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–+ servings

Wild Rice–Turkey Pot Pie

Couverts6
Deel op Facebook Print Recipe

Ingredients

Filling

  • 1 can cooked wild rice drained
  • 2 cups cubed cooked turkey
  • 1 bag frozen mixed vegetables thawed, drained
  • 1 can 10¾ oz condensed 98% fat-free cream of mushroom soup with 30% less sodium
  • ¼ cup fat-free skim milk
  • 2 tablespoons dried minced onion

Topping

  • 1½ cups Original Bisquick mix
  • ¾ cup fat-free skim milk
  • 1 egg or ¼ cup fat-free egg product

Instructions

  • Heat oven to 400°F.
  • Reserve ½ cup of the wild rice.
  • In ungreased 2-quart casserole, stir together remaining wild rice and remaining filling ingredients until mixed.
  • In medium bowl, stir reserved ½ cup wild rice and all topping ingredients with whisk or fork just until blended.
  • Pour over turkey mixture.
  • Bake uncovered 25 to 35 minutes or until crust is golden brown.

Notes & Wine Advice

Quick Variation:
You can use cooked regular white or brown rice instead of wild rice if you prefer. A 15-ounce can contains about 2 cups wild rice.

Nutrition values

Calories: 440 kcal
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Course; One Pot Dinner / Quiche / Rice / Turkey