Savory Herb Crescent Turkey

This Savory Herb Crescent Roll Turkey Pot Pie transforms a traditional comfort food into a brunch-worthy dish with its flaky, herb-kissed crescent roll crust and a creamy turkey and vegetable filling. The combination of fresh herbs, lean turkey, and a light sauce creates a satisfying meal that feels both indulgent and fresh, perfect for special mornings or family gatherings.

I first made this pot pie for a holiday brunch and everyone loved how the fresh herbs elevated the familiar flavors The golden crust always impresses guests and makes it a repeat request in my house

Ingredients

• Ground turkey: provides a lean protein base that absorbs flavors and stays juicy
• Frozen peas and corn: contribute natural sweetness and a vibrant pop of color for visual appeal
• Carrots: add texture and mild earthiness balancing the overall flavor
• Refrigerated crescent roll dough: serves as an effortless herb-infused crust bringing buttery flakiness easily
• Fresh rosemary thyme and sage: brighten the crust with aromatic notes giving a gourmet touch
• Low-sodium chicken broth: creates a flavorful yet light sauce base
• Heavy cream: adds richness and smoothness without overpowering the dish
• All-purpose flour: thickens the sauce perfectly preventing it from becoming gummy
• Onion and garlic: infuse the filling with foundational savory depth
• Salt and black pepper: season the entire pot pie enhancing every component

Step-by-Step Instructions

Preparing the Turkey and Vegetables:

Heat a large skillet over medium heat Add olive oil then crumble the ground turkey cooking it while stirring occasionally until it loses its pink color about five to six minutes Transfer the turkey to a bowl and set aside

Creating the Creamy Filling:

In the same skillet melt a tablespoon of butter Add finely chopped onion minced garlic and diced carrots Sauté for about four minutes until softened Sprinkle flour over the vegetables Stir for one minute to form a roux Gradually whisk in the chicken broth to avoid lumps Simmer for three minutes Stir in heavy cream frozen peas frozen corn and the cooked turkey Season with salt and pepper Let the mixture thicken gently for two to three minutes

Assembling the Herb Crescent Topping:

Unroll the crescent dough and separate into triangles Brush each with melted butter then sprinkle minced rosemary thyme and sage evenly Arrange the triangles overlapping side by side in a single layer inside a nine-inch oven-safe baking dish creating a rustic woven look

Preheat Oven:

Set the oven to 375 degrees Fahrenheit or 190 degrees Celsius and allow it to fully heat for even baking

Transfer Filling:

Spoon the creamy turkey mixture evenly beneath the crescent dough in the dish The dough will rise and puff around the edges as it bakes

Seal the Edges:

Fold overhanging dough gently pinching to seal the edges This prevents the sauce from bubbling out keeping the presentation tidy

Bake:

Place the pot pie on the middle rack Bake for twenty-five to thirty minutes until the crescent crust is golden brown and the filling bubbles in the center

Check for Doneness:

Insert a knife into the center It should meet little resistance The crust should sound hollow when tapped

Rest:

Remove the pot pie from the oven and let it rest for five minutes This allows the sauce to set making slicing cleaner

Serve:

Garnish with fresh chopped herbs and a light drizzle of melted butter for extra shine Serve hot straight from the baking dish

Save Pin

My favorite ingredient is the fresh rosemary which fills the kitchen with a wonderful aroma while baking I have fond memories of making this pot pie with my family during holiday mornings where the scent would gather everyone to the table long before it was time to eat

Storage tips

Let the pot pie cool to room temperature then store in an airtight container Refrigerate for up to four days or freeze in portioned bags for up to three months Label bags for easy tracking When reheating cover with foil in a 350-degree oven for fifteen to twenty minutes to keep the crust from drying out For quicker reheating microwave slices on medium power for two to three minutes adding a splash of broth to keep the filling moist

Ingredient substitutions

You can swap ground turkey with ground chicken or a turkey-pork mix for richer flavor Replace peas and corn with diced sweet potatoes or butternut squash in the fall For a vegetarian version crumbled tempeh or lentils work well and pair nicely with the herb crescent crust Choose gluten-free crescent dough or almond flour crust for grain-free options Substitute heavy cream with coconut cream to make it dairy-free Use low-sodium broth and sugar-free sweeteners to suit your dietary needs

Serving suggestions

Serve alongside a bright arugula salad dressed in lemon vinaigrette to contrast the richness of the pot pie Toasted sourdough or warm biscuits are great for soaking up extra sauce A sparkling apple cider pairs beautifully to complete a festive brunch spread

Cultural context

Pot pies have long been a comfort food staple in many American households often made with pie crust or biscuit toppings This recipe puts a fresh twist by using herb-infused crescent rolls adding an elegant touch typically associated with brunch menus The blend of fresh herbs reflects a modern approach to seasonal cooking where simple additions elevate classic dishes

Pro Tips

• Use fresh herbs as dried versions lack the vibrant aroma and oils that make the crust special
• Brush melted butter on the crust right after baking for a glossy professional finish
• Check the internal temperature with an instant-read thermometer aiming for one hundred sixty-five degrees Fahrenheit for food safety

Commonly Asked Questions

→ What herbs are best for the crescent roll crust?

Fresh rosemary, thyme, and sage make the crust aromatic and flavorful, complementing the savory filling perfectly.

→ How do I keep the crust crisp after baking?

Brushing the crescent rolls with melted butter before baking helps create a golden, flaky crust that stays crisp even when layered over the filling.

→ Can I substitute the turkey with another protein?

Yes, ground chicken or a turkey-pork blend can be used with similar cooking times and seasoning for a variation in flavor and texture.

→ What vegetables work well in the filling?

Carrots, peas, and corn bring natural sweetness and color, but seasonal swaps like diced sweet potatoes or butternut squash fit nicely too.

→ How should leftovers be stored and reheated?

Cool completely, then refrigerate in an airtight container for up to 4 days or freeze up to 3 months. Reheat covered in a 350°F oven for 15–20 minutes to restore crispness.

→ Is it possible to make this dish gluten-free?

Using gluten-free crescent dough or a homemade almond-flour crust allows for a grain-free version without sacrificing texture.