Gobbler Cobbler Pie

• 3  cup  cooked turkey, chopped
• 1 package Long Grain Wild Rice (recommended Uncle Ben's)
• 1 can French style green beans, drained
• 1 small can sliced water chestnuts, drained
• 1 medium onion, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 1 package fresh sliced mushrooms
• 1  cup  mayonnaise
• 2  cup  grated Cheddar cheese
• 1 package preformed pie crust
• 1  tablespoon  oil
• 1  teaspoon  poultry seasoning
• 1  cup  sour cream
• 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 of 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.

Yield: 6-8 servings
Prep time: 45 minutes
Cook time: 30 minutes
Ease of Preparation: Easy

Recipe Courtesy Mike Gilmore