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


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.
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