Lunch: Harvest Turkey Pot Pie

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.

This recipe includes fertility superfoods such as:

Brown Rice

Health and fertility benefits of Harvest Turkey Pot Pie

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

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 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 can (16 oz) whole berry cranberry sauce

Instructions

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

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