Wild Rice Turkey 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

1. Combine the soup, turkey, and rice in a large bowl.
2. If you want a bottom crust, place the crust in a pie dish, i used a deep dish pie plate.
3. Pour the mixture in to the pie shell, and top with the top crust. Make sure to cut slits for the steam to escape.
4. Bake at 350 degrees for 30-45 minutes, or until crust is golden and the filling is hot.
5. This would also be great with other vegetables added in, I just used the leftovers that I had.
6. 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!

cream of chicken soup, leftover cooked turkey, wild rice, crust

Taken from www.food.com/recipe/wild-rice-turkey-pot-pie-446436 (may not work)