Reviewed: Jan. 15, 2008

In response to Miss 1977 this pot pie freezes well for extended times. I use the "Seal-A-Meal" method and all my dinners give me rave reviews.

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Reviewer:

Mr Science

Cooking Level: Expert

Living In: Rosharon, Texas, USA

Reviewed: Dec. 19, 2007

I made a few changed. I used all fresh vegetables (including some green beans). I sauted the veggies for a few minutes to release the flavor and make them tender. I added rosemary, thyme, salt and pepper, fresh garlic, and parsley. Instead of turkey broth, I used chicken broth (it's what I had on hand). All in all, it turned out great. I will definitely make this again.

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Reviewer:

Lindsey

Cooking Level: Expert

Home Town: Dublin, Ohio, USA

Living In: Phoenixville, Pennsylvania, USA

Reviewed: Dec. 11, 2007

Y'all have got to make this! It is the best pot pie I have ever had. I did use 6 oz. of chicken instead of turkey and I used diced potatoes that I boiled in a little salt instead of the canned kind. My daughter doesn't like rosemary or any of the other "grown-up" spices, but she ate this without looking up. I am wondering how the mix will freeze and thaw with the pie crust added on demand at a later date.

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