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Gobbler Cobbler Pie

By Mike Gilmore


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 cup mayonnaise
  • 1 package sliced fresh mushrooms
  • 1 diced green bell pepper
  • 1 diced yellow bell pepper
  • 1 medium diced onion
  • 1 small can drained sliced water chestnuts
  • 1 can drained French style green beans
  • 1 package long grain wild rice
  • 3 cups cooked chopped turkey
  • 2 cups grated cheddar cheese
  • 1 package preformed pie crust
  • 1 tablespoon oil
  • 1 teaspoon poultry seasoning
  • 1 cup sour cream
  • 1 beaten egg


Preheat oven to 350 °F.

Prepare the rice according to package instructions and set aside. Sauté 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 °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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