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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 21-27 of 27

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  • on April 15, 2007

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    Very rich sauce and amazingly flavorful and delicate crust. Make 2 and freeze one for later. Somewhat labor-intensive, but well worth it.

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  • on November 28, 2006

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    I made the recipe using leftover Thanksgiving turkey. From there the recipe was very easy, not time consuming and the result was beautiful to look at!
    The flavors were all so good together! It is now a new family favorite. Look forward to using with chicken too.

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  • on June 28, 2006

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    Take the time to do it right!

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  • on March 16, 2006

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    This is the perfect post-holiday leftovers dish. The crust is mind-blowing!

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  • on March 02, 2006

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    This is sooooooooo good. The sage crust really makes it. I have to say I didn't use the heavy cream but used non fat milk instead it was still fantastic.

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  • on January 24, 2006

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    Unbelievably good, even with several key changes. Cut recipe in half (to serve 2, used already-roasted leftover turkey, substituted green beans and butternut squash for peas and turnips, tossed in some cubed, peeled potatoes, boiled up the veggies in half chix stock/half beef stock (didn't have enough chix stock, and to save time used puff pastry crust instead of homemade. Didn't even have fresh sage (used dry. Make the filling ahead of time, stick it in the fridge and when you want to eat, just bake, covered in foil, at 375 for about 30-40 minutes before you pull it out to put the puff pastry on for another 20-25 minutes. Bubbling with flavor!

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  • on August 08, 2004

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    This is the first pot pie I have ever made and it is by far the best one I have tasted (and I try them EVERY chance I get at any restaurant that makes them. It is slightly complex and my kitchen was a disaster area when I was done, but it was totally worth it!

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