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.

Reviews


Add a review for Harvest Turkey Pot Pie

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now