Wild Rice–Turkey Pot Pie
Wild Rice–Turkey Pot Pie
Ingrediënten
Filling
- 1 can cooked wild rice drained
- 2 cups cubed cooked turkey
- 1 bag frozen mixed vegetables thawed, drained
- 1 can 10¾ oz condensed 98% fat-free cream of mushroom soup with 30% less sodium
- ¼ cup fat-free skim milk
- 2 tablespoons dried minced onion
Topping
- 1½ cups Original Bisquick mix
- ¾ cup fat-free skim milk
- 1 egg or ¼ cup fat-free egg product
Instructies
- Heat oven to 400°F.
- Reserve ½ cup of the wild rice.
- In ungreased 2-quart casserole, stir together remaining wild rice and remaining filling ingredients until mixed.
- In medium bowl, stir reserved ½ cup wild rice and all topping ingredients with whisk or fork just until blended.
- Pour over turkey mixture.
- Bake uncovered 25 to 35 minutes or until crust is golden brown.
Notes / Tips / Wine Advice:
Quick Variation:
You can use cooked regular white or brown rice instead of wild rice if you prefer. A 15-ounce can contains about 2 cups wild rice.
Nutritional Information
Calories: 440 kcal
