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Steps
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.
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You can use 2 cups of your own cooked wild rice in place of the canned.
Pair this turkey pot pie with a crisp green salad and a side of orange-spiked cranberry sauce.
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