Harvest Turkey Pot Pie

Name: Harvest Turkey Pot Pie
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 5
Cuisine: Global
Ingredients: 355 milliliters large apple, chopped (about; 237 milliliters medium stalks celery, sliced (about; 237 milliliters uncooked instant brown rice; 237 milliliters large onion, chopped (about; 1 box Pillsbury® refrigerated pie crusts, softened as directed on box; 1 teaspoons dried sage leaves; 1 teaspoons salt; 710 milliliters cut-up cooked turkey; 340 grams jar turkey gravy; 1 Tbsp olive or vegetable oil; 454 grams can whole berry cranberry sauce

Harvest Turkey Pot Pie is a dairy free main course. One serving contains 376 calories, 16g of protein, and 8g of fat. This recipe serves 5. If you have salt, vegetable oil, instant brown rice, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Heat oven to 400°F. Spray 2-quart round casserole with cooking spray. Cook rice as directed on package.

Ingredients you will need

Cooking Spray

Rice

Equipment you will use

Oven

Spread rice in bottom and 1 inch up side of casserole.

Ingredients you will need

Spread

Rice

In 12-inch nonstick skillet, heat oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Celery