Leftover Turkey Pot Pie
2 15 oz. cans Veg-All
2 (8 oz.) pkgs. Refrigerated crescent rolls
3 cups cooked and cubed turkey
1 (10 ¾ oz.) can cream of chicken soup
1 (10 ¾ oz.) can cream of mushroom
½ cup milk
Salt & pepper, to taste
2 eggs, beaten
Preheat oven to 350-degrees F. Line the bottom of an ungreased 9 x 13-inch baking dish with one can of crescent roll dough, pinching the seams together. In a large bowl, add cubed turkey and Veg-All. Stir to combine.
In a medium size pan, warm both cans of soup and stir in milk. Cook, stirring frequently, until combined and heated through, about 3 minutes. Add soup mixture to the turkey mixture, stir until well combined. Season with salt and pepper. Pour mixture into prepared baking dish. Top with the second can of crescent roll dough; do NOT pinch the seams on these. Cover lightly with aluminum foil to prevent crescent rolls from browning too quickly. Bake in the preheated oven until heated through and rolls are golden brown, 40 minutes. Remove from oven, and brush top with beaten egg. Return to oven and bake uncovered another 10-15 minutes, or until golden brown. Remove from oven and cool 10-15 minutes before serving.
