Reviewed: Nov. 28, 2009

YUM! I've made this dozens of times now and it is one of my husband's favorites! I don't use as much of the parsley and oregano and usually substitute the bullion and water w/chicken broth. I also add turnip and peas and bake it in a small roasting pan and add refrigerated biscuits the last 20 mins.

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LeanneinPooler

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Reviewed: Nov. 28, 2009

Loved this recipe! I did make a few changes. I used about 1/2 cup of turkey drippings (minus the fat) that I had saved from the turkey and didn't use in my gravy, and then made up the remaining 1 1/2 coup with chicken soup base instead of bouillon. When it called for the butter, milk, flour and turkey, I mixed the turkey in with leftover turkey gravy instead and then added a little bit of cornstarch to help with the thickening. I think the turkey gravy helped with the issue of blandness that some people complained about. I wanted a real use of my leftovers and this allowed me to use more. Anyone with leftover mashed potatoes could use those to help with thickening as well. All and all a yummy way to use up leftovers!

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Paula

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Reviewed: Nov. 28, 2009

Outstanding! This will become an annual tradition!

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Ann262

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Reviewed: Nov. 28, 2009

Delicious way to use leftover Thanksgiving turkey! Instead of running to the store for the ingredients I didn't have (carrots & celery), I substituted frozen peas. I also used chicken stock instead of bouillon and sprinkled in a half packet of brown gravy mix. For the pastry, I used NEVER FAIL PIE CRUST II by Mary Roahrig and halved the recipe for this pie. Hubby said it was the best meal I have made and my 1yr old ! As this was my first attempt making a pot pie and pie crust from scratch, I thought it was simple to make and full of flavor. I will be making this again!

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raross

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Reviewed: Nov. 27, 2009

so yummy I added dried basil and used real broth instead of what the recipe called for the family loved it!! WILL MAKE soon

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retro.mama

Cooking Level: Intermediate

Home Town: Los Molinos, California, USA

Living In: Eureka, California, USA

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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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