Reviewed: Nov. 18, 2009

I'm giving this 4 stars for the directions or lack of in regards to the the chicken stock/water/cornstarch. I'm an accomplished cook and had to read this recipe several times to figure it out. Finally did it my way and then looked at the recipe and got an A HA! moment. I wanted to use stock- I don't use processed food and didn't have any turkey gravy sitting around. I needed 2 Cups of stock NOT 1/4 cup- either way I knew the 1/4 cup was not enough and added way more, but I'm not sure how much because I poured direct from the carton. I then mixed the cornstarch with a little chicken stock as the thickener. Same result just got to it a different way. I had left over broccoli and green beans so I threw those in along with some green onions. I happened to have some pie crust in the house and this was an easy meal to throw together and it was tasty. I did add salt and pepper to the stock mixture. Thanks for sharing the recipe.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Nov. 17, 2009

I used frozen deep dish pie crusts, packet gravy, steam fresh veggie medley and added 3 cooked yukon gold potatoes as well as salt, pepper & fresh rosemary/sage. Baked at 350 for about 60 minutes and then let sit for 10 minutes before slicing. This was a quick and easy way to use up leftover turkey and I think it will taste even better tomorrow after the flavors have more of a chance to set.

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mrs.embee

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 7, 2009

I thought this was good, after tasting the recipe as is I did make some tweaks though which took it to the next level and had my hubby raving. Starting with the sauce I added a pack of dry italian seasoning, and a can of golden mushroom soup. To my plain old frozen vegetable bag(from the other reviews I let it drain in a colander during assembly to avoid soupiness) I cooked up 2 potatoes that I diced up and added to the veggie mix. Cooking time was perfect and let me tell you, very tasty!!! Even my toughest critic ate it all up. We will definitely add this to the winter line up of comfort foods.

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nicnatnkk

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Reviewed: Apr. 21, 2009

I made this last night using some leftover turkery from Easter. I added sauteed onions,garlic,sage & thyme to the gravy before pouring it over the turkey & veg. I used only 1 can of gravy(all I had onhand)but added some stock to it.This was fast easy & delicious. Husband & son ate it up. Thanks for a great recipe.

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patty

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2009

great way to use leftover turkey! I prepared three pies, and froze two (before baking)-they turned out great!

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Rachel

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Reviewed: Jan. 16, 2009

This was very good, it was a wonderful way to use up those left overs. I always take any leftover veggies and put them in a freezer bag in the freezer and use them for soups, and now I have another use for them. Thank you for submitting this recipe!

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Mousefrei

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Northfield, Minnesota, USA

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Reviewed: Dec. 5, 2008

You'd never know it's leftovers! Incredibly rich and tasty using shredded turkey and gravy. I added fresh thyme, pearl onions, and sliced crimini mushrooms to the usual peas-n-carrots combo so it didn't taste like "Thanksgiving all over again." I heated my leftover turkey gravy on the stovetop, thinned it with a bit of stock, mixed in the veggies and brought it to a gentle simmer before adding it to the pie crust. Couldn't be happier with how it turned out.

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**Manders**

Cooking Level: Beginning

Home Town: Lisbon, Ohio, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Dec. 3, 2008

My husband and son raved about this recipe. They were even more impressed when they found out I made it myself (they thought I bought it from the store!) I didn't even have the full amount of gravy and it still turned out great!

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JJC1970

Cooking Level: Intermediate

Living In: Gurnee, Illinois, USA

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Reviewed: Nov. 28, 2008

Made this the day after Thanksgiving. Great use of the extra pie crusts I had. Next time, I would have 1 1/2 cups of gravy instead of 2 cups, a little "saucy" for my taste, but overall, great pot pie for the family.

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urrn4u

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Reviewed: Aug. 28, 2008

I got rave reviews from this recipe. I used the gravy packet that came with my turkey, made it as the directions said then used 1 cup left over green beans and 1 cup left over kernal corn. I used two store bought pie shells in foil pan and two rolled frozen store shells fot tops. When I added extra chicken broth and cornstarch to make enough for both shells . cooked as directed and gave one pie to a friend.

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sliker's-Kitchen

Cooking Level: Intermediate

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Reviewed: Feb. 29, 2008

Nummies. I've made homemade potpie before and it was never this good. So, so easy. Thank You!

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sparkysarah

Cooking Level: Expert

Home Town: Worland, Wyoming, USA

Living In: Sheridan, Wyoming, USA

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Reviewed: Jan. 5, 2008

Grrrreat! I added fresh mushrooms. It's a winner.

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Judy M.

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Reviewed: Dec. 5, 2007

I think the secret is having tasty gravy. This was a fantastic way to get rid of the leftover turkey. I plan to make this again tonight with leftover roast beef.

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Lisa

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Feb. 27, 2007

This is a great leftovers meal, and it is amazing how you can feed a family on such little amounts of any one thing - one diced potato, a handful of baby carrots diced, 1/2 cup of frozen green beans & corn... but when you add them to the leftover turkey (which I also diced), gravy (I used about 1 1/2 cups) and some salt, pepper, and a sprinkling of thyme -- dinner is served, baby! It's not strong on spice so naturally is more mild tasting. But it was good. Everyone liked it and, as I said, it is a great way to use up the leftover meat. I'll definitely do it again, and soon since I still have leftover turkey!

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BECKY

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

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Reviewed: Jan. 23, 2007

I added carrots and potatoes which should have been pre-cooked before baking. Otherwise, it was very good. Girls at it all and husband went back for seconds.

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TheCircle

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Reviewed: Nov. 28, 2006

I cut the potatoes too big and they were not quite done yet. I used 1/2 a can of corn that I had laying around and some frozen peas. I used the pie crust from Pilgrim Pumpking Pie and the leftovers from our Maple Roast Turkey and Gravy. Regardless of the potato incident (I'm still learning to cook), the rest was wonderful. I think it tasted a lot like those Marie Calendars pot pies. We will definitely be buying and roasting another turkey so that we can more pot pies.

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Kelle

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Lochbuie, Colorado, USA

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Reviewed: Nov. 16, 2006

So good. I did add 3 cups cooked, cubed potatoes. Even better reheated.

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Kim~In~Canada

Cooking Level: Expert

Living In: Charlottetown, Prince Edward Island, Canada

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Reviewed: Oct. 11, 2006

I modified this recipe a little, but I think it turned out great! Thanks for all the help!

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JESS

Cooking Level: Intermediate

Home Town: Blenheim, Ontario, Canada

Living In: Tilbury, Ontario, Canada

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Reviewed: Nov. 27, 2005

I added cooked potatoes, carrots, and peas and used the best ever pie crust on this site. It turned out good.

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MEME

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2005

I am glad I read that the ingredients "overflowed" and I used a deep dish pie crust. I also added some diced sweet potatoes and used a mushroom gravy mix. My husband and I loved it..very easy. Thank you.

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EPONS

Cooking Level: Intermediate

Living In: Ledyard, Connecticut, USA

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