Reviewed: Nov. 18, 2009

i made a few substitutions to this recipe. i'm not sure if that affected the flavor because overall i felt this really was kind of bland. I used califlower in place of potatoes and a can of chicken broth in place of the water and bullion. i'm not a big salt person, but i added more than called for and i still felt it needed something. i will try this again, but will add more seasoning to it. i did prebake the bottom crust as someone else suggested. I recommend this.

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jessicalyn98

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

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Reviewed: Oct. 9, 2009

This was awesome! I used left over turkey breast that was cooked in the slow cooker the night before. I strained and saved the liquid from the crock pot and put in fridg overnight. I scraped the fat off the top and used the turkey drippings from the night before in place of the 2 C water and 2 Bouillon cubes.This was really a "feel good" meal.

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The Wife

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Reviewed: Sep. 16, 2009

Brilliant people are only lately srarting to enjoy the wonderful taste of Turkey meat on a regular basis,this is another great way to prepare it.

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jayyrn7

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Reviewed: Jul. 5, 2009

Instead of the water and buillon, I added a can of chicken broth and mushroom gravy. I also added peas and corn. This came out AMAZING! I've made it several times and have received rave reviews.

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Carrie

Cooking Level: Intermediate

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Reviewed: May 21, 2009

I don't have ten a inch pie pan, so I wound up getting two pies out of this recipe. I had to make some extra pie crust, but, hey, I got two pies for the price of one! I gave the extra pie to a neighbor. I added some oregano to my pie crust recipe, just to make it look pretty, and it did. I also used ground turkey. The only problem that I had with this recipe is that there really wasn't any sauce. Maybe that's because there's a bottom crust, and it would get soggy? I'm not sure. But, most pot pies that I've seen have sauce, usually a white, creamy sauce. Even the pot pie that's typically served around here (we have a lot of PA Dutch cooking in my area) has a thick, broth based sauce. I would a call it a Turkey Pie rather than a Turkey Pot Pie. Still, this was very good and had excellent flavor.

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: May 1, 2009

Best pot pie by far. Used Pillsbury Pie Crust from the store and brushed a beaten egg over the top crust, comes out just like homemade. I did double the turkey mixture...there is nothing better than gravy and turkey than more gravy and turkey!

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Big N Tasty

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Reviewed: Apr. 21, 2009

I used leftover chicken from a beer can grilled/smoked bird which was very flavorful, frozen mixed veggies, and added mushrooms. Pre-baked deep dish bottom crust and used rolled crust for the top. Very good.

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TWL

Cooking Level: Expert

Living In: Mount Solon, Virginia, USA

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Reviewed: Apr. 16, 2009

I was EXTREMELY unhappy with this recipe. Not because of the taste because although a little bland the filling tasted fine and would have probably gotten a 4 star rating on its own, however this made so much filling I didn't have enough pie crusts so I put it in the fridge for a day and a half and when I took it out to use it, it had a gross sour taste to it like it had gone bad. I wanted to make a bunch of pies and freeze them but instead ALL of it was wasted and I was so disappointed. I won't make it again if it goes bad that quickly.

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nee-gee

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Reviewed: Apr. 9, 2009

I liked this recipes because it wasn't to heavy it was just right.

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Delicia

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Mar. 29, 2009

SO GOOD! I've made this lots of times and everytime it taste great! My husband, his parents, and my parents love it. I do leave out the oregano now though. I don't really like the taste it leaves in this dish. Thanks for the recipe!!

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Nicole524

Home Town: Puyallup, Washington, USA

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Reviewed: Mar. 25, 2009

The best I've ever tasted. I used chicken instead and only 1 pie crust on top. Definitely a keeper.

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Christine

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Reviewed: Mar. 14, 2009

I made this with a butter pie crust recipe. I was so close to using cream of mushroom but DO NOT do this! Instead of milk I used 1/3 cu. of half & half - it turned out awesome. I didn't have potatoes or celery either... I just added one sweet onion, corn, peas and carrots and seasoned with celery seed. Great basic recipe! I will definitely make this again next winter :-)

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Gen

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2009

Delicious and adaptable to whatever veges you have on hand.

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Catherine VW

Cooking Level: Expert

Living In: Pine Bluff, Arkansas, USA

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Reviewed: Feb. 18, 2009

Best I have had!

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MrRikk

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Reviewed: Feb. 14, 2009

Good stuff. I used chicken broth instead of the water with chicken bouillon.

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lisaxmarie19

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

This is a tasty way to get rid of leftover turkey.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Jan. 24, 2009

This was good. A little bland, but hearty.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Jan. 23, 2009

My husband & 14 year old son go crazy for t his recipe! I'm lucky to get a full serving! Have made this a few times. I freeze leftover turkey, 2 cups per bag, just for this recipe. We do like a little more saue so I add either some turkey gravy or a bit of cream of chicken soup & a touch of poultry seasoning. Pre-baking the bottom crust for 5 minutes or so is also something I recommend. Ultimate comfort food.

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CMUCKEY

Cooking Level: Expert

Home Town: Spencer, Iowa, USA

Living In: Henderson, Nevada, USA

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Reviewed: Jan. 20, 2009

This is a great recipe for Thanksgiving left overs! I used two ready-made crusts and it turned out beautifully!

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LuvnMitch

Cooking Level: Expert

Home Town: Rison, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jan. 18, 2009

Bottom line up front: This was very, VERY good. I will definitely make this again, even though it does take some time and effort to put together. I followed some of the advice I found in other reviews: I doubled the flour, butter and milk to avoid dryness; I decreased the amount of oregano by about half and added about half a teaspoon each of rosemary, sage and thyme (all dried); I added frozen peas (peas are a MUST in a pot pie, if you ask me); I decreased the potatoes by about half; and I used a puff pastry top crust and no bottom crust because I don't generally like a bottom crust anyway. Having never worked with puff pastry before, I had to ask around to find out how much to thaw from the frozen package. It turns out that one "standard" size sheet of puff pastry will pretty much cover a 13X9 casserole dish, with just a little bit of rolling or creative cutting/stretching. I placed the pastry directly on the topping with no pre-baking, and I baked it for about 30 minutes at 400. I did make one mistake with the puff pastry: I tried to get fancy with cut-out shapes instead of just cutting some slits in the sheet. I used a rolling cookie cutter and then placed the shapes on top of the filling, thinking it would look pretty when it was done. I didn't realize that the cookie cutter I used was way too detailed and we wouldn't be able to tell what the shapes were supposed to be by the time it was cooked! Tasted GREAT, but next time I'll do a lattice!

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