Spring Asparagus and Turkey Pie

3 tablespoons butter or margarine

1/4 cup chopped onion

2 tablespoons all-purpose flour

1 cup half-and-half

1/4 teaspoon salt

1/8 teaspoon pepper

2 cups cubed cooked turkey or chicken

1 box (9 oz) Green Giant® frozen asparagus cuts, thawed, drained

1/2 cup sliced fresh mushrooms

3 tablespoons dry white wine or chicken broth

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

DIRECTIONS

1. Heat oven to 350°F. 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. Heat to boiling, stirring constantly, until thick. Remove from heat; stir in turkey, asparagus, mushrooms and wine.

2. Separate dough into 8 triangles. 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.3Bake 25 to 30 minutes or until golden brown. Garnish as desired.

If substituting chicken broth for wine, omit the salt.

1 1/2 cups fresh cut asparagus can be substituted for the frozen.

From Pillsbury