Turkey Pot Pie

Prep - 10 minutes

Cook time - about 45 minutes

Cool time - 5 minutes

Adapted from a recipe found in "Magnolia Table"

Ingredients:

Vegetable spray for pan

½ stick of butter

¼ small white onion chopped

¼ cup flour

6 cups of chicken broth

2 - 22.6 oz cans condensed cream of chicken soup

½ cup sour cream

32 oz. frozen vegetables

4 cups cubed turkey

Kosher salt and ground pepper

1 cup shredded cheese - cheddar

2- 8 oz tube of crescent rolls

1. Preheat oven to 375 degrees. Spray a 9x13x3 inch deep baking pan with cooking spray
2. In a large dutch oven melt butter over medium-low heat and add chopped onions. Saute until tender and translucent. Stir in the flour and cook for 1 minute, stirring often and scraping bottom of the pot. 
3. Whisk in chicken broth and continue whisking til the flour is fully incorporated. Stir in the chicken soup. Increase heat to medium-high and bring to a boil. Simmer for five minutes. 
4. Mix in sour cream and then stir in frozen vegetables and cook for 5 minutes. 
5. Remove from heat and stir in turkey. Season if necessary with salt and pepper to taste. Pour the mixture into the baking dish. 
6. Sprinkle with cheese. Unroll crescent rolls and on a clean surface press the perforations together to make a large rectangle. Set on top of the mixture in the baking dish. Continue until the entire top is covered with dough. (Roll up the excess and bake per directions.)
7. Bake until the crust is nicely browned and stew is bubbling around the edges, 15-20 minutes. Let stand for 5 minutes
8. Serve with mashed potatoes and put stew on top. 
9. Store leftovers in a covered container in the refrigerator for up to two days. 

Makes 10-12 servings.