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Harvest Turkey Pot Pie

harvest turkey pot pie Entree
Harvest Turkey Pot Pie
  • Prep 25 min
  • Total 50 min
  • Servings 5
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Pillsbury* Refrigerated Pie Crusts provide a crispy crust for this baked pot pie that is filled with turkey and rice. A great way to use up turkey leftovers! ...MORE + LESS -

Ingredients

1 cup (250 mL) uncooked instant brown rice
1 tbsp (15 mL) olive or vegetable oil
2 medium stalks celery, sliced (about 1 cup/250 mL)
1 large onion, chopped (about 1 cup/250 mL)
1 large apple, chopped (about 1 1/2 cups/375 mL)
3 cups (750 mL) cut-up cooked turkey
1 can (14 oz/398 mL) turkey or chicken gravy
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) dried sage leaves
1/2 pkg (one crust) Pillsbury* Refrigerated Pie Crusts, softened as directed on box
1 can whole berry cranberry sauce
New Ingredient

Steps

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  • 1
    Heat oven to 400ºF. 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 (to vent the steam).
  • 4
    Bake about 25 minutes or until crust is golden and filling is bubbly. Serve with cranberry sauce.

Expert Tips

  • Tip: 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.
  • Substitution: Swap out the turkey for chicken.

Nutrition Information

Nutrition Facts

Serving Size: 5 Servings
Calories
790
% Daily Value
Total Fat
30
Saturated Fat
10
Trans Fat
0
Cholesterol
90
Sodium
1160
Dietary Fiber
4
Sugars
39
Protein
30
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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