Harvest Turkey Pot Pie

 

1

cup uncooked instant brown rice

1

tablespoon olive or vegetable oil

2

medium stalks celery, sliced (about 1 cup)

1

large onion, chopped (about 1 cup)

1

large apple, chopped (about 1 1/2 cups)

3

cups cut-up cooked turkey

1

jar (12 oz) turkey gravy

1/2

teaspoon salt

1/2

teaspoon dried sage leaves

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

1

can (16 oz) whole berry cranberry sauce

• 1 Heat oven to 400°F. Spray 2-quart round casserole with cooking spray. Cook rice as directed on package. Spread rice in bottom and 1 inch up side of casserole.
• 2 In 12-inch nonstick skillet, heat oil over medium-high heat. Add celery and onion; cook and stir 5 minutes. Stir in apple; cook and stir 3 minutes. Stir in turkey, gravy, salt and sage. Cook and stir about 3 minutes or until thoroughly heated. Spoon turkey mixture over rice in casserole.
• 3 Unroll pie crust over hot turkey mixture. Fold excess crust under and press to form thick crust edge; flute. Cut slits in several places in crust.
• 4 Bake about 25 minutes or until crust is golden and filling is bubbly. Serve with cranberry sauce.