I have a turkey pot pie recipe that I love, but it takes a little more effort than this recipe. So decided to try this and, I have to say, it's almost as good! I used Pillsbury pie crusts and had no problem with the bottom crust - can't figure out how you could prebake the bottom and still crimp the edges together anyway. I used a bag of frozen stew vegetables (carrots, potatoes, celery and pearl onions) and cut them up smaller after they thawed. I also sauteed some zucchini, minced garlic and mushrooms for added flavor, then added the frozen veggies, some cream of mushroom soup, the milk, thyme and black pepper and heated it all through. As an afterthought I added some chopped fresh spinach and let it wilt. I used a deep dish pie pan, so having more veggies was a good thing. I think my husband went back for a third helping on this one, so I would say it was a success in my house!
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I have a turkey pot pie recipe that I love, but it takes a little more effort than this...