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Turkey and Wild Rice Pot Pie

Tieghan, Half Baked Harvest
  • 60 minutes
  • Serves 1

INGREDIENTS

6

carrots

1 cup

cooked wild rice

1 cup

dry white wine

1

egg

2 tbsp

extra virgin olive oil

1/3 cup

flour

2 tbsp

fresh thyme leaves

1 cup

kale

1 serving

kosher salt

1

lemon zest

4 cups

low sodium chicken broth

1

parmesan

2

pie crust

3 tbsp

salted butter

2 smalls

shallots

1 cups

turkey