Harvest Turkey Pot Pie

Pillsbury® pie crusts provide a crispy crust for this baked pot pie that's filled with turkey and rice - Perfect if you love Italian-style dinner.

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Servings 5

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ingredients 11
Prep Time 25 min
Total Time 50 min

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

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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;