Best 4 Wild Rice Turkey Pot Pie Recipes

Indulge in the comforting goodness of Wild Rice Turkey Pot Pie, a hearty and flavorful dish that combines the best of classic pot pie with the unique nutty flavor of wild rice. This delectable pot pie features succulent turkey, a medley of colorful vegetables, and a creamy, savory sauce, all encased in a flaky, golden crust. Alongside the main recipe, discover variations such as a vegetarian version with roasted butternut squash and a gluten-free option using a crispy almond flour crust. For those seeking a lighter take, try the Wild Rice Turkey Soup, a flavorful broth filled with tender turkey, wild rice, and vegetables. Additionally, the article includes a delightful recipe for Mini Turkey Pot Pies, perfect for individual servings or gatherings. With detailed instructions and helpful tips, this comprehensive guide will lead you to create a pot pie experience that will warm your heart and satisfy your taste buds.

Let's cook with our recipes!

DAD'S LEFTOVER TURKEY POT PIE

Dad's Leftover Turkey Pot Pie image

Turkey pot pie like you have never tasted before. It won't last long.

Provided by Rob Neil

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes

Time 1h30m

Yield 12

Number Of Ingredients 15

Ingredients

2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
⅔ cup butter
⅔ cup chopped onion
⅔ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon celery seed
½ teaspoon onion powder
½ teaspoon Italian seasoning
1 ¾ cups chicken broth
1 ⅓ cups milk
4 cups cubed cooked turkey meat - light and dark meat mixed
4 (9 inch) unbaked pie crusts

Steps:

Preheat an oven to 425 degrees F (220 degrees C).
Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 538.5 calories, Carbohydrate 39.5 g, Cholesterol 64.7 mg, Fat 33.2 g, Fiber 4.2 g, Protein 20.4 g, SaturatedFat 12.6 g, Sodium 650.7 mg, Sugar 2.5 g

WILD RICE-TURKEY POT PIE

Wild Rice-Turkey Pot Pie image

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

Ingredients

1 can (15 oz) cooked wild rice, drained
2 cups cubed cooked turkey (about 1 lb)
1 bag (12 oz) frozen mixed vegetables, thawed, drained
1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 30% less sodium
1/4 cup milk
2 tablespoons dried minced onion
1 1/2 cups Original Bisquick™ mix
3/4 cup milk
1 egg

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

WILD RICE TURKEY POT PIE

Wild Rice Turkey Pot Pie image

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

Ingredients

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

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

TURKEY BISCUIT POT PIE

Turkey Biscuit Pot Pie image

For a comforting weeknight meal, try this easy version of a turkey potpie. Refrigerated biscuits create the golden crust that covers creamy ground turkey and vegetables.-Vicki Kerr, Portland, Maine

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 7

Ingredients

1 pound ground turkey
3 tablespoons all-purpose flour
2 cups 2% milk
2-1/2 cups frozen peas and carrots, thawed
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits

Steps:

In a large skillet coated with cooking spray, cook turkey until no longer pink; drain. Meanwhile, in a large saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vegetables, salt, pepper and turkey; remove from the heat and keep warm. , Place biscuits 2 in. apart on an ungreased baking sheet. Bake at 400° for 5 minutes. , Transfer turkey mixture to a greased 8-in. square baking dish. Place nine biscuits over turkey mixture. Bake potpie and remaining biscuit for 5-7 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 460 calories, Fat 19g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 896mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein.

Tips:

When making the wild rice stuffing, be sure to cook the rice according to package directions before adding it to the mixture.
If you don't have any leftover turkey, you can use cooked chicken or beef instead.
To make the pot pie crust, you can use a pre-made pie crust or make your own from scratch.
If you don't have any heavy cream, you can use milk instead.
Be sure to preheat your oven to 375 degrees Fahrenheit before baking the pot pie.

Conclusion:

Wild rice turkey pot pie is a delicious and hearty dish that is perfect for a cold winter day. The combination of wild rice, turkey, and vegetables in a creamy sauce is sure to please everyone at your table. This dish is also relatively easy to make, so it's perfect for a weeknight meal.