Reviewed: Dec. 31, 2010

Very good and easy recipe. I modified slightly...added some potatoes (boiled before adding) and added paprika, poultry seasoning, and parsley (1 tsp each) to the sauce. It was a great way to finish off leftover turkey from the holidays.

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Reviewer:

Scaredith

Cooking Level: Expert

Home Town: Farmington, Michigan, USA

Living In: Kalamazoo, Michigan, USA

Reviewed: Dec. 30, 2010

I picked this recipe because I wanted to use the leftover turkey but didn't want to have to go out and buy a lot of additional ingredients. This was perfect. I added a little more turkey and vegetable to make the pie a little more filling. I also brushed the top of the pie with a beaten egg to give it a rich golden color.

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Reviewer:

mgomes1958

Cooking Level: Expert

Home Town: East Providence, Rhode Island, USA

Living In: Coventry, Rhode Island, USA

Reviewed: Dec. 21, 2010

Great recipe to use up your leftover Thanksgiving turkey.

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Reviewer:

KALBERRY

Reviewed: Dec. 12, 2010

Just as others suggested, I added more turkey (about 1-3/4 total) and some spices. It turned out excellent! I'm not big on pot pies, but this was delicious....and so easy to make. I will definitely make it again and again.

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Reviewer:

TPH

Cooking Level: Expert

Reviewed: Dec. 8, 2010

Delicious! I added the rest of our leftover gravy from thanksgiving (about a cup) and probably used more like 2 or 2.5 cups of Turkey. So simple and so yummy! I used a 15 oz can of veggies, drained. I even froze the rest of my leftover Turkey so I can make this again in a few months :)

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Reviewer:

Courtney

Reviewed: Dec. 1, 2010

I had always wanted to make a home made turkey pot pie !! Now I have. Very pleased with the results. I loved the simplicity of the recipe. Might try a different cream soup next time. Will make again often with turkey leftovers or chicken !!

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Reviewer:

Ralph Fimbres, Jr.

Cooking Level: Expert

Home Town: Vallejo, California, USA

Living In: Ukiah, California, USA

Reviewed: Nov. 29, 2010

Excellent way to use up that left over turkey! I did make modifications. I used 2 cups of turkey, 1 can Cream of Chicken & Mushroom soup in lieu of mushroom soup and added 1/4 tsp of thyme and 1/4 tsp of black pepper. Kept milk the same. Baked @ 375 degrees, on lower rack, for 50-60 minutes or until crust is golden brown. Great taste and very creamy. Will def make this again.

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Reviewer:

Melissa

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

Reviewed: Nov. 26, 2010

Really easy and delicious! I actually put my pie crust in a cassarole dish so it was a "deep dish" pot pie. I put mashed potatoes on the botom and put the mixture on top of that. Then I did a lattice top so I could ensure it wouldn't come out doughy... DELICOUS!

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Reviewer:

IamKeebler

Cooking Level: Intermediate

Home Town: Waunakee, Wisconsin, USA

Reviewed: Nov. 15, 2010

WOW!!!!!! Store-bought pie crust. Cream of potato, 1/3 cup milk, can of diced potaoes, can of veg-all. Salt and pepper and garlic powder. 2 cups of turkey. Served with cranberry sauce. They were licking the pie plate!! Thank you for this most wonderful recipe!!

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Reviewer:

LaurieB1963

Cooking Level: Intermediate

Living In: Sutton, Massachusetts, USA

Reviewed: Nov. 5, 2010

Very good! Since I saw folks using whatever soup they liked, I decided to use some leftover homemade clam chowder. It's so much like potato soup anyway, and it turned out to be a great choice! I added no milk and used some cornstarch diluted in chicken broth to thicken up the soup/filling. Delicious! Although I prefer not to use canned soups, sometimes it's just easier, so next time I want pot pie and don't have homemade soup, I'll just grab a can of potato soup. Yum. Thanks for the recipe!

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