Turkey Pot Pie

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It was a great idea and it looked beautiful, but I believe there were some missing steps.The onion should have been sauteed before it was included in the "stew" and the cranberries were too bitter (and I love cranberries. The flavor was really bland. I was looking forward to a delicious turkey pot pie using the leftovers from my Thanksgiving dinner, but I was disappointed.

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What a wonderful way to repurpose leftovers. This pot pie is easy to prepare, does not require any additional shopping and was incredibly tasty. After two days of Thanksgiving feasting, my family was tired of looking at turkey and stuffing. This recipe made "the same old" stuff taste like a completely new dish. I will absolutely cook this again as a family meal without using leftovers; it is that good! Thanks Paula!

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Excellent! We were thinking of making Turkey Manhattans or something like that with our left over Turkey and veggies but this was GREAT! I replaced the Squash and Cranberries with a cup of Chopped Onions, a cup of Carrots and a cup of Celery.. Also, I think a can of cheese soup was a mistake?? Who puts cheese soup in their pot pies?? I replaced that with a can of cream of chicken.. MAN it was good!!

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Very tastey....with some modifications. Used 2 cans of cream of celery and 1 cream of mushroom....both condensed soups, too thick for us, so added about a cup of milk and 1/4 c turkey broth (it needed more turkey flavor. Also added peas, sauteed mushrooms and garlic to the carrots and onions. Should have read all of the reviews and followed the box directions for the puff pastry.....took 20 minutes for my frozen lattice to brown and even then, the bottom wasn't cooked all the way...so, was a little doughy even after cooking another 10 minutes on top of the pot pie. So, although I didn't follow the recipe to a T....it was a great starting point for a great dinner....we cleaned our bowls!!!

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I really injoy Paula's way of cooking ! This recipe is great for left over turkey, my family and friends loved it, I started making it in 2007 and never had a problem with the recipe. You so called cooks that had a problem with how much turkey or how big a pan or canned soup should try somthing else, like getting a complete meal pre-packaged. Paule keep up the good work and keep the recipts comming.

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I agree that Jo-Ann is wrong. Her lame comments should be ignored. I love Paula's recipes, and using canned soups makes them easy. I would bet that anyone trying to eat Jo-Ann's sauces would agree that they were uneatable, and that her guests are just polite. Paula, I loved your recipe, this one and others. They are the best! Thank you for paying no attention to the Jo-Anns of the world. We certainly don't.

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Reading the past comment about how Paula is not a cook and how lame it is when she uses canned soup in her recipes......CHANGE THE CHANNEL!! Food Network need not look at the "sodium" situation either, as Paula clearly states, "I'm your cook, not your nurse!" Amen Sista!! I love her style of cooking and if she cooked differently it would not be her and her wonderful southern cooking. So keep up the good work Paula and keep on doing things the simple way......with canned soups!! And for all the people that make their "sauces", well you just keep on doin' things the hard way!! I'll take the pre-made stuff......oh, I'm also a fan of Sandra Lee! I like things simple, quick & good. :

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This is quite a clever flavor combination, however, I was quite puzzled when I began to prepare this recipe. I cut back to 1 can of each soup and whole berry cranberry sauce, added 1/3 cup chicken stock and this was "soupy" enough. I can't imagine adding more of these ingredients, I would have had enough to fill a stock pot. I decided to wing it with this recipe since the ingredient amounts are all off, but the idea is a good one.

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" So Good" I made this but instead of using the puff pastry I made a bottom crust and a top crust. My husband loved this, I will definately make this one again with that left over turkey from the holidays.

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I made some adjustments based on what I had on hand. First, I didn't have a whole turkey, I had leftovers from T-Giving... used about 2 c of the shredded bird. Then used phyllo sheets for the crust. Divided them up, spread with butter, spread some more on, spread with butter, scrunch up a bit too to get some air between the layers. YUM!