Wild Rice Turkey Pot Pie
photo by Vyxies Kitchen
- Ready In:
1 pot pie
- 2 (10 1/2 ounce) cans 98% fat-free cream of chicken soup
- 2 cups leftover cooked turkey, cut into chunks
- 2 -3 cups cooked wild rice, with cranberries and caramelized onions
- 1 -2 prepared pie crust
- 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!
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RECIPE SUBMITTED BY
<p>I am a stay at home mommy to a sweet little boy and a precious little girl. I enjoy cooking and playing in the kitchen. It is my dream to one day own my own little breakfast/lunch shop. I doubt it will ever come to fruition though, because my husband and I agree that raising our children is my first priority. Looking at Food.com is one of the things that I do every day. I am not afraid to try anything. Thinkgs don't always turn out very good, but what is the fun when you don't try. I have two things that, as much as I try, I can't make. I am horrible at biscuits and pie crusts! They just never turn out!</p> <p>My love for cooking began at a young age when I cooked in the kitchen with my mom. I remember the day that I cooked something by myself the first time (it was biscuits amazingly). I hope that my kids love to cook as much as I do, and hope to help them in their culinary journey. My son, at 2.5 yrs old already always want to help.</p>