The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 23, 2009
it was a great recipe! probably should have the 10in pie pan it is alot of filling. i also added some frozen mixed vegetables, also made extra gravy cause from the pictures it did look a little dry. but it was GREAT!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 16, 2009
This recipe was incredible! I was looking for a recipe that didn't include some sort of canned soup or frozen veg, so this fit the bill perfectly! the only thing I changed is instead of the 2 cups of water and 2 boullion cubes, I used 2 cups of reserved turkey gravy stock. (the drippings of the turkey + water from the boiled potatoes, scraped bottom of roasting pan, and voila, gravy stock). It tasted wonderful! i also only used one pie crust on top, because i find that bottom pie shells always turn out glue-like in pot pies. an incredible recipe that is sure to see my table again! thanks so much linda!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 13, 2009
Great taste and fairly easy. My husband gives it 4.5 stars, he would like more crust so thinks we should make it into individual small dishes. I doubled the sauce and then I thought there weren't enough "insides" and it was a bit runny. I would go with double both or do 1.5x the sauce if following the original recipe. I used chix stock to cook the vegis and chix. I added minced garlic to the onions (which I increased to 3/4 a cup) and added potatoes to the mix. I also pre-baked my bottom crust for just 5 min. and cooked it all at 375 deg for about 40 min. If I had one of those metal crust covers I would have put it on toward the end, the edge was getting fairly dark.
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Home Town: Rosemount, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 11, 2009
this was really good, will make again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 26, 2009
My family loves this recipe. I use Bisto instead of flour as it adds more flavour and does not clump like flour does. Like others I add frozen corn and frozen peas to the recipe and instead of using regular pie crust, I use a puff pastry. I cook the base pasty first and then add the filling and top it with more puff pastry. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 23, 2009
I made this the other night for my family. They loved it. They actually fought over who would get the last piece. They ate everything-vegetables and all. I did reduce the amount of parsley and added sage, rosemary, and thyme. I used chicken stock instead of bullion.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 16, 2009
absolutely amazing! Thank you for sharing!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 5, 2009
Great! Added some frozen peas, sherry and thyme. Brushed the crust with melted butter before baking. Comfort food.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 12, 2009
This was pretty good. Next time I will cut the parsley by half and add some sage, thyme and poultry seasoning. I also added some salt and pepper, as it tasted a little bland. I let the filling cool to room temperature before adding it to the crust. Don't be afraid to pile the filling high when you fill the crust. I found it "shrunk" while cooking, so my pie was a little flat.
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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 22, 2009
Yumm-O! I added frozen peas to the sauteed vegetable mix, about 1 cup. The mixture was 1 cup too much for my 9" pie, most likely due to the added peas. But it was so good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 31, 2009
I followed the recipe exactly, but pre-baked the bottom crust for 7 minutes. Be sure and let the filling cool to room temp before putting it into the crust. Fantastic!
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 4, 2009
everyone liked it
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 2, 2009
This was a huge hit!!! I made 2 pie's ( i have 6 kids) I added some left over veggis that I saved in the freezer. Great way to use up left over veggies. This is one we will be making often!!!
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Cooking Level: Intermediate

Home Town: Eureka, California, USA
Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 15, 2009
Finally a pot pie recipe that doesn't need cream soup. I made a few changes to suit what I had at hand, but followed the spirit of the recipe and it was a very good way to use up leftover turkey and vegetables.
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Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 14, 2009
Turned out perfect, thank you for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 29, 2009
This was the best pot pie ever! I added some leftover green beans and put into a store bought crust. YUM
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 25, 2009
This is such a good Pot Pie. I will make it forever. I used light butter and no fat milk so it is not too rich. I will add green peas next time.
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Cooking Level: Expert

Home Town: Flint, Michigan, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 8, 2009
This was really good. I think next time I will make it with chicken. I did pre cook the bottom crust for 10 min. just to firm it up a bit. other than that I went by the recipe exactly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Feb. 26, 2009
Very good recipe!!
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Photo by Kimindallas

Cooking Level: Expert

Home Town: Belmont, New Hampshire, USA
Living In: Dallas, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Feb. 19, 2009
I made this using chicken instead of turkey. I used 2 chicken breasts cubed and it filled 2 deep dish 9" pies. I am not a big "spice" person and to me there was too much parsley. Next time (and there will be a next time) I will only use a tablespoon or two. My husband agreed that the parsley was a bit much and he doesn't like pot pies but he sure loved this one.
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