Harvest Turkey Pot Pie

Prep Time: 25 min
Total Time: 50 min
Servings: 5

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.


  • 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 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
  • 1 can whole berry cranberry sauce


  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

  • 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.