Turkey Pot Pie with Crescent Rolls

Hey, I’m Chloe! If you’re looking at leftover turkey in your fridge and thinking, Okay… now what?, let me introduce you to one of my absolute favorite low-effort, high-comfort dinners: turkey pot pie with crescent rolls.

A vertical Pinterest-style graphic featuring the text "TURKEY POT PIE -WITH CRESCENT ROLLS-" sandwiched between images of the creamy filling and a plated serving.

This version is incredibly simple, super creamy, and topped with buttery crescent dough that bakes into the perfect golden, flaky crust. It’s a single-crust pot pie (meaning fewer calories and a whole lot less work), but trust me — you won’t miss the bottom crust for a second. Everything melts together into a soft, cozy filling tucked beneath layers of pillowy crescent goodness.

Why You’ll Love This Turkey Pot Pie with Crescent Rolls

Crescent rolls make everything easier: No homemade crust, no rolling, no fuss. Just unroll, lay it on top, and bake.
It tastes NOTHING like leftovers: The creamy filling, veggies, herbs, and melted cheese transform leftover turkey into a whole new dinner.
One skillet + one baking dish: Minimal dishes, maximum comfort.
Ready in under 45 minutes: A huge win after a holiday weekend when you’re tired of cooking.
Flexible and forgiving: Swap veggies, change herbs, add leftover gravy — this dish works with whatever you have.

Ingredients You’ll Need

Here’s what brings this simple, warming pot pie together:

Bacon fat or olive oil
Minced garlic
Celery
Onion
Red bell pepper
Frozen peas & carrots (or peas & corn, or succotash)
Flour
Salt, pepper, thyme, Italian seasoning
Chicken broth
Milk or fat-free half-and-half
Chopped leftover turkey or rotisserie chicken
Parmesan or pecorino cheese
Crescent roll dough (or crescent sheet)

For precise amounts, check the recipe card at the end of the post.

An overhead view of bowls containing turkey, peas, carrots, broth, cream, and crescent dough for making Turkey Pot Pie with Crescent Rolls.

How to Make Turkey Pot Pie with Crescent Rolls

Let’s walk through it, step by step — this comes together quicker than you’d think.

Make the roux

Cook garlic, celery, onion, and bell pepper until tender. Coat them in flour and seasonings.

Diced onions, celery, and red bell peppers softening in a black skillet with oil for the pot pie base.

A generous amount of white flour being added to the sautéed vegetables in the pan to thicken the Turkey Pot Pie with Crescent Rolls.

Build the creamy base

Slowly whisk in broth and milk. The mixture thickens into a smooth, rich sauce that will coat every bite of the filling.

A wire whisk blending a smooth, peppery white cream sauce with vegetables in a large skillet.

Add the turkey and veggies

This is where your leftovers come back to life. Frozen veggies go right in — no thawing needed.

A wooden spoon stirring a thick, creamy mixture of shredded turkey, peas, corn, and carrots in a skillet for Turkey Pot Pie with Crescent Rolls.

Fold in cheese

It melts into the sauce and gives this pot pie incredible depth and creaminess.

Shreddred turkey, bright green peas, and yellow corn being stirred into the thick, creamy sauce mixture.

Add the topping

Roll out the crescent dough (pinch seams if needed) into one sheet. Lay it over the filling, crimp the edges, and cut a few slits for steam.

The completed turkey and vegetable filling spread evenly into a white rectangular baking dish.

A sheet of raw crescent roll dough draped over the filling with decorative vent slits cut into the top.

Bake

The crescent crust turns golden and puffy while the filling bubbles underneath.

A top-down view of the Turkey Pot Pie with Crescent Rolls in a white baking dish, featuring a perfectly browned and flaky golden crust.

Let it rest about 10 minutes before serving so the filling sets up just right.

A large spoon scooping a portion of golden-brown pot pie out of the baking dish, garnished with fresh parsley.

Variations You Can Try

This recipe is adaptable, forgiving, and perfect for using whatever you have on hand.

Swap the broth: Use turkey broth or leftover soup liquid.
Add leftover gravy: Replace part of the broth with gravy — it adds richness and depth.
Mix in extra veggies: Roasted vegetables, sweet potatoes, corn, lima beans — anything works.

Try different crusts

Puff pastry
Refrigerated pie crust
Biscuits
Or skip the crust and bake it casserole-style

Make it gluten free

Use a 1:1 gluten-free flour blend and a gluten-free crust option.

Create a turkey shepherd’s pie

Swap the crescent topping for mashed potatoes.

A close-up shot of a hearty serving of Turkey Pot Pie with Crescent Rolls on a plate, garnished with parsley and showing the creamy filling.

What to Serve with Turkey Pot Pie

Here are some simple sides that pair beautifully:

Homemade applesauce
Crusty French bread
Dinner rolls
A fresh tossed green salad

It’s cozy, filling, and tastes even better the next day.

FAQ

Do I need an 8×11 baking dish?

No — a 9×9 or similar size works fine. Just adjust baking time slightly if the filling is deeper.

Can I freeze turkey pot pie with crescent rolls?

Yes! Cool completely, wrap well, and freeze for up to 2–3 months. Reheat covered, then uncover to crisp the crust.

Can I prep this the day before?

Yes. Assemble everything except the crescent topping, refrigerate, then add the dough just before baking.

Can I use chicken instead of turkey?

Absolutely — rotisserie chicken works great.