Wild Rice-Turkey Pot Pie – Bisquick Recipes

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

Ingredients

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

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.

tip 1

You can use 2 cups of your own cooked wild rice in place of the canned.
tip 2

Pair this turkey pot pie with a crisp green salad and a side of orange-spiked cranberry sauce.

350 Calories, 11g Total Fat, 23g Protein, 45g Total Carbohydrate, 8g Sugars

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;

*Percent Daily Values are based on a 2,000 calorie diet.