Turkey Pot Pie I
This was fantastic. I read a lot of the reviews and incorporated those changes into it. I used the Pillsbury pie crust from the dairy section and baked the bottom crust 6 minutes, plus cooled the filling, before adding filling to crust. I didn't have any trouble with the crust this way, it was light and flaky.
Other mods from the suggestions in other reviews: I exchanged milk for cream and doubled to 1 cup, used chicken stock instead of bullion, increased turkey to 2.5 cups and flour to 4 tbsp, measured potatoes to 1.5 cups, and added 2 cloves garlic, 1/2 tsp sage, and 1/2 cup mushrooms. With all of the adds I ended up with enough filling for 2 pies, so I made one with a bottom crust and one without.
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Dec. 15, 2014