Reviewed: Dec. 29, 2007

THIS WAS AN EASY RECIPE FOR LEFTOVER HOLIDAY TURKEY. I USE CREAM OF POTATO AND ADDED 1 CUP OF CHEDDAR FOR A CHEESER TASTE!!!! I ALSO BRUSHED THE TOP OF THE CRUST WITH EGG FOR A GOOD GOLDEN BROWN LOOK:)

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newideasformom

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2007

This recipe tasted great! I ended up putting it all into one pie dish, and I added a bit of fresh thyme. Wonderful!

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Reviewed: Nov. 29, 2007

This turkey pot pie turned out tasting good! But, I a few adjustments to it...to make it more filling and tasty. 1) I added some seasoned cubed hashbrowns (fozen type, which I cooked ahead of time and then added it). 2) I added fz peas/corn (not mixed veggies; think its too much)to it. These additions,I think...added more heartness to the pie. The pie filling, seemed like it was missing some stuff. Okay, maybe, I just personally prefer MY meat pies to have potatoes and some simple veggies. This is a great recipe, if you and/ or those you know, want to make a meat pot pie that is easy, but is moist, hearty, with a good, home-made-like taste to it.

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Angela

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2007

This was sooo good. I used all my left over vegetables in the pot pie. I will be making this one again. Thanks!

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Anita

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 25, 2007

very good and easy to make. I use a flaky crust too. that was awesome. My husband liked the pot pie. It was nice and warm after putting up Christmas lights in 34 degree weather.

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Wanda

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Reviewed: Nov. 25, 2007

Yum! How easy and tasty! The only thing I did was add a little more turkey because I had lots, and it was perfect. Everyone loved it! Thanks for such a great recipe!

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SHELLIBEAN

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Reviewed: Nov. 25, 2007

Excellent recipe. Easy to make, plus it was even pretty good heated back up!

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Kimmy

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Reviewed: Nov. 25, 2007

Delicious, I did tweak this a bit. Used one can each of cream of celery, mushroom, and chicken soup, 1 cup milk, 6 white buttom mushrooms slices, 1/4 of a large onion minced, frozen vegetable variatey of green beens, carrots, corn, and english peas. Added white pepper and parsly and butter pats on top. put in a large casserole dish and covered the top with phyllo dough, no bottom crust ,,,Scrumptios.

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KEIFFER007

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: May 1, 2007

Very easy, very yummy recipe. Comfort food at its best. I used more than a cup of chopped turkey (probably closer to 2 cups). I also added some fresh parsley (chopped) and some shredded mozzerella cheese, just because I had them on hand and wanted to use them up. I also put a little salt and pepper in the filling mixture. It took a little longer to cook due to having a larger amount of the filling. The results were delicious. I will definitely be making this pot pie often. I think next time I will try it with chopped chicken. Thanks for the great and easy recipe Candy.

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Dog Lovin' Mama

Cooking Level: Expert

Home Town: Tokyo, Tokyo, Japan

Living In: Dalton, Ohio, USA

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Reviewed: Mar. 2, 2007

Yummy. I've made pot pies before but they always seemed to be too juicy. I used deep dish pie crusts, but I don't know if it mattered. I like crust. I added an onion (because I love onion), some garlic and used Veg-All. I thought about adding two cans because I love that vegetable flavor - glad I didn't. At the request of my son I added a little shredded cheese. Good but would have been fine without it. This would work well with canned chicken, or even leftover roast. I liked the leftovers. My husband didn't.

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Jennifer

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

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Reviewed: Feb. 6, 2007

Turned out very good. I used cream of potato soup and put a handful of grated cheddar cheese in along with the milk, frozen veggies, and chopped turkey. Next time I would put more turkey in, I don't think 1 cup is enough.

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Jennifer

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Reviewed: Jan. 3, 2007

Comfort food! I add a little more mushroom, some dill and a little onion. Very good.

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grr8

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2006

I made this recipe in a double-batch. The first batch I made a traditional pie and the second batch I made individual pies using puff pastry and they were both really tasty. The only thing I did differently was use half and half instead of milk to make it really creamy and I sauteed some onions in butter and added it to the mix. Overall, a very good recipe.

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Penny

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Reviewed: Dec. 27, 2006

This was excellent, however I made a few changes. I used cream of potato soup instead of mushroom. I used thawed frozen vegetables. I also cut up some fresh mushrooms and onions and sauted them along with the thawed vegetables in salt, pepper and garlic. I then added them to the liquid mixture and placed in pie shell.

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Deborah P.

Cooking Level: Intermediate

Home Town: Quincy, Massachusetts, USA

Living In: Venice, California, USA

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Reviewed: Dec. 27, 2006

I cannot believe how easy and delicious this recipe was - everyone in the family loved it. Thanks for a great keeper!

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flylassy

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Reviewed: Dec. 1, 2006

This was soooo good and so easy! I added potatoes and used frozen veggies. This is my new Thanksgiving leftover meal.

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MCCOMBSS

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Reviewed: Nov. 27, 2006

Made it tonight, very easy, I added potatoes and carrots as suggested and it turned out great. My husband loved it also and said it was the best pot pie. Great recipe, thanks for sharing.

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