Wild Rice-Turkey Pot Pie

Prep Time:10 Mins | Total Time:45 Mins | Makes:6

Dig into a pot pie with a new twist. You'll find wild rice in the savory veggie-rich filling and the Bisquick® topping.

Filling

2 cups cooked wild rice

2 cups cubed cooked turkey

1 1/2 cups Green Giant® frozen mixed vegetables, thawed, drained

1 can (10 oz/284 mL) condensed cream of mushroom soup

1/4 cup milk

2 tablespoons dried minced onion

Topping

1 1/2 cups Bisquick® mix

3/4 cup milk

1 egg

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.

Frozen Mixed Vegetables

Serve-With : Pair this turkey pot pie with a crisp green salad and a side of orange-spiked cranberry sauce.

1 Serving: Calories 350; ( Calories from Fat 100 ); Total Fat 11g ( Saturated Fat 3g , Trans Fat 1g ) ; Cholesterol 80mg; Sodium 710mg; Total Carbohydrate 45g ( Dietary Fiber 4g , Sugars 8g ); Protein 23g Percent Daily Value* : Vitamin A 45%; Vitamin C 20%; Calcium 15%; Iron 15%

*Percent Daily Values are based on a 2,000 calorie diet.