Asparagus and Turkey Pie

Ingredients

• 9 oz asparagus frozen thawed drained
• 3 tablespoons butter 
• 3 tablespoons wine dry white
• 2 tablespoons flour all-purpose
• 0.5 cup mushrooms fresh sliced
• 1 cup half and half 
• 0.3 cup onion chopped
• 0.1 teaspoon pepper 
• 8 oz regular crescent rolls refrigerated canned
• 0.3 teaspoon salt 
• 2 cups turkey cubed cooked

Equipment

• sauce pan
• oven

Directions

1. Heat oven to 350F. In 2-quart saucepan, melt butter over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in flour; cook until mixture is smooth and bubbly. Gradually add half-and-half, salt and pepper.
2. Heat to boiling, stirring constantly, until thick.
3. Remove from heat; stir in turkey, asparagus, mushrooms and wine.
4. Separate dough into 8 triangles.
5. Place dough in ungreased 9-inch pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches (see photo). Press dough in side and bottom to form crust. Spoon turkey mixture evenly over dough. Bring tips of dough over filling to meet in center; do not overlap.
6. Bake 25 to 30 minutes or until golden brown.
7. Garnish as desired.