What a great way to deal with those post-holiday Turkey leftovers. I didn't have any chicken bouillon, so I improvised with cream of mushroom soup, extra salt, and added in some garlic and onion powder. Even after all of that, the filling was still the tiniest bit "blah" so I mixed in about a half cup of leftover turkey gravy (made from the turkey drippings), and added more veggies (frozen corn and peas). I also ended up having to bake the pot pie longer than the recipe calls for. Still, the filling was the perfect amount of creamy, without being runny. The bottom crust could've been more crisp--I might pre-cook that a bit next time--but the store-bought crust held up well. This definitely does make enough to feed 8 people, and I ended up with almost half a pot pie leftover. Next time, I might halve the recipe and use actual pie pans, or even make individual servings that I can freeze. Oh, as a warning, I tried reheating part of the pot pie in the oven set at 350 and, while the top of the crust was still crisp, the flavor of the pie wasn't great--it was good, but not great--and the bottom crust was a gluey mess. Still, I'd make it again; if only to try it with the chicken bouillon included.
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What a great way to deal with those post-holiday Turkey leftovers. I didn't have any chicken...