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Harvest Turkey Pot Pie

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0 Comments
  • Prep Time 25 min
  • Total Time 50 min
  • Servings 5

Pillsbury® pie crusts provide a crispy crust for this baked pot pie that's filled with turkey and rice.

Ingredients

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

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Directions

  • 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.

Expert Tips

If you have time in advance, you can also cook up some wild rice to use in place of the brown rice in this recipe.

Enjoy the flavors of Thanksgiving in this quick dinner.

Swap out the turkey for chicken.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
790
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
90mg
90%;
Sodium
1160mg
1160%;
Total Carbohydrate
100g
100%
(Dietary Fiber
4g
4%
  Sugars
39g
39%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
6%;
Calcium
6%;
Iron
15%;
Exchanges:
4 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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