Reviewed: Nov. 29, 2011

Very easy to make and very tasty!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KATHRYN198

Cooking Level: Expert

Home Town: Portsmouth, New Hampshire, USA

Living In: Berwick, Maine, USA

Reviewed: Nov. 29, 2011

This was amazing! I did use the Pillsbury pie crusts and added fresh garlic and zucchini to the veggies. This recipe is a keeper :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

boopala

Reviewed: Nov. 28, 2011

A wonderful recipe! The key to the filling flavor is the butter and oregano. I also added 3 cloves of minced garlic to the mix as well as some frozen mixed vegetables. I didn't have any leftover turkey, so I went to the grocery store and purchased a rotisserie chicken. I carved out the breast meat and used that as my diced turkey. It was wonderful! This recipe is definitely a keeper!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

zoltman

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Ann Arbor, Michigan, USA

Reviewed: Nov. 28, 2011

Delicious. Period. I do recommend at least 2 full cups of cubes turkey. Crust is great if you do 2 things: 1) let mixture cool, as others have said, before pouring, and 2) bake bottom crust 5 - 8 minutes first before adding mixture and top crust. Adding a jar of homestyle turkey gravy was a real plus, as suggested, and use a medium sized casserole dish, not a pie pan. Cannot wait to make another!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

TRUANT

Cooking Level: Intermediate

Home Town: Westminster, Maryland, USA

Reviewed: Nov. 28, 2011

The whole family loved this! It made enough for two meals and it was nearly as good the second day. I made it with store bought pie crusts and it turned out fabulous and flaky. I didn't have celery so I added extra potatoes. I also didn't have parsley so I added some basil and cilantro. Can't wait to make it again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Emmarie

Cooking Level: Intermediate

Reviewed: Nov. 28, 2011

very good. i added alittle bell seasoning and it gave it a really nice flavor. I also let the filling cool before adding it to the crust.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

Reviewed: Nov. 28, 2011

Great Recipe. Perfect use of the leftover thanksgiving turkey. Made the crust from scratch. Add peas and subtract potatoes if you like.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

freedivehi

Cooking Level: Intermediate

Home Town: Kailua Kona, Hawaii, USA

Reviewed: Nov. 27, 2011

Really good! Used a crust recipe from gluten free bisquik and it was great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GFchick

Reviewed: Nov. 27, 2011

My husband, who doesn't like pot pies, ate this when I made it with our leftover thanksgiving turkey, as well as leftover again 2 days later! He wants me to KEEP this recipe and agreed it would be good to have with company! So that alone makes this a success for us. I made a homemade pie crust for the first time in ages, and it was good, but for convenience sake I might use the refrigerated next time. I did make a couple of changes due to our preferences- I left out the onion, reduced the carrots to 1, reduced the potatoes to 2 because that's all we had, and added some frozen corn. The creamy part in this has a wonderful flavor without taking away from the veggies- much better than store bought pot pies. I will make this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Loni

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Nov. 27, 2011

I used Herbes de Provence as the seasoning which turned out great. When using a prepared refrigerator pie crust, make your pie and set in a cold oven. Set the temperature to 450 and let bake for about 15 min. Then reduce the oven to the suggested temperature setting. This works well with any kind of pie you are baking. The bottom crust is never soggy.

Was this review helpful? [ YES ]
1 user found this review helpful