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Turkey and Pancetta Pot Pies Recipe

Turkey and Pancetta Pot Pies

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Average Rating:

Total Reviews: 31

Showing 21-30 of 31

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  • on November 23, 2011

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    I always assumed pot-pies were too hard to make so I never attempted them, but after watching this episode I realized I had been wrong. Also, using cooked (roasted turkey and pre-made pie dough removed the more labor intensive parts of this recipe. (Reading the previous reviews of how great the homemade pie-crust is, I will have to give that a try next time. Also, I followed the recipe exactly but my pot pies came out a little dry and I had to make a batch of gravy.. This dish was very well received :

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  • on November 21, 2011

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    I love homemade pot pies but being single I shy away from them. This was a great way for me to enjoy them with out all the guilt. (and have 3 more meals I agree with the other reviewers the crust is a must! It's so incredibly easy to make and well worth the effort. I found the cornmeal at the farmers market so I will be making this many more times. I also love potatoes in my pot pies but surprisingly didn't miss them in this one. You've got to try this recipe delish!

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  • on October 25, 2011

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    I've made this recipe several times over the past year and it is really good. The crust is tasty and light when made according to the directions and proportions Giada gives and is a major part of what sets this recipe apart from other pot pies. It might be easier to use pre-made crust, but then you lose half of what makes this a really great pot pie! The crust is super simple to make, so don't cheat yourself...try it!

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  • on January 14, 2011

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    THIS WAS AMAZING!!! I loved it! Made it Christmas day for just my hubby, son and I and we all gobbled it right up! You can't substitute store bought pie dough...the crust is the best part! I did add a few baby red potatoes cause I love potatoes in my pot pie. But did everything else just like the recipe said and it was great! Giada you never disappoint!

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  • on November 29, 2010

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    This was delicious! The crust was very soft and a little touchy to work with but it was very tasty so it was worth the effort. I made one large pie instead of the 6 individuals. This is a keeper!

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  • on November 28, 2010

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    Excellent recipe! I didn't have pancetta so I used bacon. (It would be good even without it. I added mushrooms and celery, substituted sweet potatoes for carrots, and added sage along with the thyme. I used olive oil instead of butter and skipped the cream because of a dairy allergy. Made it all in a casserole instead of single dishes, and used a dairy free crust. My husband and I are fighting over what's left. I will make this again and again.

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  • on November 27, 2010

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    I don’t care peas so I used celery and added them at the same time as the carrots to soften. Prepared pie crust is the way to go, just unroll it and cut with a bowl a little bigger than the ramekins. Will definitely make this one again, very tasty.

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  • on November 27, 2010

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    Very good recipe! The filling and crust were delicious! I made it exactly except for the pancetta. My family loved it and I definately will be making this regularly!

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  • on November 26, 2010

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    This recipe was great to have on hand with Thanksgiving leftovers. I took the easy way out and used prepared pie crust, but this was delicious.

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  • on November 22, 2010

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    This recipe sounds really good and perfect for leftovers. As for the crust I have a recipe from Melissa d'Arabian and it's sooooo yummy. I made it and OMG the crust was PERFECT and it didn't require any eggs; the recipe can be found here: http://www.foodnetwork.com/recipes/melissa-darabian/potato-bacon-torte-recipe/index.html
    I     can't make crust and this was the first time I made it right. It was so buttery and flaky. I think it would be perfect for this recipe.

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