Reviewed: Nov. 30, 2008

I normally try to follow a recipe exactly the first time I make it rather than making changes, however I knew after just reading the ingredients that I would have to do some tweaking to make it a little more flavorful.Here are the changes I made:I used about 14 baby carrots, chopped up. I also added 2 cloves of minced garlic to the butter with the other ingredients. I had to use chicken broth instead of the bouillion and after using 2 cups decided this was not nearly enough liquid so I added a third cup of broth. Then, instead of using another pan, I added the turkey and some other spices...1/2 tsp. paprika, 1/2 tsp. rosemary, and 1 tsp. dried sage...to the broth/veggie mixture, heating it to a boil. I then mixed 5 tbsp. of flour (to accomodate the extra broth) and 1/2 c. milk and added to the boiling mixture. Allowed to cook for 5 more minutes until it thickened and removed from heat. I made 8 individual pot pies using large sized glass custard cups. For the crust I used Pillsbury pie crusts and baked them for 10 minutes to brown to prevent a soggy crust. For those reviewers who think the crust needs to be homemade, Pillsbury makes a good crust...and my husband actually thought it was my usual homemade crust. I will definitely use this recipe again and think the extra time is worth it because it has all fresh ingredients and there is no disgusting cream of chicken or mushroom soup. With all my changes I give this recipe a four and will continue to experiment with seasoning

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mandalin84

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 30, 2008

This recipe probably deserves 5 stars but since I tweaked it, I had to give it 4 stars. I eliminated the boullion cubes, flour and water. I sauteed the cubed potatoes with the onions, celery, carrots and added sliced white mushrooms (though I would have preferred baby portabellas). I added green beans that were left over from the day before. Added a whole can of cream of mushroom soup with 1/2 can of milk and the diced turkey to the pan of sauteed veggies. I would use less oregano the next time as I'm not too fond of it. I used Pillsbury 'ready-made' pie dough. Browned the bottom pie dough for 15 minutes before adding all the ingredients. One pan for cooking and 'ready-made' dough made this dinner 'easy as pie' and delicious!!!!

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nanacool

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Nov. 29, 2008

I love this recipe and it's a perfect dish to hide healthy foods in so my husband will eat them. I add flax seed to the filling right before I fill the pies for omega 3's. I also add garlic with the onions and whatever veggies I have (corn, green beans, etc.) I also make mini pies so I can freeze some for later!

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Alli

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Reviewed: Nov. 27, 2008

I have made this recipe many times before with left over turkey and it is perfect every time! This time I did everything the same but with leftover roast beef and beef bouillon. Just as good with the beef! Thanks for such a great recipe.

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Diana

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2008

make more sauce. added two cans of soup extra + peas. Used stuffing for the topping.

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macgral

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Reviewed: Nov. 13, 2008

This was pretty good, although I found it to be slightly bland. I added some chopped garlic and used season salt instead of regular. Also next time I'll try using half & half instead of milk. But overall it was good & easy to make and I will make it again. I didn't have a ready made crust so I decided to try making one (which I'd never done!). I used the "Crust for Veggie Pot Pie" recipe from this site, which I added shredded cheese & parsley too. It was also very easy to make, and very yummy with this recipe!

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Oct. 7, 2008

Love this recipe! Great with chicken too. I find it easier to assemble in an 8" round cake pan instead of a pie plate.

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Jamie P.

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Reviewed: Sep. 25, 2008

This was good but I found it very runny. Will reduce some liquid next time.

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Adrienne

Cooking Level: Expert

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Reviewed: Sep. 22, 2008

If I were a newbie cook, I'd think that I was the reason behind this dish not turning out. I gave it two stars because it wasn't completely inedible, but I was truly not impressed. Other reviewers commented on soggy bottom crusts, and some recommended adding a little cornstarch with the liquid. Heeding that advice, I added the slightest amount of cornstarch. Really wish that I hadn't. My pot pie came out so thick and dry. Blah! I should have added more liquid instead. Also, the seasonings were a little weird. Oregano seems out of place in a pot pie.

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kjstrom

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Sep. 18, 2008

This was a wonderful pie!!! I loved it. I doubled the recipe and we actually ate it twice in one week. I used chicken instead of turkey--just boiled it and broke it into pieces. I also used the bottom half of some green onions because I'm pregnant and for some reason, regular onions are too strong for me. I used a pie crust from my mom, who has used it for years. 1 1/2 c. flour, 1/2 tsp. salt, 1/2 tsp. baking powder, 1 Tbsp. sugar, 1/2 lard (but I used butter and it was excellent), and 1/4 cup. of water. This is enough for one double-crusted pie. I also baked the bottom crust for 5 minutes in a 350 degree oven before I put the veggie/meat mixture in. I followed everything else exactly. AMAZING!

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Lori

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Reviewed: Sep. 14, 2008

This is such a good pot pie. I have made it 3 times now and need to rate it. It is the best for left over Turkey. So easy to make. I use extra potatos and Turkey and also Poultry seasoning. Very tasty, the whole family loves.

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icook

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Reviewed: Aug. 25, 2008

I don't know what I did wrong, but there was too much liquid.

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hillary

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Reviewed: Jul. 31, 2008

I made a few changes after reading some reviews: I swapped a T of fresh thyme for the oregano, used only 1 t parsely, simmered down a large can of chicken broth (instead of using boullion and water) I used refrigerated Pillsbury pie crust- Fabulous- and made 2 pies with just a top crust. I also used only one potato but added a container of sliced sauteed mushrooms and some thawed frozen peas. And I used rotisserie chicken instead of turkey. The results were fantastic. My family gobbled it up. I froze the other one and popped it in the oven straight from the freezer on 300 till bubbly. This recipe is a keeper. Next time I will omit the potato all together.

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Tharnpheffa

Cooking Level: Expert

Home Town: Cape Ann, Massachusetts, USA

Living In: Fleming Island, Florida, USA

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Reviewed: May 7, 2008

This was hearty and rich, at the same time it was kind of bland. Maybe I'll tinker with it if I want to make again.

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dolores773

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Reviewed: Mar. 31, 2008

I thought this recipe was terrific, everyone loved it. I took the advice of another reviewer and I used 3 cups of turkey, 1 packet of turkey gravy and 1 cup of water and used the same amount off all ingredients. I thought the extra turkey gravy really gave the pie that creamy turkey pot pie flavor, not dry at all. I also used the pastry recipe Pastry for Double-crust Pie.

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loves2bake

Cooking Level: Intermediate

Living In: East Bethel, Minnesota, USA

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Reviewed: Mar. 29, 2008

Killer good recipe...my husband LOVES it. Easy and delicious!

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Softail69

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Reviewed: Mar. 25, 2008

This was my first attempt at making any type of meat pie and I can honestly say this was absolutely wonderful! My husband and 4 year old both agreed that this was a hit and a new family meal. Thanks for sharing this one!

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Patty

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Reviewed: Mar. 10, 2008

I made this with chicken and served it over potato rolls instead of using the pie crust. It had good flavor but could have used a little more seasoning. The only other thing I would change the next time is to add more liquids, as I like my pot pies a little more runny. Thanks for the recipe!

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JOANNE

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Feb. 7, 2008

I made this tonite using a double recipe of the "No Roll Pie Crust I" from another poster. It was REALLY good, but I did not use oregano and I changed it up quite a bit to use up some canned carrots and potatoes I had on hand. I also used canned turkey gravy in an effort to use that up as well. Thanks for the yummy recipe!

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KELT

Cooking Level: Expert

Living In: Audubon, New Jersey, USA

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Reviewed: Feb. 3, 2008

Really yummy! I love peas so I mixed in some frozen peas to the filling right before adding it to the crust. Next time I wont do that, the peas got too soft and turned the ugly greenish-brown. That was the only bad part of the dish, so I should have left the recipe how it originally was, perfect!

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