A first time pot-pier, I followed the recipe pretty much and loved it! A few tweaks out of necessity due to a picky veggie eating hubbie. Celery and onion were off the table so I cut down the onion to 2 T (he'll never know its in there)and subbed the celery for an eyed pour of frozen mixed veggies (carrots, corn, peas, grn beans, limas). Also, subbed one of the carrot sticks for a parsnip stick and oh my, sooo good. As per some reviewers suggestions, I added a little more flour and milk, used rosemary, Italian seasonings, and parsley, and added poultry seasoning and Adobo (instead of salt) to the turkey mix. Lastly, because I only had one pie crust left and plenty of mashed potatoes leftover from Thanksgiving, it became a sort of mix between pot pie and shepherds pie by spreading (or dolaping, rather) the tators over top in place of a second pie crust. A sprinkle of shredded cheddar over top to add a cheesy crust and voila, DANK POT PIE!!!! Thank you so much original poster and reviewers, if it wasn't for you we wouldn't be stuffed right now! And btw, the Pinot was a capitol idea and thoroughly added to the cooking experience! Energy saving tip: wait until filling is done and cooling before heating up oven and par-baking the crust, otherwise the oven sits there cooking empty for a good 20 minutes while you are waiting for the filling to cool.
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A first time pot-pier, I followed the recipe pretty much and loved it! A few tweaks out of...