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!
Harvest Turkey Pot Pie
- Prep Time 25 min
- Total 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 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
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Unroll 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.
-
Step4Bake about 25 minutes or until crust is golden and filling is bubbly. Serve with cranberry sauce.
Nutrition
790
Calories
30g
Total Fat
30g
Protein
100g
Total Carbohydrate
39g
Sugars
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 1/2Tips from the
Pillsbury Kitchens
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