Reviewed: Jan. 15, 2009

This recipe is perfect. I did the filling exactly as said. It's like your classic pot pie comfort food. I put dumplings on mine instead of the pie crust. So good!

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Mdegroat

Cooking Level: Intermediate

Home Town: Lafayette, New Jersey, USA

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Reviewed: Jan. 15, 2009

This potpie is excellent! The whole family devoured it in one sitting! Only changes were to the veggies - used frozen veggie mix, with the fresh onion, celery, and potato (only 1 potato!). It has great flavor without overpowering the turkey & veggies. It also tastes great w/ chicken. I do recommend sprinkling a little salt and pepper on the top crust for a nice touch!

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Sandi R.

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Reviewed: Jan. 14, 2009

I am giving this only 4 stars because I think the quantity of parsley is WAY over what it should be. I only added 2 T and it was more than adequate. I also switched out the veggies to 1 small can of whole corn and 1 regular can of peas for personal preference. Probably would only use 1/2 to 3/4 of a can of peas next time. Overall, excellent flavor, just watch it with the parsley.

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ilovetocookyummyfood

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Reviewed: Jan. 7, 2009

A little labour intensive for me, but SO worth it!! It tasted out of this world!! Even my kids had a second helping, that NEVER happens!!! I did reduce the parsley and oregano a bit, and pre-baked the bottom crust for about 5 minutes. But other than that, followed the recipe to a T. I can't wait to make it again!!

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MAMATINK

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Reviewed: Jan. 4, 2009

The whole family enjoyed this-used some left over parsley to season and found it really tasty.

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Sheryl

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Reviewed: Jan. 1, 2009

This was excellent and easy. It was a hit with the family. I used italian seasonings.

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GRIFFKAT

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Reviewed: Dec. 31, 2008

I never made a pot pie before because I thought it would be ALOT of work...frozen pie crust save me from that. This was the best thing I've ever made with leftover turkey. I can't wait to try it with chicken so I don't have to cook a whole a turkey!

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Tobycooks

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 30, 2008

This pot pie turned out fantastic despite just using a store bought crust. I cut back to one potato, one small sweet potato and a handful of brown mushrooms; I used fresh parsley and had some chicken stock handy so used that instead of water and boullion. Other then that I pretty much followed the recipe. Yum! Thanks for a great one!!

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Joseyrose55

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Dec. 28, 2008

All I can say is...excellent job! This is one of the best Pot Pie recipes...

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Kathi

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Reviewed: Dec. 26, 2008

Great! Added 1 C fzn peas, 1 nuked potato instead of 3, 1/2 tsp. oreg. 1/2 C broth and 1/2 C leftover gravy. Used crust recipe found on this site (2 C flr, 1 tsp. salt 1/2 c. crisco & 1/2 c. btr, 1/2 c. cold water). Be sure to chill EVERYTHING for crust. I froze enough for 2 of us to eat later. It came out wonderful.

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J. Aubrey

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Reviewed: Dec. 24, 2008

I love this recipe and make it for everyone, especially if I'm trying to show off my cooking skills. I sub turkey for chicken and sometimes I cheat and get the canned chicken. My favorite crust is Krogers. It seems to have a little bit better flavor and texture than Pillsbury.

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JINJERALE18

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Reviewed: Dec. 24, 2008

I baked the bottom crust first and used 1 bullion cube instead of 2 and chicken (had no turkey). It turned out fabulous!!!

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Lisa

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Reviewed: Dec. 21, 2008

I too changed a few things based on other recommendations. First I used morningstar chikin strips as turkey sub as I'm vegi. I did a homemade crust and PREBAKED for 7 min. I also let filling misture cool for at least 10-15 min. before filling crust. As far as broth, I used one 14 oz can and 2 oz of water (for conven.). The butter, flour, milk part: I increased butter/flour and also added 1 C of whole milk; I'd increase milk even more next time to have more of a gravy texture as cooked meal was solid. I skipped the pie top and replaced with Stouffers Turkey stove top where I'd added walnuts, onions, and celery. Don't use pie plate. I used a 13x9. It was perfect. Family of four will finish it tonight as somewhat of a side dish as we did consume more than half last night!

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vegilady

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Reviewed: Dec. 18, 2008

I used this recipe for my leftover Thanksgiving turkey and it was so great! The flavor and the consistency was just right. I used the recipe for the Best Pie Crust from this site and it turned out really well.

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ACOMB08

Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 14, 2008

Very tasty!

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COURTTURNER

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Reviewed: Dec. 14, 2008

This is great comfort food. I made the recipe as written, though I did prebake the crust as someone mentioned. Next time I think I'll increase the sauce ingredients as I prefer turkey pot pie with a little more gravy. Thanks for the recipe. This is a keeper!

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Steph

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

I hope you're sitting down... my husband AND kids went nuts over this. It's perfect as is. I saw a couple people complain that it's bland... I wonder if they are using a premade crust. NEVER, use a premade crust for anything. They're just terrible. It's very simple to make a good crust from scratch.

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HUNGRYVALGAL

Cooking Level: Intermediate

Living In: Monroe, Michigan, USA

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Reviewed: Dec. 13, 2008

I made this the other night, it was fantastic. I doubled the recipe and had left overs for soup the next day. Thank you so much for this recipe.

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Hanora1127

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Reviewed: Dec. 11, 2008

Wonderful taste!!! Will make again.

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THEA303

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Reviewed: Dec. 11, 2008

This pie, though very labor intensive, look beautiful when it came out of the oven. Unfortunately it didn't taste as good as it looked. The oregano was overwhelming and that was really the only thing we could taste. Won't make it again.

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COGRANDMA4

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