Turkey Pot Pie

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What a useful recipe!! Per other people's suggestions, I used 3 cups chicken stock and more than 4 Tbs of flour - about 6 Tbs. I chopped up a ton of leftovers we had from Easter, including slightly more than 2 cups of turkey, some scalloped regular and sweet potatoes, and honey herb carrots; aside from the stock, the only seasoning I added was some black pepper. I bet this is really versatile and would work with other vegetables and proteins.

I used frozen pie crusts in 9-inch pans, and I inverted one of the crusts from its pan on top of the other filled out, and some of the filling leaked out because it was so full - partly my fault for using as many leftovers as I could : but I cooked it on a nonstick baking sheet and just ate what fell out, too! My husband and I loved it!

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My Family loved it. I used chicken broth about 3 cups instead. I also used string beans cut up instead of peas and added corn. Delicious

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Fantastic! works well with chicken, not quite as tasty, but still excellent. Try in a glass pie pan crust top and bottom cook and extra 15min for a crispy bottom. Yum!!

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Very good! I like the fact of no cream in this recipe - yet it's moist and flavorful. The only tweak I made was replace one cup of stock with white wine.

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This recipe was definitely tasty, and super easy to make! I'll be making it again! The reason I gave it four stars was because there is one crucial ingredient missing for me, and that was: HEAVY CREAM. I found that adding a bit of cream gave the filling the richness and color I was looking for. Also, this recipe does produce a LOT of filling, but because I made mine inside a deep cast-iron skillet, it was the perfect amount. I highly recommend making the pot pie in a cast iron skillet! The crust comes out nicely browned and flaky, even the bottom one. With those slight modifications, this will be a recipe I make repeatedly.

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It was very good. I was so proud of myself after I made this I thought dang I done good. I really don't like to cook at all but, sense I have found this website I have enjoyed making different food and flavors. My husband even gets up and helps me in the kitchen now and that just doesn't happen EVER so, thanks to all of the cooks that have put your recipes on here to share with us. THANK YOU SO MUCH.

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Great recipe. Just a few small changes to humor my family. No one will eat cooked carrots here so I diced up a large parsnip instead. Flavor was lovely and it looked just like the potato. I used only 1 large Idaho potato. There was very little butter left in the pan when I added the flour and I cooked the dry "roux" for 6 minutes to let the flour taste cook out and to toast it up a bit (stirring/scraping frequently. Then I added the broth little by little rather than all at once, letting it thicken up each time. I added stock intermittently up until ready to put the mixture into the baking dish. I used about 3 1/4 cups - half chicken broth and half turkey stock. I added 3/4 cup of extra shredded turkey because 2 cups didn't seem quite enough (and we had plenty. No other changes. It was not runny at all and had great flavor, though if I make it again I will add some fresh ground pepper and maybe a bit of salt (my broths contributed very little. Everyone had seconds.

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Very easy and quick and everyone loved. I reduced the amount of chicken broth by half as I thought the first time it was too much. Made last night with 2 to 21/4 cups of broth and much better. I used chicken last night but last year turkey and both good. Just make sure you season well.

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I make this recipe every year the day after Thanksgiving and it is always a hit. Delicious and so, so easy.

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I had 3 cups of turkey and 1 of chicken & wanted to use them up. I made the recipe, but increased the carrots & celery by 1/2 c each & I added a can of Cream of Chicken low fat soup. I used puff pastry, as that was what I had, and forgot the peas, unfortunately. Some green would have been pretty. But it was very good! Even my picky granddaughter ate it up. The underside of the puff pastry stays a bit damp, but the top gets crisp. I had to cook it nearly an hour to get the crust nicely done. It was really good!