Reviewed: Dec. 9, 2008

Truly enjoyed this recipe

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jenniferlisecki

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Reviewed: Dec. 9, 2008

My family loved this! The fact that a vegetarian can cook a meal this good (since I cant taste it) just proves this is a fool proof recipe. I made the following changes: 1. Added a heaping teaspoon of fresh garlic to cooking vegetables 2. Added a tablespoon of "better than bouillon" to turkey mixture prior to adding it to the veggies 3. Doubled the milk and used a can of chicken stock and did not add any water 4. I only added half the oregano 5. Added about 1/2 cup of peas 6. Only used 2 potatoes 7. My family does not like onions so I only used half a small onion and really diced it small before I sauteed it 8. I added about 1/2 tablespoon of Chicken Seasoning. 9. I used an 8x8 glass pyrex dish. 10. I cooked the bottom pie crust (the store brand pie crust in the frig section of the store) for 11 mins at 350 before filling it. Phew-that was a lot, but this recipe is worth the effort!

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JBWalker

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2008

Excellent recipe...the sauce was yummy and flavorful. Since I did not have potatoes or carrots, I switch it with dried hash brown potatoes and mixed frozen veggies. It worked out great. Thanks will definitely make again and again

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Rustymom

Cooking Level: Intermediate

Living In: Rowlett, Texas, USA

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Reviewed: Dec. 5, 2008

Good use for leftovers after Thanksgiving. I added mushrooms to it, but other than that I followed the recipe and thought it turned out well.

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Larry & Ellie A.

Cooking Level: Intermediate

Living In: Bozeman, Montana, USA

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Reviewed: Dec. 5, 2008

very yummy, i think i cooked too much of the liquid out when waiting for the veggies o soften up so there wasnt much gravy in the finished product, but it was very yummy anyways

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Angela

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Reviewed: Dec. 5, 2008

This is wonderful. The second time I make it, the only thing I changed was to reduce the parsley to one tablespoon. Three just make it look weird.

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Cookie D'oh

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 4, 2008

This was good. I used the idea of topping with biscuits instead of using pie crust.

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Dec. 3, 2008

This recipe is awesome! Everyone truly loved it and was a great way to use the leftover turkey. I did some changes such as 1 cup of water and 1 cup of chicken broth. I think i will use 2 cups of broth and no water next time. I also add some extra spices such as Lawrey's seasoning salt. I also use a 9' deep dish crust for the bottom and a Pillsbury roll outcrust for the top. I baked the bottom crust for abt 8-10 mins before adding the ingredients. It was a great recipe !

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Sygne

Cooking Level: Expert

Living In: Fresno, California, USA

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Reviewed: Dec. 3, 2008

This was excellent prepared as is. I only added a can of sliced mushrooms, since we like them. The quantity of filling for a deep dish pie plate was perfect. It was definitely plenty of "gravy" without being so much that it bubbled out while baking. Definite keeper!

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Gr8typist

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 3, 2008

Really nice taste for a relatively quick and easy weeknight meal. After reading previous reviews I did make some slight changes. 1. I doubled the ingredients for the sauce (the butter flour, and milk), and it was the perfect consistency. 2. I used evaporated milk instead, mostly because I had it on hand and wanted to use it up. Worked great! 3. I baked in a 9x13 pan with just one layer of pie crust over the top. So much easier (and healthier) than using two layers of dough. It needed about an extra 10 minutes of bake time. I left all the essentials the same as the recipe, as you can see, and I was very pleased with the result. It's definitely the best pot pie I've ever cooked, and I really appreciated that it didn't use any cream of whatever soup!

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VesHeill

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

My whole family LOVED this! I used up the rest of the Thanksgiving turkey and no one was the wiser. I substituted the 2 c water+ bouillon for 1 can of chicken broth and I added some granulated garlic as well. It was delicious! For the crust, I used the Walmart generic brand of refrigerated double pie crust...it was easy and it came out beautifully. Thanks for an awesome recipe that I will make again and again!

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Partyof5

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Dec. 2, 2008

This is absolutly the best pot pie recipe I have ever tasted. I cannot think of a single thing that I would change or modify. Delicious! If I could give it 10 stars I would.

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Tookie1132

Home Town: Houston, Texas, USA

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Reviewed: Dec. 2, 2008

This was very good. I did a few things different because my cooked turkey was a little frozen and I cannot use boullion. I boiled a wing and thigh with celery,carrots,a bay leaf, parsley and a little salt. I was making some stock while cooking the turkey a little more. I then followed the steps to the letter but used the stock I made and a little gravy to thicken it a bit. This also saves time cooking seperate carrots and celery that you will use. Less dishes too. This was very good. I also made the dough for the crust the night before. I rolled it only when I was ready with the turkey. Very good.

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CLAUDIANPER

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Reviewed: Dec. 2, 2008

Totally yummy!

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RCANDLAND

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Reviewed: Dec. 1, 2008

Made four days after Thanksgiving to use up all that leftover turkey. Probably the best pot pie I've ever had - I'm not a big pot pie person. Will keep for next year. Thanks for sharing!

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TIFFANY LENNING

Cooking Level: Expert

Home Town: Pace, Florida, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Dec. 1, 2008

I cooked this just as it was written, and it is my favorite leftover turkey recipe!

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KRAYEZ

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Reviewed: Nov. 30, 2008

First time making a pot pie and it turned out great. I made some changes, added some left over cream of mushroom soup, and cream of onion soup, however didn't add the milk, it would of been much better with more liquids. Also added some left over parboiled potatoes,carrots and celery.

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Yesenia

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Reviewed: Nov. 30, 2008

WOW!! What a great meal we had!! I just made this for my family, all of us LOVED it!! I cooked it just like the recipe called for. I am having many great ideas for this thank you for summiting it.

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rhaider

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Reviewed: Nov. 30, 2008

I used the leftover turkey from Thanksgiving 2008. Added soy sauce, chicken concentrate (to make broth), used green peppers instead of celery, added salt & pepper, dash cumin and oregano and it was a total hit! Everybody loved it.

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MariaR

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

This was SO good! I did everything as is except I used 2 cups of chicken broth and doubles the milk for a creamier texture. I also added some home cooked gravy on top of the filling before covering the crust top and putting it in the oven! My dad and brother (who are both very picky and critical) thought it was very good!

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Stephanie

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