Gobbler Cobbler Pie

Total Time:
1 hr 15 min
45 min
30 min

6 to 8 servings

  • 1 package long-grain wild rice (recommended: Uncle Ben's)
  • 1 medium onion, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1 package fresh sliced mushrooms
  • 1 tablespoon oil
  • 1 can French style green beans, drained
  • 3 cups cooked turkey, chopped
  • 1 cup mayonnaise
  • 2 cups grated Cheddar
  • 1 small can sliced water chestnuts, drained
  • 1 teaspoon poultry seasoning
  • 1 cup sour cream
  • 1 package preformed pie crust
  • 1 egg, beaten

Preheat oven to 350 degrees F.

Prepare the rice according to package instructions and set aside. Saute onions, peppers, and mushrooms in oil and set aside.

Combine all ingredients except 1 cup of cheese and pie crust, into large bowl and mix well. Pour into greased 9-inch glass pie plate. Top with remaining 1 cup cheese and set aside.

Roll out pie crust, cut into 1/2-inch wide strips and cover dish in lattice design, then brush dough lightly with egg.

Place in 350 degree F oven for 30 minutes, when top is golden brown, remove, let cool, and enjoy.

This dish is an excellent way to use holiday turkey leftovers, plus it freezes well.

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4.4 35
Love Love Love this dish -- we use with roasted and cut up chicken .. and so does hubby and he's very picky! item not reviewed by moderator and published
I do love PD but not so much this recipe. I didn't care for the mayo as some others said. I also thought you could half the filling. You didn't really get to enjoy the crust. All in all so so and I probably wouldn't make again without changing the recipe. Lots of great reviews so maybe just our taste. Thanks A&A Deppen item not reviewed by moderator and published
This was really good, husband loved it too! I used chicken instead of turkey and i swapped the mayo for a can of cream of chicken soup.(I didn't like the idea of hot mayo). I omitted the water chestnut since I dont care for them too much and added a can of whole kernel corn for a little crunch. The crust with the cheese under it tasted awesome! I will definitely make this again...THANKS PAULA! item not reviewed by moderator and published
This is a great recipe. It has good flavor and the water chesnuts give it a good crunch. item not reviewed by moderator and published
Was tasty enough for my man, he is not picky however. Comforting and the pie crust worked well. Note to user below named Kelly: Rice you just prepare "according to package directions" so you would use that seasoning. I agree that leftover turkey is better used in other ways however. item not reviewed by moderator and published
I made this instead of the traditional turkey and dressing this year and it was a great hit and I will do it again. Delish! item not reviewed by moderator and published
Just made this today and it was fabulous! It makes a HUGE pie so you could probably make 2 out of it, but I wanted to follow the recipe exactly. All the tastes combined were very good... wouldn't change a thing! item not reviewed by moderator and published
I can tell you right now, if you are not a fan of mayo do not make this recipe. Actually, I do like it in cold foods such as pasta salads, sandwiches, etc. However, cooked hot in a casserole it is awful. I used Kraft light mayo but I don't think I would like it with any other brand either. There is just so much of it that the taste is overwhelming. item not reviewed by moderator and published
This is my first time in rating a recipe and inasmuch as I rely on the ratings in tring a specific recipe, I felt I needed to give back. Tried this recipe exactly as written and was really not impressed. There are just so many other great recipes out there for leftover turkey that I wouldn't even bother with this one. I know everyone has different tastes but both my husband and myself said "it wasn't worth the calories". item not reviewed by moderator and published
This is a great recipe, loved by everyone at dinner last night. My only criticism, which was mentioned by at least one other reviewer, is the lack of measurements. A package of long grain wild rice is very ambiguous since sizes and flavorings can differ. As recommended by the recipe, I looked for Uncle Ben's and found one box that fit the bill. I was unsure if I should use the seasoning packet and left it out. The taste was fine since I cooked the rice in chicken broth and added extra poultry seasoning. Also, I found that 350 was too low a temperature for the pie crust (Pillsbury) that I used. The package says to cook at 425, so after 25 minutes of cooking (and no browning), I raised the temp and the crust turned out beautiful. item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond