The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 2, 2009
This has great flavor but I think needed more sauce. I used refrigerated roll-out pie crusts which made it very easy to make. I had leftover roasted chicken which I substituted for the turkey and added poultry seasoning for extra flavor. The only thing I would do different is to not combine the meat with the flour, butter, milk mixture as it completely shredded, and perhaps double that mixture. Next time I will fold the meat in at the end. Always use fresh vegetables for better texture and flavor.
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Cooking Level: Expert

Home Town: Santa Monica, California, USA
Living In: Arroyo Grande, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 30, 2008
Very yummy!
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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: Dec. 30, 2008
This was very good. The two men in my house raved! Instead of leftover turkey, I used chicken. I had boiled a whole chicken, and used half the meat for the pie. Instead of boullion, I used the chicken stock I just made, so I needed to add more salt. I thought there was too much oregano, so next time I'll use a little less, and add some poultry seasoning. And I should have added peas! It was very easy because I used Pillsbury pie crusts.
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 29, 2008
Delish! I reduced the amount of water/buillon to one cup and added 1/4 cup dry vermouth. I also added a little freshly grated nutmeg to the white sauce. No one should ever open a can of 'cream of...' soup again! I used left over stuffing as the bottom crust and puff pastry with an egg wash on top. Yum.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 29, 2008
This recipe was awesome, but changed a few things...Used 2 large potatoes and one large sweet potatoe and added a can of sweet corn niblets, liquid and all and kept everything else the same...Absolutely FANTASTIC!!!! This is one that I will make over and over again...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 28, 2008
I decided to make this for company for a light supper, but I must admit I was a little leary of the oregano. Oh . . . my . . . goodnedss! It was delicious! Will I make it again? You betcha!
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Cooking Level: Intermediate

Home Town: Pleasant Lake, Michigan, USA
Living In: Okemos, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 28, 2008
This was great! I substituted two very small potatoes and one can of cream of potato soup for the three potatoes mentioned. Otherwise, cooked according to directions! My kids were ecstatic they got to have a pie for dinner!
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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: Dec. 27, 2008
Easy to make. Used Herb Provencales seasoning, added 2 cups of turkey, left over frozen carrots from the xmas dinner and cut the potatoes really small. Added chicken broth instead of the boullion. Also used Pillsbury pie crust from the fridge section. Super easily and SOOOO good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 27, 2008
Fabulous from start to finish, I used store bought pie crust bottoms and home made tops. I doubled the recipe and it made 4 9" pies. Enough to feed a small army of teenage boys.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 24, 2008
awesome!!! will make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 23, 2008
This recipe was great! My husband and I had never made pot pie before, but this recipe made it very easy. We used chicken broth and one less potato than the recipe called for. We will definitely use this one again!
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Cooking Level: Intermediate

Home Town: Lebanon, Indiana, USA
Living In: Carmel, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 23, 2008
Fixed this last night. Good, but needed more seasoning. Next time I will add 1/2 teaspoon thyme and sage. Add 8 ounce sliced mushrooms. And will use all broth instead of milk. My husband liked and will definately fix again. Would be good with leftover chicken, ham or beef (adjusting the spices to the filling)
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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: Dec. 21, 2008
This was my first potpie, and it tured out very well. It was so easy to make. I substituted turkey left overs with 3 slices of cooked smoke turkey from the deli.
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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: Dec. 20, 2008
Too heavy on the onions and needs more turkey/sauce compared to the amount of veggies, but overall very tasty. I used a premade grocery store brand crust and it was great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 20, 2008
Oh ya, it's worth it! I used left over gravy instead of the water, milk and flour. I also added frozen peas and cold turkey after cooking the other veggies to cool the filling. I put it in my Pampered Chef deep dish baker with room to spare!
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Cooking Level: Expert

Living In: Hector, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 20, 2008
I have a better & quicker version if you like the SAME taste but easier! Ingredients: 3 Cups cooked [boiled] chicken-cubed, 1 can cream of potato soup, 1 can cream of celery soup, 1 can VegAll – drained, 1 small can drained mushrooms, ½ tsp thyme, ½ tsp pepper, ½ cup milk, 2 Pillsbury pie crusts. Directions: Cut each pie crust to size of 8 x 8 pan, Put one pie crust in bottom of pan, fill with above ingredients, mixed together., Put second crust on top, make slits in top crust – Bake @ 375 for 35 minutes or until Golden brown. Delicious!
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Cooking Level: Expert

Living In: Cedar Rapids, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 20, 2008
THis was a very good dish and I don't think I would change a thing. Tho I used precut carrots,and a frozen bag of mixed veggies that included diced red peppers and snow peas. Very good. Well,I did x-nay the celery but that's me. And I had a fine time cooking,no over the shoulder peeking and trying to do for me that I stated in my profile. yaaa! All in all,a good and fun to make recipe.
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Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 20, 2008
Great recipe, but I bake the bottom crust first, before adding the filling. Drape the top crust over the baked one , so it won't burn. My family loves that the bottom crust is fully cooked.
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Home Town: Houston, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 20, 2008
This needs tweaking. It has very little flavor and what it does have comes from the MSG loaded bouillon cubes. Use chicken stock (homemade if possible) instead of the bouillon and water. Add some sage, thyme, if you can have garlic add that. Carrots and peas are almost essential in a pot pie recipe. Don't be expecting a ton of sauce with this. Pot pies aren't supposed to be runny. The ones that are pre-made or frozen are because the companies that make them want to save money. Veggies and meat cost more than sauces, so they use the sauce as filler.
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Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 16, 2008
I love this recipe exactly as is.
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Cooking Level: Intermediate

Home Town: Thunder Bay, Ontario, Canada

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