The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 1, 2009
Made it with lefofover turkey and was perfect!!! Only thing i did differently is added 3 cubes of chicken bouillion,
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 30, 2009
Made this just after Thanksgiving, it was SO good! I only made a few adjustments. I only used two potatoes and I used an egg wash on the inside of the crust so the filling would not soak through. I also followed other reviews and waited for the filling to cool before putting it in the crust. Next time I will add a half of a cup more turkey because it didn't seem to have enough, and I think peas would also be a good addition. Overall this was a great recipe, it even made yummy leftovers. My friend asked for the recipe the next day, always a good sign.
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Cooking Level: Intermediate

Living In: Campbell, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 30, 2009
This was awesome. I changed a few things because of what I had available. I used fresh green beans instead of celery, I used white wine and herb chicken broth instead of the water and bouillon cubes and I used a jar of turkey gravy instead of the milk and four. Perfect.
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Cooking Level: Intermediate

Home Town: Duluth, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 29, 2009
We added mushrooms to the vegetables. YUMMO for this recipe...everyone agrees we'll make it again!
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Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 29, 2009
All I have to say is WOW! I followed the recipe exactly and see now reason to change a thing. Wonderful! Family loved it.
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Cooking Level: Expert

Living In: Fond Du Lac, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 29, 2009
This was delicious! What I did differently: I used a package of frozen peas, carrots, green beans and corn. I upped the water to 2 1/2 cups. Added another boullion, upped the flour by 1 T and used 2 C of turkey. It was soooo good. My 5 year old inhaled it!
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Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 29, 2009
This was so easy and delicious! I used my own broth instead of chicken bouillon with water. I also added chopped green pepper and substituted thyme and sage for the oregano. This was a keeper and I can't wait to make it again. Thank you for a wonderful way to use leftover turkey.
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Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 29, 2009
I made this last night with our leftover turkey. It turned out really good!! I used a homemade crust...the Amish Never Fail Pie Crust. Very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 28, 2009
Excellent recipe. I used 2 potatoes and 1 apple and used leftover dressing instead of the pie crust on top - wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 28, 2009
I made this the day after Thanksgiving and my family thought it was great. I did add a teaspoon of garlic powder and increased the turkey to 2 cups. I will make this again many times. I like to try new recipes and this is a keeper. I was a little hesitant about the bottom crust being mushy, but no need to worry. It was perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 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 4.69 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 4.69 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 4.69 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 4.69 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 4.69 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 4.69 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 4.69 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 4.69 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 4.69 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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