Wild Rice Turkey Pot Pie Recipes
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.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
- Into reserved 1/2 cup wild rice, stir all topping ingredients with fork just until blended. Pour over turkey mixture.
- Bake uncovered 25 to 35 minutes or until crust is golden brown.
Nutrition Facts : Calories 350, Carbohydrate 45 g, Cholesterol 80 mg, Fat 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 8 g, TransFat 1 g
WILD RICE AND TURKEY CASSEROLE
Relax. Here's a dish that's quick to prepare and easy to enjoy. No one will complain, "Turkey leftovers again?"
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Mix all ingredients, including seasoning packet from rice mix, in ungreased 2-quart casserole.
- Cover and bake 45 to 50 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed.
Nutrition Facts : Calories 175, Carbohydrate 13 g, Cholesterol 45 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 510 mg
WILD RICE TURKEY POT PIE
I came up with this while raiding my refrigerator of leftovers. I had some left over "Wild Rice with Cranberries and Caramelized Onions" (this can be found on food.com as well), and some leftover turkey in the freezer, as well as store bought pie crust. I decided to play with my food, and make something new for dinner. It turned out amazing. I will now make extra rice just so I can makes this!
Provided by Vyxies Kitchen
Categories Pot Pie
Time 50m
Yield 1 pot pie, 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine the soup, turkey, and rice in a large bowl.
- If you want a bottom crust, place the crust in a pie dish, i used a deep dish pie plate.
- Pour the mixture in to the pie shell, and top with the top crust. Make sure to cut slits for the steam to escape.
- Bake at 350 degrees for 30-45 minutes, or until crust is golden and the filling is hot.
- This would also be great with other vegetables added in, I just used the leftovers that I had.
- Please note: all the measurements are approximate. I didn't think to actually measure them, and just used all the leftovers I had. Adjust as needed!
Nutrition Facts : Calories 286.2, Fat 12.5, SaturatedFat 3.3, Cholesterol 35.5, Sodium 190.2, Carbohydrate 25.3, Fiber 2.1, Sugar 0.5, Protein 17.7
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