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Harvest Turkey Pot Pie

Harvest Turkey Pot Pie
  • Prep 25 min
  • Total 50 min
  • Ingredients 11
  • Servings 5
Refrigerated Pillsbury™ Pie Crust provides a crispy crust for this baked pot pie that is filled with turkey and rice. A great way to use up turkey leftovers!
Updated May 6, 2021

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 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 can (16 oz) whole berry cranberry sauce

Steps

  • 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.

  • 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.
  • Swap out the turkey for chicken.
  • Enjoy the flavors of Thanksgiving in this quick dinner.

Nutrition Facts

Serving Size: 1 Serving
Calories
790
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
10g
52%
Trans Fat
0g
Cholesterol
90mg
31%
Sodium
1160mg
48%
Potassium
440mg
13%
Total Carbohydrate
100g
33%
Dietary Fiber
4g
15%
Sugars
39g
Protein
30g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
15%
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 Choice
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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