Wild Rice Turkey Pot Pie

READY IN: 50mins
SERVES: 6
YIELD: 1 pot pie
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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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