Wild Rice Turkey Pot Pie Recipes

CREAMY CHICKEN POT PIE WILD RICE

Steps:

• Cook wild rice + 1/4 teaspoon and 1/8 teaspoon salt in a large pot of boiling water according to the cooking instructions on the package (usually, wild rice cooks about 45 minutes, so plan accordingly).
• When wild rice is almost cooked, heat olive oil in a large skillet on medium-high heat. Add minced garlic, finely grated carrots, and cook, stirring, for about 1 minute, until carrots start to soften.
• Add chopped chicken, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook on medium heat for about 5 minutes, stirring occasionally, until the chicken is cooked through.
• Add 1 cup green peas (I used the frozen ones). You can add them either frozen or thawed. Stir them in and mix with chicken-carrot mixture.
• When the wild rice is done, add cooked wild rice to the skillet with the chicken and mix everything.
• Add 1 cup half and half, 1/3 cup chicken broth to the skillet with the chicken and rice and bring to boil. Add 1/2 cup shredded Parmesan cheese. Stir, until the cheese has melted, on medium-low heat. Taste and add more salt if needed, about 1/8 teaspoon or 1/4 teaspoon more.

WILD RICE-TURKEY POT PIE

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.

WILD RICE AND MUSHROOM POT PIE

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.

WILD RICE TURKEY POT PIE

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!

CLASSIC DAIRY-FREE TURKEY POT PIES WITH VEGAN OPTION

Steps:

• Preheat your oven to 375ºF.
• Heat the oil in a skillet over medium heat. Add the leek and sauté until soft. Add the potatoes, celery, green pepper, and carrot. Cook, stirring occasionally, until the vegetables soften.
• Sprinkle the vegetables with the flour and stir to cook through. Whisk in the broth or gravy and continue to stir as it thickens.
• Whisk in the milk beverage, thyme, garlic, salt, and black pepper.
• When the mixture thickens slightly stir in the frozen peas and corn.
• Turn the heat off, stir in the turkey or Tofurky, and let the filling cool to room temperature.
• Roll the pastry to a ¼-inch thickness and large enough to cut out 4 circles to cover 4 single-serve baking dishes.
• Spoon the filling into your baking dishes, and stretch the pastry over top to cover. Brush the pastry with a little milk beverage.
• Place the pot pies on a baking sheet and bake for 40 to 45 minutes, or until golden.

TURKEY WILD RICE POT PIE RECIPE

Steps:

• Prepare soup with water as directed on package; simmer, covered, 1 hour. Add turkey and vegetables. Spoon into greased 9 x 13 baking pan. Combine Bountiful Beer Bread Mix and beer. Spoon batter evenly over wild rice mixture; drizzle with butter. Bake at 375º for 40 minutes. Makes 6-8 servings.

TURKEY AND WILD RICE POT PIE

Steps:

• 1. Preheat oven to 375 degrees F.2. Melt the butter with the olive oil in a large skillet over medium heat. Add the shallot, and thyme and cook, stirring often, until shallot is fragrant and golden, about 4 minutes. Add the flour and cook 1-2 minutes, until golden.3. Gradually whisk in the broth and wine, and season with salt and pepper. Add the parmesan rind. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until mixture thickens slightly, about 10 minutes. Stir in the carrots and kale, and cook until just tender, about 5 minutes.4. Remove from the heat and add the turkey, wild rice, and lemon zest, season with salt, and pepper. Remove the parmesan rind and discard.5. Transfer mixture to a shallow 2-qt. baking dish or to 6 (8 ounce) ramekins. Alternately, if using a cast iron skillet, you can bake the pie in the skillet.6. Gently roll out the pie crust on a lightly floured surface to just the size of your baking dish. If using ramekins, cut crust into smaller circles to fit. Place over the baking dish. Brush with beaten egg, and cut 2 or 3 slits into the pastry with a sharp knife.7. Place the pies on a baking sheet. Transfer to the oven and bake until the crust is golden brown, 30-40 minutes. Serve with fresh thyme.