Reviewed: Jan. 27, 2012

This is a great recipe. Instead of canned vegetables, I used cooked carrots, celery, potatoes and peas. Also, I did not have evaporated milk on hand, so I used regular milk instead. The dough was very easy to work with and I was able to use the recipe as is to line the top and bottom of a rectangular baking dish. My husband ate half of this pie all by himself! Will definitely make this again. Thanks!

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chef2b

Reviewed: Jan. 26, 2012

First attempt at a home made pot pie, and man did they get into it! We wanted to try something different and not an everyday dinner so I made this! Two, with chicken instead of turkey, and man the crust was perfect. I steamed a few different frozen veggies of our pick, just before tender, then added them to the recipe when called. Everyone that ate it is still been commenting about it (especially the crust), I made for a dinner on Martin Luther King Jr day, and a little gathering at work for the second pie. I will be making this again and have a feeling it will be pretty soon...Thanks so much for the scrumptious recipe!!

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BatGirl

Reviewed: Nov. 27, 2011

I had trouble with the crust but not due to the recipe, I'm not a natural born baker. But I will use butter next time. I also used left over gravy rather than the milk. I used what veggies I had on hand. Tip: If the pie pan you're using is the same size as a throw-away pie pan, cut out the center and then just lay it on top of the pie to protect the edges. When you're done just save it for future pies.

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mimi52

Reviewed: Sep. 1, 2011

OMG!! I don't care what anyone says about the recipe...it was awesome. I started out by doubling the recipe and for the first time ever, there were no left overs. It tates soooo good.

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Bigsecxi

Reviewed: Aug. 9, 2011

I feel like the next Marie Callender! The crust was unbelievably tasty (which seems bizarre with such few ingredients), however I had to make a bit more than the recipe called for in order for it to cover the whole pan. I used butter instead of shortening (mostly because shortening reminds me of some sort of callus cream) and left out the sage because I didn't have any. SCRUMPTIOUS!

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Reviewer:

lumps

Reviewed: Jun. 8, 2011

Yummy!

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outwardman716

Home Town: Seffner, Florida, USA

Living In: Colton, Oregon, USA

Reviewed: Apr. 24, 2011

Great crust. Very flakey.

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J Hoskins

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Grover Beach, California, USA

Reviewed: Apr. 7, 2011

My hubby's comment was, "WOW! If chicken pot pie always tasted like this I wouldn't dread it being on the menu! I'd look forward to it!" Guess this is my new go-to pot-pie recipe. I did everything the same except I used chicken instead of turkey and I added a generous handful of frozen pearl onions. YUM! I want to make it again this week!

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JUST-MARRIED

Reviewed: Mar. 22, 2011

Really great! I "cheated" and used pre-made pastry crust, but the filling was fantastic. I used frozen vegies and sauteed them in butter with garlic, onions, and mushrooms, to which I also added rosemary. Delicious!!!

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enbaila

Home Town: Portland, Oregon, USA

Living In: Barcelona, Cataluna, Spain

Reviewed: Jan. 23, 2011

This turned out very well. I followed the recipie, with exception on the crust, used 1/2 butter flavored Crisco shortning and 1/2 real butter. I made 1 small mistake by adding uncooked potato,(2 small yellows cut up) Long Story. But, they cooked ok, but sucked some liquid from the sauce..so the pie filling as it sat thickened. But Flavor was VERY good, Crust was perfect. My two pictures show the completed pie & another with the slice cut out. The sauce was thick and perfect at first cut, but as it cooled it thickened. So to finish the left overs I will be making a separate sauce batch to add to it. Very Good. My veggies added were Potato, carrots, peas, celery.

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