Reviewed: Dec. 3, 2007

This is a delicious option for left over turkey! My husband and I have never made a pot pie. We followed the recipe exact except we added 2 small cans of button mushrooms (drained). We also made our own crust from a recipe on this site but next time we'll use store bought. (The crust was bland.) Great recipe!

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MARCIPHEE

Cooking Level: Beginning

Home Town: Muskegon, Michigan, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 2, 2007

I liked it so much I made this twice in a week. I did not put it in a pie crust because there was too much to fit in it, I put it in a 9X9 baking dish and put pre-made pie crust on top. It took around 25 minutes to bake. The kids loved it.

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ronboyle

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Reviewed: Dec. 2, 2007

Awsome way to use leftover turkey. I added some diced potato, but otherwise followed recipe exactly. Thanks for sharing.

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crmchz

Cooking Level: Expert

Home Town: Raytown, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 30, 2007

This reciped was awesome. I had tons of leftover turkey and this worked great. I actually made it twice in one week because my husband loved it so much. I made simple changes to adjust for what i had in the pantry. I prefer pot pies without potatoes so i omitted that. i also had no bouillon, so i used 1 can of chicken broth and omitted the water. it was the best pot pie we have ever tried!!

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lisa demayo

Cooking Level: Intermediate

Home Town: La Mirada, California, USA

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Reviewed: Nov. 29, 2007

I pretty much followed the recipe as printed. I made (3) individual pot pies in the white "grab-it" bowls. I used store-bought crust for the bottom, and puff pastry for the top. I made the filling with onion, celery, carrots, 1 potato and frozen peas (amounts are negotiable). I added sage and a little bit (a few tablespoons) of leftover dressing for added flavor. Before adding the chicken stock/boullion, I made a roux with flour so that it blended well. I added milk/flour mixture (well blended) until I liked the consistency. I baked it according to the original recipe. It was delicious ... Definitely a keeper!! Next time I'll try chicken!! Thank you!

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CYBERJLO

Cooking Level: Expert

Home Town: Oceanside, California, USA

Living In: Vista, California, USA

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Reviewed: Nov. 29, 2007

This was the first pot pie I've ever made and was a GREAT way to use up leftover turkey from Thanksgiving. I only had a 9" pie pan and used only one medium sized potato. I also didn't have celery but added some frozen peas instead. With these changes, it turned out PERFECT. I will definitely be using this recipe after Thanksgiving again.

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melodee

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2007

This recipe is great! I am throwing away my old recipe that calls for canned soup and I think everyone else should too! All the ingredients are fresh and most everyone should have them on hand. I didn't change a thing except a little more turkey and a little less potato. I can't wait to make this again!

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 27, 2007

This was the first pot pie I've ever made and it turned out really well. I increased the milk and flour in the turkey gravy by 50% and could have done more. This was a perfect Sunday dinner with Thanksgiving leftovers.

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JLMURDO

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Reviewed: Nov. 26, 2007

This pot pie was so good! I was so pleased with how it turned out!

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Nichole

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Nov. 26, 2007

I'm not a big pot pie fan, but this was pretty good. I would double the amount of turkey and add some poultry seasoning if I made it again.

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KristinAnn

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Reviewed: Nov. 26, 2007

I made this for the first time in my life, and I must say I was very proud at the dinner table! My family kept on with the compliments! I even made the crust from scratch! I didn't have celery on hand so I threw in fresh broccoli, and also a few cloves of fresh garlic. Delicious!

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JenJen

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

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Reviewed: Nov. 26, 2007

i made this obviously with turkey day leftovers..i however made a few modifications along the way.i added leftover gravy and 1 cup of water,instead of the two cups.and i also added fresh green beans and corn.and i put in a 13x9 pan and heated the bottom pie shell as others suggested for 8 minutes.otherwise i made it as written.this was scrumptious! it is keeper in my kitchen! thank you again.

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MRS.D

Cooking Level: Intermediate

Home Town: Altoona, Pennsylvania, USA

Living In: York, Pennsylvania, USA

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Reviewed: Nov. 26, 2007

I made this recipe last night for my family and a few friends and we loved it. there wasn't any leftovers which is rare in my house I usually make way to much.

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MPWIFE

Home Town: Enterprise, Alabama, USA

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Reviewed: Nov. 25, 2007

This recipe was delicious! Our family really enjoyed it. I did substitute the top crust with a cornbread topping and it was very tasty! I can't wait to make it again with Chicken. Thanks Linda! Happy Holidays!

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Joyce

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Reviewed: Nov. 25, 2007

Nice pot pie. It was a great way to use up left over turkey.

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dancingdiva

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Reviewed: Nov. 25, 2007

We just had this for dinner tonight, definitely a keeper! This recipe is easily adaptable for your family's tastes. I doubled it to make two pies (I have teenage boys :) ) and I added peas, green beans and mushrooms and chopped garlic. I substituted the water and bouillon for turkey stock I had made from my leftover turkey carcass. Instead of doubling the butter and milk I added a can of cream of chicken soup. I think it could have used more gravy, but my guys liked it as it was. Thank you Linda for such a yummy and hearty recipe!

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KIMIKOMI

Cooking Level: Expert

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Reviewed: Nov. 24, 2007

This pot pie is exceptional! I added cubed acorn squash to the celery/onion/carrot mixture, used store bought pie crust for the bottom and puff pastry for the top----those were the only deviations from the recipe I made. It was the perfect pot pie consistency for my family's taste. The seasonings were right on. Also, simple to make, not as "throw in the pan easy" as the other recipes I've made that use canned ingredients, but the homemade taste can not be beat. Thank you for the great recipe. I don't think I'll be saving Turkey Pot Pie for just the weekend after Thanksgiving anymore--we'll make this all during the fall and winter.

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MIRONIDY

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2007

I just made this pot pie today, and I am definitely saving this recipe! In fact, I already froze all of my turkey in packages of 2 cups. First off, I made my own pastry crust using a basic 2 C with 2/3 C shortening, and 6T water and salt. For those reviews which used store bought crust, the homemade will add much more flavor. It's a lot easier than some people think. I increased the chicken to 2 C and used 1/2 of a bag of mixed veggies instead of fresh carrots and celery. And I only added one potato because the bag of potatoes I recently bought are really large. After reading reviews about blandness and dryness, I increased the butter, flour, and milk by 50% for extra gravy. Next time I will double it because I like more gravy. I also added fresh thyme for additional flavor. It was delicious! If it had more gravy, it would have been 5 stars. I will modify the next time for sure, then it will be perfect.

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CATHOLIC75

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Reviewed: Nov. 12, 2007

Great flavor, but I was expecting it to have more gravy. This is more of a thick pot pie.

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MADISONLIBERTY

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Reviewed: Nov. 10, 2007

This was the first pot pie I've ever made and it was so delicious! I used chicken instead of turkey and store bought crusts. I also used dried basil b/c I didn't have any dried parsley. It was easy to make also! This is a keeper!

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jlcook

Cooking Level: Intermediate

Living In: North East, Pennsylvania, USA

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