WILD RICE AND MUSHROOM POT PIE

Wild Rice and Mushroom Pot Pie image

Looking for a tasty dinner made using Original Bisquick® mix? Then check out this wild rice and ground beef pot pie packed with mushrooms and mixed vegetables - a scrumptious meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 13

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Ingredients

1 lb lean (at least 80%) ground beef
1 small yellow onion, chopped (1/4 cup)
1 package (8 oz) fresh white mushrooms, chopped
2 cloves garlic, finely chopped
1 can (15 oz) cooked wild rice (2 cups)
1 bag (12 oz) frozen mixed vegetables
1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups Original Bisquick™ mix
3/4 cup milk
1 egg

Steps:

Heat oven to 400°F. Heat 12-inch nonstick skillet over medium-high heat. Cook beef, onion and mushrooms in skillet 7 to 9 minutes, stirring occasionally, until beef is thoroughly cooked and liquid is absorbed. Add garlic; cook and stir 30 seconds. Remove from heat.
Reserve 1/2 cup wild rice; set aside. Add remaining wild rice, the frozen vegetables, soup, 1/4 cup milk, the salt and pepper to beef mixture; stir to combine. Spoon into ungreased 2-quart casserole.
In medium bowl, mix topping ingredients and reserved 1/2 cup wild rice with fork. Pour over beef mixture.
Bake uncovered 28 to 32 minutes or until crust is golden brown.

Nutrition Facts : Calories 590, Carbohydrate 82 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1750 mg, Sugar 9 g, TransFat 2 g