Reviewed: May 31, 2009

I followed the recipe exactly, but pre-baked the bottom crust for 7 minutes. Be sure and let the filling cool to room temp before putting it into the crust. Fantastic!

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Teri

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: May 4, 2009

everyone liked it

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dareutruth

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Reviewed: May 2, 2009

This was a huge hit!!! I made 2 pie's ( i have 6 kids) I added some left over veggis that I saved in the freezer. Great way to use up left over veggies. This is one we will be making often!!!

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hsm6kids

Cooking Level: Intermediate

Home Town: Eureka, California, USA

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 15, 2009

Finally a pot pie recipe that doesn't need cream soup. I made a few changes to suit what I had at hand, but followed the spirit of the recipe and it was a very good way to use up leftover turkey and vegetables.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Apr. 14, 2009

Turned out perfect, thank you for sharing.

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Debbie D.

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Reviewed: Mar. 29, 2009

This was the best pot pie ever! I added some leftover green beans and put into a store bought crust. YUM

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ncbert

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Reviewed: Mar. 25, 2009

This is such a good Pot Pie. I will make it forever. I used light butter and no fat milk so it is not too rich. I will add green peas next time.

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wanna

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 8, 2009

This was really good. I think next time I will make it with chicken. I did pre cook the bottom crust for 10 min. just to firm it up a bit. other than that I went by the recipe exactly.

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Desiree

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Reviewed: Feb. 26, 2009

Very good recipe!!

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Kimindallas

Cooking Level: Expert

Home Town: Belmont, New Hampshire, USA

Living In: Dallas, North Carolina, USA

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Reviewed: Feb. 19, 2009

I made this using chicken instead of turkey. I used 2 chicken breasts cubed and it filled 2 deep dish 9" pies. I am not a big "spice" person and to me there was too much parsley. Next time (and there will be a next time) I will only use a tablespoon or two. My husband agreed that the parsley was a bit much and he doesn't like pot pies but he sure loved this one.

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susanslomski

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Reviewed: Feb. 11, 2009

I pretty much kept this recipe as is, with the exception of adding frozen mixed peas and carrots to the turkey mixture for a little while to soften them up. It was great, thanks for a great recipe. DH loved it!!!

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mariefnp1

Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA

Living In: Salem, New Hampshire, USA

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Reviewed: Feb. 9, 2009

My husband loved it!! I made some adjustments. I cut parsley down to 2 tbs. I added frozen peas for a little sweetness.I made it into turkey and dumplings instead of turkey pie, so I added more juice. I increased the water to 3 cups, added 3 boullions, increased the flour and margarine to 4 tbs ea. I had leftover turkey in the freezer. I increased that to 3 cups. The result was wonderful.....Definitely a keeper.

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Elaine

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Reviewed: Feb. 4, 2009

Delicious. I baked it in a 9x13 pan and only used a top crust to cut calories, and used extra vegetables as well. I mixed 3 cups of water with a chicken base and had lots of delicious gravy. This is a keeper!

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Tami

Cooking Level: Expert

Home Town: Park Ridge, New Jersey, USA

Living In: Summerfield, Florida, USA

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Reviewed: Feb. 4, 2009

Thanks for a great basic recipe that any cook can modify based on ingredients on hand. I had NEVER made any type of pie before today when I tried this recipe to use up my traditional Super Bowl roast turkey. I cheated a little by using the refrigerated pie crust you roll out and just plop in the pie plate. The result was outstanding !!! And because the whole dinner is in the oven in a single dish, I could clean up all the kitchen stuff before we sat down to eat. Super-quick cleanup after dinner. Thanks again.

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ginakirk

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Reviewed: Jan. 27, 2009

crust: 2 cups flour, 2/3 cup crisco, 6 tbls. water. very good. added leftover gravy and peas to mix also.

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Beth

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Reviewed: Jan. 26, 2009

This was the best pot pie recipe I have come across. I used 2 store bought deep dish crusts and just flipped one over the other. I did substitute a half bag of frozen carrots and peas when I added the potatoes instead of using chopped carrots with the sauteed vegetables. My whole family loved it and I'll be saving this recipe for my book.

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mj70

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Reviewed: Jan. 26, 2009

The filling has a wonderful taste. The only change I made was to add more turkey, corn, mushrooms, and omited one potatoe. If I had followed the recipe I might have had more sauce. The end results reminded me of a quiche but, still very tasty. I will try this recipe again, this time following the recipe without additions. I made my own crust therefore, spending more time then I wanted in the kitchen. This could be a good company dish. Thank you for the recipe and I will try it again and report my results.

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kayakjoan

Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA

Living In: Tequesta, Florida, USA

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Reviewed: Jan. 25, 2009

This was delicious. My picky 6 year old ate all the veggies!

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mamabear

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Reviewed: Jan. 24, 2009

This was great!! I also added frozen corn.

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Carissa

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Reviewed: Jan. 24, 2009

Wow! I can't believe how good this was, and I'm not a fan of the cheap store bought pot pies. A fantastic way to use left-over holiday turkey. My changes were: I added a touch of rosemary (my turkey was already flavored with that) and I only used one large skillet - not two like step #3 suggests - since my turkey was precooked. I didn't add any extra liquid, as some users suggested. I felt like there was just the right amount of creamy filling. I didn't have any pre-made pie crusts, so I used the SUPER easy " No Fail Pie Crust III" on this site (halved to make only 2 crusts - and put them in the fridge until my filling was ready) and it turned out perfect! Thank you for a wonderful recipe.

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cshrwd

Cooking Level: Intermediate

Home Town: Saint Charles, Missouri, USA

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