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Wild Rice-Turkey Pot Pie

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By Betty Crocker Kitchens
Updated Nov 11, 2008
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Dig into a pot pie with a new twist. You'll find wild rice in the savory veggie-rich filling and the Bisquick® topping.

Wild Rice-Turkey Pot Pie

  • Prep Time 10 min
  • Total 45 min
  • Servings 6
  • Ingredients 9
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Into reserved 1/2 cup wild rice, stir all topping ingredients with fork just until blended. Pour over turkey mixture.
  • Step 
    3
    Bake uncovered 25 to 35 minutes or until crust is golden brown.

Nutrition

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

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3g
15%
Trans Fat
1g
Cholesterol
80mg
26%
Sodium
710mg
30%
Potassium
510mg
15%
Total Carbohydrate
45g
15%
Dietary Fiber
4g
18%
Sugars
8g
Protein
23g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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