WILD RICE-TURKEY POT PIE

Wild Rice-Turkey Pot Pie image

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

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 1/2 cups Original Bisquick™ mix
3/4 cup milk
1 egg

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