Reviewed: Nov. 28, 2009

my first try EVER at pot pies... I was sooooo happy I found this recipe. I changed a little cause hubby doesn't like peas and carrots... *rolls eyes* so I added more potatoes, celery and onions. Doused it with hot sauce, put the crust on and baked... I was wonderful... that was last night... This morning I made it the way it's created and I love it!!!! I will keep this for winter nights as long as I have turkey leftover... who knows, might have to have turkey for Christmas too now... just to have the pot pie from leftovers!! NEXT I am making it with leftover deep fried turkey, can't miss, I am sure!!! Thanks for this wonderful recipe!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Counselorin

Cooking Level: Intermediate

Home Town: Beech Grove, Indiana, USA

Living In: New Palestine, Indiana, USA

Reviewed: Nov. 27, 2009

I don’t usually enjoy leftover turkey, but that’s what I used to make this great one-dish meal. I poured the filling in a frozen deep-dish piecrust and topped with a frozen regular depth piecrust for a perfect fit. I used 1/2 C carrots, 3/4 C peas, 3/4 C corn and subbed 4 T frozen seasoning blend (onions, celery, peppers, parsley) for the onion. When combining all of the ingredients, I generously sprinkled the mixture with Nature’s Seasons Seasoning Blend. It is also great made with cooked turkey cutlets. To make extra-special individual pot pies, I pour the pot pie mix into 4 oven-proof bowls, top with puff pastry cut to fit and bake 15 minutes at 400 degrees. Beautiful and delicious.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

Reviewed: Nov. 24, 2009

This is a GREAT recipe!!! My husband just loves it (as do our son & myself). Thanks Diane! We make this almost weekly! So easy!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rose

Cooking Level: Intermediate

Reviewed: Nov. 15, 2009

I did not care for this recipe. Don't waste your time or ingredients!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Heidi

Reviewed: Oct. 31, 2009

added jalapeno and sour cream and used puff pastry crust - awesome!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sara

Reviewed: Oct. 30, 2009

Tasty, but because it needed some changes I can't rate it higher. I can not bring myself to use frozen vegetables, so diced celery, carrots, onion, beans, broccoli, turnip...whatever I had on hand, sauted til soft. I found the pies a bit dry, not as much "gravy" as we like. The meat and vegetables and crust were dry. I will make again, but think I will double the soup and milk and give that a try. I thought my 5 year old grandaughter would like her own "pie", but was put off by the vegs and meat sticking to the crust and would not eat. She is not a picky eater

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

donnamosk

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Reviewed: Oct. 29, 2009

I have made this recipe twice and it's the BEST! I substituted chicken for the turkey, used fresh carrots, potatoes and green beans, added an extra can of cream of chicken soup and some poultry seasonings. My family LOVES it! THANKS!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Theresa S.

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Living In: Arroyo Grande, California, USA

Reviewed: Oct. 28, 2009

This is my #1 favorite turkey pot pie recipe and I've tried them all. The frozen mixed vegetables- thawed (as opposed to canned veggies - yuck) makes all the difference in the world. I like to throw in some onions and celery to the mix as well. This is a recipe that I don't worry if I have exactly 2 cups of turkey or veggies and it's equally good each time. Sometimes I make several to freeze and I reduce the milk to 1/3 cup.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

McGreg

Cooking Level: Intermediate

Reviewed: Oct. 24, 2009

I loved this! The crust was delicious and it was simple and easy for someone just starting out cooking. I added about 1/2 can more soup and a few more vegetables to fill out the pie, and it was great. If you have leftovers, heat the pie back up in the oven at the same temperature for 20-30 minutes and the crust will be crispy and delicious just like the first day.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Karin

Reviewed: Oct. 24, 2009

The pot pie was okay. For a healthier pie, I used filo dough for the top crust.The pie itself was another story, although it tasted good, it's not something I would boast to be the best. There are a lot of things that could have improved this pie, such as a creamier, thicker sauce, a little more flavor, and maybe something to make the crust a little less bland. Overall, it was exceptional, it doesn't go the whole mile, but it gets the job done.

Was this review helpful? [ YES ]
0 users found this review helpful