Wild Rice-Turkey Pot Pie

Wild Rice-Turkey Pot Pie

Dig into a pot pie with a new twist. You'll find wild rice in the savory veggie-rich filling and the Bisquick® topping.

Prep Time

10

Minutes

Total Time

45

Minutes

Makes

6

servings

Filling
1
can (15 oz) cooked wild rice, drained
2
cups cubed cooked turkey (about 1 lb)
1
bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables, thawed, drained
1
can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 30% less sodium
1/4
cup milk
2
tablespoons dried minced onion
Topping
1 1/2
cups Original Bisquick® mix
3/4
cup milk
1
egg
  1. Heat oven to 400°F. Reserve 1/2 cup of the wild rice in medium bowl. In ungreased 2-quart casserole, stir remaining wild rice and remaining filling ingredients until mixed.
  2. Into reserved 1/2 cup wild rice, stir all topping ingredients with fork just until blended. Pour over turkey mixture.
  3. Bake uncovered 25 to 35 minutes or until crust is golden brown.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You can use 2 cups of your own cooked wild rice in place of the canned.
Serve-With
Pair this turkey pot pie with a crisp green salad and a side of orange-spiked cranberry sauce.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3g,
    • Trans Fat 1g),
  • Cholesterol 80mg;
  • Sodium 710mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 4g,
    • Sugars 8g),
  • Protein 23g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 2 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.