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Prep 10min
Total45min
Servings6
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Ingredients
Filling
1
can (15 oz) cooked wild rice, drained
2
cups cubed cooked turkey (about 1 lb)
1
bag (12 oz) 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
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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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