Turkey Pot Pie with Sage Crust

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Simply wonderful!! Love love love it!!

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Such a great recipe. There is so much depth of flavor to the filling, I also had never used turnips and my husband and I thought they were fabulous!

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Not only did this make the house smell like Thanksgiving, but it had a warm, comfortable, yummy taste! We loved it! A word to the wise ... don't rush the reducing. It's worth the wait. We will definitely make this again. Thanks, Bobby!

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Delicious recipe with a wonderful crust. Quite rich though! I used turkey stock made from the carcass of a roasted turkey which had been brined, and leftover breast meat from the same bird. When making the crust I first used the Crisco and half of the butter, processing as directed, then add the remaining cold butter which had been cut into pieces, processing just until the butter pieces were the size of small peas. This method improves the texture of the crust.

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I have made this recipe for about three years and decided to finally write a review.
This has become a family favorite. I make it with 4 chicken breasts or left over turkey. The crust has such a unique flavor and the fresh herbs make all the difference in the world. My family use to tease me about my Food Network recipes. This is one of the recipes that has changed the tone of the question to one of anticipation rather than criticism.

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YUM! I made a few changes based on what I had in the house and my laziness. Instead of fresh turkey I used Thanksgiving leftover turkey. Instead of turnips I used potatoes. Instead of leeks I used some chopped scallions and I used dried spices instead of fresh. I put it in small individual servings. It was fabulous! My husband ate two of them (half of it.

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This recipe tastes great! I used potatos instead of turnip. When I do this recipe again I will do the crust first and allow it to cool first while working on the filling.

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Another 5-star review. Since there would only be two of us for Thanksgiving this year, I decided I would make this. When I got to the store on Thanksgiving day, they were all out of turkey breast, so I opted for chicken thighs. Additionally, I used the personal sized pie dishes. The recipe made 6 individual pies. I was a little worried that the crust would turn to mush as other reviewers experienced, but it was flaky and just perfect, perhaps the small size helped. In addition I always use a big Ziplock to mix my dough, so I didn't use the food processor. Aside from this I followed the recipe to a T. This recipe is a keeper, I'll do it again next year, if not sooner!

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Only used the crust recipe for another type of poultry pie, best crust ever.

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The sage and thyme added with the white wine really popped the flavors. This was the best pot pie that I've ever had. I used what I had in the pantry so I substituted the turnip and shallots with vidalia onion. I even used a frozen pie crust which made it a 15 minute meal.
Bobby Flay is a true Iron Chef. Way to go!