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Gobbler Cobbler Pie Recipe

Gobbler Cobbler Pie

Recipe courtesy Mike Gilmore

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (35)

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Average Rating:

Total Reviews: 35

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  • on May 06, 2012

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    Love Love Love this dish -- we use with roasted and cut up chicken .. and so does hubby and he's very picky!

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  • on October 10, 2010

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    I do love PD but not so much this recipe. I didn't care for the mayo as some others said. I also thought you could half the filling. You didn't really get to enjoy the crust. All in all so so and I probably wouldn't make again without changing the recipe. Lots of great reviews so maybe just our taste. Thanks A&A Deppen

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  • on September 18, 2010

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    This was really good, husband loved it too! I used chicken instead of turkey and i swapped the mayo for a can of cream of chicken soup.(I didn't like the idea of hot mayo. I omitted the water chestnut since I dont care for them too much and added a can of whole kernel corn for a little crunch. The crust with the cheese under it tasted awesome! I will definitely make this again...THANKS PAULA!

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  • on February 19, 2010

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    This is a great recipe. It has good flavor and the water chesnuts give it a good crunch.

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  • on February 10, 2010

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    Was tasty enough for my man, he is not picky however. Comforting and the pie crust worked well. Note to user below named Kelly: Rice you just prepare "according to package directions" so you would use that seasoning. I agree that leftover turkey is better used in other ways however.

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  • on January 09, 2010

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    I made this instead of the traditional turkey and dressing this year and it was a great hit and I will do it again. Delish!

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  • on November 30, 2009

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    Just made this today and it was fabulous! It makes a HUGE pie so you could probably make 2 out of it, but I wanted to follow the recipe exactly. All the tastes combined were very good... wouldn't change a thing!

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  • on November 16, 2009

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    I can tell you right now, if you are not a fan of mayo do not make this recipe. Actually, I do like it in cold foods such as pasta salads, sandwiches, etc. However, cooked hot in a casserole it is awful. I used Kraft light mayo but I don't think I would like it with any other brand either. There is just so much of it that the taste is overwhelming.

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  • on October 26, 2009

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    This is my first time in rating a recipe and inasmuch as I rely on the ratings in tring a specific recipe, I felt I needed to give back. Tried this recipe exactly as written and was really not impressed. There are just so many other great recipes out there for leftover turkey that I wouldn't even bother with this one. I know everyone has different tastes but both my husband and myself said "it wasn't worth the calories".

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  • on September 30, 2009

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    This is a great recipe, loved by everyone at dinner last night. My only criticism, which was mentioned by at least one other reviewer, is the lack of measurements.

    A package of long grain wild rice is very ambiguous since sizes and flavorings can differ. As recommended by the recipe, I looked for Uncle Ben's and found one box that fit the bill. I was unsure if I should use the seasoning packet and left it out. The taste was fine since I cooked the rice in chicken broth and added extra poultry seasoning.

    Also, I found that 350 was too low a temperature for the pie crust (Pillsbury that I used. The package says to cook at 425, so after 25 minutes of cooking (and no browning, I raised the temp and the crust turned out beautiful.

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