Reviewed: Nov. 2, 2009

Absolutely fabulous! Best pot pie I've ever made. I didn't have any red potatoes on hand, so I substituted a small sweet potato and substitued red cooking wine for the Marsala wine, as I did not have that on hand. Also sub'd canned mushrooms for fresh and made a Bisquick topping, again, not having fresh mushrooms or puff pastry on hand. Based on other reviews, I added 2 tbsp of butter, 1/2 c water with a beef bouillon cube and added cornstarch at the end to thicken the liquid. We didn't have any leftovers last night! My husband went back for 3rds!!! A DEFINATE KEEPER!!!!!

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April

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Reviewed: Jan. 16, 2009

While this recipe took a long time for me to prep, it was well worth it- even with a not-so-expensive cut of meat, the taste was wonderful. I have used this with varied vegetables and chicken, and it always turns out great. Again- a good one if you have kids or someone to help prep, but the end product was terrific.

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stella78

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Reviewed: Apr. 6, 2008

This was very very good, I had to substitute canned mushrooms and I added some leftover heavy cream that I had but this was very delicious, the crust turned out just like I wanted it to be, so thanks for the recipe!

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HAIRGODDESS

Cooking Level: Intermediate

Home Town: Claremore, Oklahoma, USA

Living In: Pipe Creek, Texas, USA

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Reviewed: Mar. 17, 2008

Didn't have marsala wine but beef buillon cube in water worked. Might want to add more water depending on how juicy you want it to be.

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Katherine

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Reviewed: May 8, 2007

Everyone loved the taste and flavor! I had leftover steak, potatoes and asparagus. Thanks.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Sep. 3, 2006

Easy and elegant! Nice twist on a perfect comfort food. Used a merlot, needed salt, I felt, but that could be me. Loved it anyway! Thank you!

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squeaky6

Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

Living In: Cinnaminson, New Jersey, USA

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Reviewed: Aug. 15, 2006

Excellent recipe, great flavor! I did add some beef broth (as suggested) and added some cornstarch to thicken the sauce to more of a gravy. My husband loved it!

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tsbourne

Home Town: North Pole, Alaska, USA

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Reviewed: Sep. 20, 2005

This is really very good - with a flavor that's suprisingly complex for a pot pie. I was looking for a way to use up some leftover steak and this definitely fit the bill. I took the advice of the previous reviewers and added about half a can of beef broth with the wine, then thickened the liquid with cornstarch right before baking. Will definitely make this one again!

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shipgirl

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Reviewed: Apr. 10, 2004

It was tasty, but I agree with other reviewers - not quite enough sauce. Will add some broth next time. I had pork tenderloin on hand, which I decided to use instead of beef, and it was good. I also used refrigerated pie crusts in lieu of the puff pastry.

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SPINNINGJENNIE

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Petaluma, California, USA

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Reviewed: Jan. 12, 2004

I added some beef broth and cornstarch to the recipe to make more gravy. Also added a little more beef and placed in individual backing dishes and then it only made 5 servings

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MJBALDWIN

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Reviewed: Sep. 13, 2002

It is a little time consuming but it was worth it. I believe the previous person used phyllo dough instead of puff pastry. I used the puff pastry and I also added 1/2 cup beef broth. Then I added 2 tbls butter along with 1/4 cup cream. Gave it a richer flavor. Thanks

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CYNDI787

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Reviewed: Nov. 3, 2000

I don't know if I did something wrong in prep, but I didn't think the sauce was nearly thick enough. Also, the phyllo dough was lacking the nice flavor of a traditional crust. I don't think I'll make this one again.

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KCHASE

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Reviewed: Apr. 18, 2000

This was a little time consuming, but totally worth it! I increased the quantities of the veggies (almost double) and used a double pie crust vs. the puff pastry. It was delicious!

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