Turkey Pot Pie

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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!

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Although I thought the recipe needed some more information...like how much turkey to use; I think most of us can figure it out I used about 3 cups. I also made my own white sauce and added some cheese. and seasoning. I also sauted celery with the onion and then followed the recipe. I loved the idea of the puff pastry topping. The recipe was quick and tasty. For those of you that love to complain... Get a grip!

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i agree with carol!! i like paula, think that she is very engaging but i must question why, as a tv cook, she would even consider using canned soup in a recipe,??? THAT IS SO LAME AND SO...from the school of, I AM UNABLE TO COOK AND THIS WILL MAKE A DIFFERENCE..
when a recipe calls for canned soup, which i never use for such purposes, i substitute a "simple" white sauce, easy and so much lighter on the sodium
i think food network should address this issue
then she goes on to use fresh b/crumbs instread of sotre bought in the croquette recipe
fresh/ store bought make up your mind!!

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My family loves this receipe! They don't like turkey so I substitute leftover roast chicken. I add sauted chopped red bell pepper for color -- it makes it very pretty on the plate. I do find that cooking the puff pastry in a lattice is a little difficult because the pastry does not cook evenly where the pieces cross. I solved this problem by cutting the puff pastry into strips, baking it and then layering it on the pot pie. I also add a little tabasco sauce, worcheshire sauce, and dijon mustard, as it is a little bland for my family. You can also lighten it up with low fat creme soups. I use one can each of cream of celery, cream of chicken, cream of mushroom, and cheddar cheese. In this way, no one flavor overpowers the dish. Thanks Paula -- You did it again!

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This is the easiest turkey pot pie to make. I used leftover corn, asparagus and artichoke. I also tried cutting the fat and used 1 Healthy Request Cream of Chicken soup and 1 part water. The only reason I didn't give it 5 stars was because the crust directions are way off. Save yourself some grief and bake the crust for at least 15 minutes or until all the way puffed. Mine was undercooked.

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Large Turkey = 10 or 20 # ?
Recipe = 2 or 6 pot pies?
& of what size?
Lattice top baked twice till golden brown = too browned?

I adore Paula's recipes but this one is just too sparse on details to begin to try, Darlin' .

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Paula Deen has never claimed to be a "professional cook." She is a home cook. Instead of insulting someone, without even trying the recipe, you might engage your brain and knowledge instead, Carol. Is it that you just enjoy degrading someone? I do hope that you don't believe that your review will deter anyone from trying the recipe. Constructive criticism would be better. The person stating that the recipe did not give a pan size, etc. had a legitamite gripe. Your review didn't state anything more than an insult with no purpose. You and other trolls are so sad...

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Is this recipe written by a professional chef? What was the yield on the leftover turkey? And, a can of cheddar cheese soup and cream of celery. Come on.

If I wanted a Campbell Soup recipe I would have gone to their site.

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I made this recipe last night. I had to decide on size of pan and amt of turkey as the recipe did not state this. I baked the lattice crust for 5 minutes which was not long enough so I continued to bake it another 5 minutes or so. I then put the lattice crust on the hot pie filling and again the 5 minutes stated was not enough time. I should have just followed the puff pastry box instructions for baking. Although it tasted good, it would have been better with a fully cooked crust.

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I just got finished making this recipe for lunch with the thanksgiving leftovers. It was great! My kids loved it and my husband who doesn't like turkey even had some. He even said he would eat it again which says a lot! I did change the recipe a bit. I didn't have enough squash so I used 2 cups of frozen green peas instead. I also left out the cranberries since I read the other comments that the cranberries made the recipe to sweet. Overall, this is a very easy recipe to put together and the taste is excellent. I will definitely be making this again. Thank you Paula for posting it.