Reviewed: Nov. 25, 2011

Soooo yummy and easy to make. I did increase the water by 1/2 cup and added 1/4 teaspoon of sage and 1/8 teaspoon of dried thyme and 1/4 teaspoon of garlic powder. This made it even more tasty. Thanks for the recipe :)

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Reviewer:

aguevara

Reviewed: Nov. 25, 2011

This was a wonderful way to use the leftover dark meat from our Thanksgiving turkey! I only made a couple additions to this recipe. I added close to a cup of bias-cut sugar snap peas when sauteeing the veggies, and added only about the equivalent of one carrot because that is what I had. I also had leftover fat-free half & half, so I used that in place of the milk. After it was all combined, I added about 1/2 teaspoon of poultry seasoning and it was just about perfect. I did pre-bake the crust for about ten minutes, then let it cool before adding the slightly cooled filling and it turned out wonderfully.

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Reviewer:

texashildy

Cooking Level: Intermediate

Reviewed: Nov. 25, 2011

Made this when I first spotted the recipe. Made exactly as written for the filling, etc., but substituted a frozen bottom crust and a "roll out" purchased pie crust for the top. We now make this same pie all winter long when we have leftover chicken or turkey. Thanks for the recipe!

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3 users found this review helpful

Reviewer:

Turbos Mom

Reviewed: Oct. 23, 2011

We make this every time we have turkey. We love it. We substitute stuffing for the top pastry crust.

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7 users found this review helpful

Reviewer:

toddandeileen

Cooking Level: Beginning

Home Town: Halifax, Nova Scotia, Canada

Reviewed: Oct. 19, 2011

i used a wild turkey i shot and with this recipe it was the best wid bird i have ever had

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Reviewer:

garyjerome

Reviewed: Oct. 10, 2011

So delicious! Easy to make and a great way to use the leftovers from thanksgiving!

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Reviewer:

Wardy

Reviewed: Oct. 9, 2011

I've only made about 10 different Chicken or Turkey Pot pies in my lifetime, and have to say that i have finally found a recipe worthy of keeping...my only changes were, that I used about 2 cups of turkey and the broth from my turkey baked the day before left over. I also used a boxed crust mix from pillsbury for my crust. I would also say that this would probably feed 10-12 people easily.

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Reviewer:

ShariWatkins

Reviewed: Oct. 5, 2011

Very tasty! Definitely pre-bake the bottom crust and cool the filling. My second time around I used a can of Campbell's Cream of Chicken, and the consistency was definitely better.

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Reviewer:

Reviewed: Sep. 27, 2011

This is missing two key ingredients that make my pot pie great......CHEESE and Cream of Chicken soup....give it stick ability......Also the BEST pie crust is store bought crescent rolls for pop pie...they rise pretty...they are great and easy to roll together....

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3 users found this review helpful

Reviewer:

diggers cook

Cooking Level: Expert

Home Town: Freeport, Texas, USA

Living In: Brazoria, Texas, USA

Reviewed: Sep. 14, 2011

I make this dish with either turkey or chicken and enjoy it both ways. Try adding fresh or frozen green beans, corn and peas for additional flavor. This is a terrific dish for a chilly evening and makes an outstanding leftover.

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2 users found this review helpful