Lemon Turkey Pot Pie Recipe

Name: Lemon Turkey Pot Pie
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tbsp (15 mL) butter; 2 cups (500 mL) sliced button, shitake or other mushrooms; 1/4 cup (50 mL) finely chopped green onion; 1 tbsp (15 mL) chopped fresh tarragon; 1/2 tsp (2 mL) each salt and pepper; 2 tbsp (25 mL) ReaLemon® Lemon Juice; 1 1/2 cups (375 mL) milk; 1 tbsp (15 mL) Canada Corn Starch®; 2 cups (500 mL) cubed cooked turkey or chicken; 2 cups (500 mL) blanched asparagus; 1 can (235 g) Pillsbury* Multigrain or Original Crescent Rolls; 1 Naturegg® Omega 3 egg, beaten (or 1/4 cup/60 mL Naturegg® Break-Free Liquid Eggs, well shaken)

Ingredients

1 tbsp (15 mL) butter
2 cups (500 mL) sliced button, shitake or other mushrooms
1/4 cup (50 mL) finely chopped green onion
1 tbsp (15 mL) chopped fresh tarragon
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) ReaLemon® Lemon Juice
1 1/2 cups (375 mL) milk
1 tbsp (15 mL) Canada Corn Starch®
2 cups (500 mL) cubed cooked turkey or chicken
2 cups (500 mL) blanched asparagus
1 can (235 g) Pillsbury* Multigrain or Original Crescent Rolls
1 Naturegg® Omega 3 egg, beaten (or 1/4 cup/60 mL Naturegg® Break-Free Liquid Eggs, well shaken)

PREP TIME 30m	COOK TIME 15m	TOTAL TIME 45m
YIELD 6 servings

Instructions

Preheat oven to 375°F (190°C).
Melt the butter in a deep skillet set over medium heat.
Add the mushrooms, onion, tarragon, salt and pepper.
Cook for 5 minutes, stirring often or until softened.
Stir in the lemon juice.
Whisk the milk with the cornstarch.
Gradually stir into the mushroom mixture.
Bring to a boil, stirring until thickened.
Stir in the chicken and asparagus tips and remove from the heat.
Butter six 1-cup (250 mL) ramekins or foil pot pie pans, 4 1/4-inches in diameter.
Transfer the filling mixture to prepared ramekins or pans.
Unroll the crescent dough and seal the perforations using fingertips.
Cut into six squares.
Gently stretch each square of dough to cover each ramekin, allowing the edges to overhang.
Brush with beaten egg.
Bake for about 15 minutes or until top is golden and filling is warmed through