I love pot pies. Especially on crisp, fall days....like today! I wanted to make a pot pie for dinner tonight, but I wanted something different from the regular recipe I use. Because I didn't have pie crusts to use, I decided to try a Bisquick crust, so I went to their site to find a recipe. I found this one and we really liked it. I found the addition of wild rice to be delicious and more filling! I will definitely make this again with Thanksgiving leftovers.
WILD RICE & TURKEY POT PIE
- 2 cups cooked wild rice
- 2 cups cooked turkey
- 12 ounce bag of frozen vegetables, thawed and drained
- 1 can cream of mushroom soup
- 1/4 cup milk
- 2 tablespoons minced onion (I forgot to put this in but seasoned with pepper and thyme)
- 1 1/2 cup Bisquick mix
- 1 egg
- 3/4 cup milk
Into reserved 1/2 cup wild rice, stir all the topping ingredients with a fork until blended. Pour over turkey mixture.
Bake uncovered 30-35 minutes or until crust is brown.