Wild Rice Turkey Pot Pie Recipes
CROCK POT TURKEY WITH MUSHROOM WILD RICE
This is one of our favorite ways to use leftover turkey, or chicken for that matter. It reheats well and the leftovers are also good wrapped up in a warm whole wheat tortilla. However, my favorite way to eat the leftovers is cold over a bed of baby spring greens and topped with walnuts, sliced apple, and purchased low-free raspberry vinaigrette dressing! (I think I actually look forward to the leftovers a little too much!) Sometimes I also throw a cup or so of cooked kidney beans in here.
Provided by Vino Girl
Categories One Dish Meal
Time 7h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Spray the inside of a medium-large slow cooker with cooking spray (this is optional, but it helps with clean-up later).
- Add the rice, garlic, marjoram, pepper, parsley, soup, and broth to the cooker.
- Mix well.
- Stir in turkey and vegetables.
- Cover and cook on low for 6-8 hours, or until the wild rice is tender and the liquid has been absorbed.
WILD RICE TURKEY POT PIE
I came up with this while raiding my refrigerator of leftovers. I had some left over "Wild Rice with Cranberries and Caramelized Onions" (this can be found on food.com as well), and some leftover turkey in the freezer, as well as store bought pie crust. I decided to play with my food, and make something new for dinner. It turned out amazing. I will now make extra rice just so I can makes this!
Provided by Vyxies Kitchen
Categories Pot Pie
Time 50m
Yield 1 pot pie, 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine the soup, turkey, and rice in a large bowl.
- If you want a bottom crust, place the crust in a pie dish, i used a deep dish pie plate.
- Pour the mixture in to the pie shell, and top with the top crust. Make sure to cut slits for the steam to escape.
- Bake at 350 degrees for 30-45 minutes, or until crust is golden and the filling is hot.
- This would also be great with other vegetables added in, I just used the leftovers that I had.
- Please note: all the measurements are approximate. I didn't think to actually measure them, and just used all the leftovers I had. Adjust as needed!
Nutrition Facts : Calories 286.2, Fat 12.5, SaturatedFat 3.3, Cholesterol 35.5, Sodium 190.2, Carbohydrate 25.3, Fiber 2.1, Sugar 0.5, Protein 17.7
WILD RICE AND MUSHROOM POT PIE
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
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
WILD RICE-TURKEY POT PIE
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
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
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