This was really good pot pie! I used 4 cups of turkey (we still have leftovers), some leftover green beans and mushrooms, 1 med. potato (diced small and cooked with the veggies), 1 cup frozen peas and corn, and 2 cans of Campbells golden mushroom soup (since a few people said it was dry). I sprinkled a little garlic powder, onion powder, salt and pepper on the veggies. You definately need the golden mushroom soup, don't substitue with anything else. That is what made this dish. For the crust, I used a Pilsbury roll out crust. Brush bottom crust with egg whites before filling, brush rest on top instead of milk before baking. This was perfect for all the Thanksgiving leftovers. We had stuffing and cranberry sauce as our sides. I will try it with chicken during the year. Definately a keeper! Thanks for a great recipe. :-)
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