium chicken broth
  • 1 medium onion - diced
  • 1-1/4 pounds turkey tenderloins - cut into 3/4-inch pieces
  • 3 cups diced red potatoes
  • 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 bag (16 ounces) frozen mixed vegetables
  • 1 bag (10 ounces) frozen mixed vegetables
  • 1/3 cup fat-free (skim) milk plus additional if necessary
  • 3 tablespoons cornstarch
  • 1 package (8 ounces) refrigerated reduced-fat crescent rolls


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.

Remove turkey from saucepan with slotted spoon; place in 13X9-inch baking dish.

Return broth to a boil. Add potatoes, rosemary, salt and pepper; simmer 2 minutes. Return to a boil and stir in mixed vegetables.

Simmer, covered, 7 to 8 minutes or until potatoes are tender. Remove vegetables with slotted spoon.

Drain in colander set over bowl; reserve broth.

Transfer vegetables to baking dish with turkey.

Preheat oven to 375°F. Blend 1/3 cup milk with cornstarch in small bowl until smooth.

Add enough milk to reserved broth to equal 3 cups.

Heat in large saucepan over medium-high heat; whisk in cornstarch mixture, stirring constantly until mixture comes to a boil. Boil 1 minute; remove from heat.

Pour over turkey-vegetable mixture in baking dish.

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.

Recipe Health Review:

How Healthy is the Turkey Vegetable Crescent Pie Recipe?

Recipe makes: 8 servings.

Healthy eating information for 1 serving(s):

Watchful Nutrition
Calories: 285
Carbohydrates: 37
Total Fat: 6
Saturated Fat: 1
Cholesterol: 28
Sodium: 458
Good for You
Fiber: 5
Protein: 20
Weight Watchers
Points: 5