Print
Slow Cooker Turkey Pot Pie
This Slow Cooker Turkey Pot Pie is so good it will have you making enough for leftovers on purpose! Use your leftover turkey , gravy plus just 3 other ingredients for the easiest and most delicious pot pie filling ever!
Course Main Course
Cuisine American
Prep Time 15 minutes minutes
Cook Time 2 hours hours
Total Time 2 hours hours 15 minutes minutes
Servings 6
Calories 614 kcal
2 cups leftover turkey chopped 2 cups frozen mixed veggies 3 cups leftover gravy or see notes below 1/4 cup heavy cream 1 teaspoon herb and garlic seasoning 1 can cresent rolls
Mix turkey, veggies, gravy, cream and seasoning in slow cooker
Heat on high for 2-3 hours or low for 4-6 until bubbly
Transfer to casserole dish (or use oven safe slow cooker insert) and lay cresent roll dough over the top (cut to fit if needed)
Bake for 9-11 minutes at 375 degrees F
if you don't have leftover gravy, substitute 3 cups chicken broth + 1/4 cup flour or cornstarch whisked smooth with 1/4 cup water
If you don't have leftover turkey, feel free to sub chicken
cut the crescent dough so that it fits in a single layer before baking
Calories: 614 kcal | Carbohydrates: 48 g | Protein: 35 g | Fat: 30 g | Saturated Fat: 16 g | Cholesterol: 157 mg | Sodium: 782 mg | Potassium: 757 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 13470 IU | Vitamin C: 6.3 mg | Calcium: 280 mg | Iron: 3.6 mg