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Turkey Pot Pie with Sage Crust Recipe

Turkey Pot Pie with Sage Crust

Show: Hot Off the Grill with Bobby Flay

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 11-20 of 27

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  • on March 09, 2010

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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!

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  • on February 11, 2010

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    This was an amazing recipe. I used potatoes for turnips. The best pot pie I have ever had!! Neighbors tried it and loved it too!

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  • on December 29, 2009

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    I've been making this post-Thanksgiving since 2001. So flavorful and satisfying every single time.

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  • on December 04, 2009

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    recipe is great! not sure how using your own pie crust recipe will help you roll it out thinner next time. if you had trouble with the crust being "so heavy" maybe you ought to have rolled it out a little thinner huh? the flavors are off the hook. also do not feel obligated to follow this recipe verbatim. i subbed potatoes for turnips and added a little celery as well. this is a great recipe from a great chef!

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  • on December 03, 2009

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    We've made this recipe for the past couple of years after Thanksgiving. The crust is so flavorful and flakey! Definitely the best way to eat leftovers.

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  • on December 01, 2009

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    WOW - this is my first time trying out a pot pie recipe and I am glad I tried this one!!! Bobby Flay - your recipe rocks the world of pot pies, that's for sure!!! I made this with leftover turkey form Thanksgiving and it tasted soooo good. What's even better i that instead of potatoes there are turnips!!! I will make this again - it's a good comfort food dish and itnfeeds many!

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  • on October 26, 2009

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    The flavor of the turkey was fabulous and the consistency of the gravy was perfect. The crust was terrible. As one other cook noted, the crust was so heavy it sank into the gravy and did not cook. We ended up throwing it out. We will use the dumbling recipe we have for chicken pot pie. however, don't give up as the flavor fo the turkey pot pie is worth the effort.

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  • on November 30, 2008

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    I made this recipe using left over thanksgiving turkey that had been roasted with sage, rosemary and thyme. It is possible therefore that skipping the first step of cooking the herbs in the broth to cook the turkey is why my pie lacked a certain depth of flavor. The rest of the recipe was great though...the crust worked well, the consistency of the filling was perfect. The way mine turned out flavor-wise was just okay (the local upscale grocery- Dorthy Lane Market- makes a better pie in-house, but considering the cost of all the ingredients compared to just buying finished product from said upscale grocery, I don't need to make this again.

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  • on November 28, 2008

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    Will definitely make again. Worth the time.

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  • on November 05, 2008

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    I read about 20 recipes for Turkey Pot Pie, and decided to try this one since it embraced fresh ingredients instead of cans of Campbell's soup. The flavours are amazing, and I was sneaking bites the entire time I was adding cooked ingredients to the casserole dish. I read, and re-read the recipe, and in the end think I should have added more flour to the dough, because I rolled it out and in baking the pie, it just sunk into the dish and the gravy baked on top of it, turning it to mush. If you like the consistency of tamales, you'd be set, but I was disappointed after looking forward to it for over 2 hours, and knowing how delicious the individual elements were. I think next time I'll just put all the herbs in the base and use my mom's pie crust recipe.

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