Reviewed: Oct. 17, 2010

I did tweak this recipe a little;instead of the canned milk, I used leftover gravy and it was great. The best turkey pot pie I have ever made!!

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composter

Reviewed: Nov. 4, 2010

very good pot pie. everybody loves it. and soooo easy

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Lisa K

Home Town: Seymour, Wisconsin, USA

Reviewed: Nov. 10, 2010

This pot pie was my first attempt at homemade and it turned out great! I had a boxed crust mix that needed to be used up, so I used that instead of making my own and it turned out just fine. I also used thawed frozen mixed veggies instead of canned. This had tons of flavor, not too salty. It was perfect! Thanks for sharing! =)

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jlbarnard

Reviewed: Nov. 14, 2010

These stars are for the crust only! It was amazing with "Turkey Pot Pie ll "recipe from this site and thats the best #1 already tried serveral others. Tasted and appoved . Thanks for sharing! God bless.

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Alana

Cooking Level: Expert

Home Town: Selma, California, USA

Reviewed: Nov. 18, 2010

Cook the full time and put foil on the edges of your pie so that they dont burn....Other than that, a great-easy recipe. Family Favorite!!!

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codi Smith

Home Town: San Clemente, California, USA

Reviewed: Nov. 27, 2010

The crust is delicious and so is the filling!! I was very happy with this easy to prepare dish! My only suggestion would be to add maybe 1/2 cup more chicken broth - otherwise - perfect! (and definitely put foil around the edges)

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Ashley Baggett

Reviewed: Nov. 28, 2010

This was a huge hit in my house.

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Gersh

Reviewed: Nov. 28, 2010

This was very easy and very good! I did make a few mods but followed the basic recipe. I made the roux (as shown) then used 1 cup chix stock, 2/3 cup leftover gravy and a 1/2 cup of evaporated milk. In a separate pan, I carmelized 1/2 of a large onion with 2 stocks celery chopped. Then added 2 small cloves garlic and 1 t. of Poultry seasoning instead of sage. I also added 4 chopped carrots (par boiled) and 1 cup of frozen peas (heated in the micro). Combined and baked. Next time, I will add 1 can of chopped water chestnuts for a little extra texture. This was very tasty- definitely will make this again!

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CKN

Reviewed: Nov. 29, 2010

This is for the crust only. The shortening taste is overpowering. I don't normally make crusts with shortening - always use butter, but I thought what the heck. I had just made 2 pie crusts with shortening (different recipe) for pecan pies just 4 days earlier with the same shortening I used for the crust to this pot pie. I normally use another pie crust recipe but decided to give this one a shot since the other ones came out so well without the butter. I won't be making this crust ever again.

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GodMadeMePretty

Cooking Level: Expert

Reviewed: Nov. 30, 2010

My whole family LOVED this recipe! I made a couple of minor adjustments... I didn't have any evaporated milk, so in its place I used a cup of leftover turkey gravy from Thanksgiving. Also, I used frozen veggies cooked in the microwave. Other than these changes, I followed the recipe exactly. The crust was awesome and baked up nice and flaky.

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