Harvest Turkey Pot Pie Recipe

Name: Harvest Turkey Pot Pie
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 5 servings
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

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

PREP TIME 25m	COOK TIME 25m	TOTAL TIME 50m
YIELD 5 servings

Instructions

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.
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.
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).
Bake about 25 minutes or until crust is golden and filling is bubbly. Serve with cranberry sauce.