Harvest Turkey Pot Pie

Harvest Turkey Pot Pie

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

Prep Time

25

Minutes

Total Time

50

Minutes

Makes

5

servings

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.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 790
    • (Calories from Fat 270),
  • Total Fat 30g
    • (Saturated Fat 10g,
    • Trans Fat 0g),
  • Cholesterol 90mg;
  • Sodium 1160mg;
  • Total Carbohydrate 100g
    • (Dietary Fiber 4g,
    • Sugars 39g),
  • Protein 30g;
Percent Daily Value*:
    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.