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.

  • prep time 25 min
  • total time 50 min
  • ingredients 11
  • servings 5

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
  • 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.
  • 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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