Reviewed: Jan. 17, 2009

This was good, I'd definately make it again. Next time I'll use a little bit less flour, the recipe called for too much.

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Bobbi F.

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Reviewed: Jan. 15, 2009

Pretty good. The only change that I made was instead of adding water and bouillon to the veggies, I boiled the potatoes separately in chicken broth, transferred them with a slotted spoon to the veggie mixture and added 2 cups of turkey gravy that I had left over from Christmas dinner. The reason for the "pretty good" comment was that I found the potatoes overpowering. Next time I'll go with 2 potatoes and increase the turkey to about 2 1/2 cups.

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MOEANDSUE

Cooking Level: Intermediate

Living In: Welland, Ontario, Canada

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Reviewed: Jan. 14, 2009

Wonderful!!! I just use a top crust that I buy from the grocery store. I also use 2 cups of chicken broth. I've made it several times and it's delicious every time!

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Jen :-)

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Reviewed: Jan. 14, 2009

Delicious!!!!! Used stuffing on top instead of top and bottom crust for something different. Used 2 cups stock instead of bouillon and water. With stuffing cooked at 350 for 25 min covered with foil and 5 min without foil

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heidird

Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

Living In: Framingham, Massachusetts, USA

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Reviewed: Jan. 14, 2009

Very good and easy recipe. I used less potato than recipe called for and still tasted great. This will be frequently made for my family.

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Civil Eng Chick

Cooking Level: Intermediate

Home Town: Muskegon, Michigan, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jan. 12, 2009

My husband and I both said "yum" when we tasted the pot pie. However, I used chicken and only put on a top crust,which was sufficient and cut down on calories. P.S. I add frozen peas and mushrooms. Do not overcook the potatoes!!!

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Marianne

Home Town: Ivesdale, Illinois, USA

Living In: Saint George, Utah, USA

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Reviewed: Jan. 12, 2009

Fabulous!

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danab

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Reviewed: Jan. 9, 2009

I made this recipe, and it turned out alright. The crust was fine, as I followed previous reviews and cooled the filling before pouring it in, and it came out nice and golden brown. The only problem I had with this recipe is that it was extremely bland. It has a lot of potential, but quite frankly I feel like I wasted the last of they turkey that we only have a few times a year. If I make a pot pie from leftovers again, I would definitely try and use more versatile ingredients, maybe use whatever else I had with the turkey (stuffing, anyone?) and try and add some stronger flavors, maybe a bit of bacon, garlic, leeks, and fresh herbs. Four stars for it's potential.

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Anna Love

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Reviewed: Jan. 6, 2009

This is very good fixed the way one of the reviews stated, with stuffing on top and no bottom crust but I would try baking it the whole time in a 350 degree oven and maybe tent with foil. My husband hates pot pies and when I told him we were having turkey pot pie he wasn't too thrilled. Then he saw it come out of the oven and said that wasn't what I expected at all and actually loved it so its a keeper... I used stock in place of water and bouillon (more flavor can't hurt)

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Beema

Cooking Level: Beginning

Living In: Quaker Hill, Connecticut, USA

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Reviewed: Jan. 6, 2009

Absolutely delicious. Makes a nice filling meal and is great with a spinach salad and a glass of wine.

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Cathy Tunney

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Reviewed: Jan. 6, 2009

I did not have celery or carrots so instead I added a can on drained tender sweet peas and OMG it was delish!!!! It gave it a wonderful seet taste and complimented the pot pie very well. I also didnt have turkey so I used 4 chicken breasts and did not add parsley or oregano. My husband, picky 12 yr old and 11 month old son all loved this dish!

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carley777

Cooking Level: Intermediate

Home Town: Kissimmee, Florida, USA

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Reviewed: Jan. 4, 2009

This was SO good! I had to add a little extra chicken broth while the potatoes were cooking, as it was getting low. Other than that, didn't change a thing.

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Christie

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 4, 2009

Instead of the boullion and water, I just used chicken broth because it's the same thing. The recipe made a ton of veggies so I doubled the turkey, milk, flour and broth and made it in a 9x13. I didn't use a bottom crust, just the Pillsbury crust that you unfold (unroll). I'll make this again! My family loved it!

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LPCOCO

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 4, 2009

This is a great recipe. I used 3 cups of turkey, frozen mixed vegetables with the celery and onion and added extra pepper for taste. Also used chicken base instead of the bullion. Also made the pir crust and baked bottom for 10 minutes. This came out great. My family complained that there was not enough! We are a family of 7 so I guess I need to double it next time. Thanks for a great recipe that I will make over and over.

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ImACornFlakeGirl

Cooking Level: Expert

Home Town: Essexville, Michigan, USA

Living In: Lebanon Junction, Kentucky, USA

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Reviewed: Jan. 4, 2009

I have been making this recipe for my leftover turkey for over 2 years. It is my husbands absolute favourite. I do substitute homemade stock for the bouillon and water and then have to increase the salt to taste. This is an amazing recipe. The pies also freeze wonderfully.

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keltiej

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Reviewed: Jan. 4, 2009

This became a great guideline for a beef pot pie. Replace the turkey with beef (a round roast was our choice but you could use other cuts) and the chicken bouillon with beef soup base or bouillon. I also used a pack of frozen mix veggies in substitution for the carrots and celery. Have fun with it.

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krwildebuer

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Reviewed: Jan. 4, 2009

This was amazing. Growing up we ate a lot of the frozen pot pies so I feel scared when it comes to potpies. But my husband has asked many times to have them & I refuse. But I have been looking for a recipe & they are all so high in fat, except for this one. I used store bought pie crusts which work just fine. It did take a little longer than I had planned on due to cutting everything up. I did a few things differantly. I chopped all the veggies instead of how it said. I used one large baking potato instead of 3 total. Potatoes are pricy here so I felt I wanted to save & the one, cut very small, worked great. I completely forgot to add the milk & already had the pie in the oven. It still turned out amazing. I will try to add the milk next time to see if it makes a differance. I added some garlic powder & I only used 1 tbsp of the parsley instead of the 3 tbsp. I also used chicken breasts, cut & cooked instead of turkey b/c I did not have turkey. My whole family loved this & I will make it again & again.

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Shannon

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Winter Springs, Florida, USA

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Reviewed: Jan. 3, 2009

VERY tasty recipe. I did improvise a little because I didn't any bouillion cubes. I used chicken stock and some leftover gravy. I also used a biscuit topping so that I didn't have to make a crust. A half recipe made plenty for 2 generous single-serve pies. I made one pie and refrigerated the rest of the filling for the next night.

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CSTEPHENS

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Reviewed: Jan. 3, 2009

I had leftover homemade gravy from my turkey at Christmas so I substituted that (approximately two cups) for the bouillon, water, milk, flour, salt and pepper. I also used more turkey, less carrots and celery. I used two homemade pie crusts. It tasted a little bland so I would definitely add the salt and pepper next time. I will make this recipse again.

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sgunelson

Cooking Level: Expert

Living In: Mount Laurel, New Jersey, USA

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Reviewed: Jan. 2, 2009

My husband and I made por pies for the first time and used this recipe and they turned out amazing! We added salt, pepper, garlic powder and Vegeta seasoning and it really added lots of flavour. Thank you so much for such a great recipe - My husband said it tasted just like his Mom used to make :)

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Nance

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