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With its golden brown crust and scrumptious filling, these comforting potpies will warm you down to your toes. Because it makes two, you can eat one now and freeze the other for later. They bake and cut beautifully. —Laurie Jensen, Cadillac, Michigan
This recipe is:
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Originally published as Turkey Potpies in Taste of Home December/January 2008, p30
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Dec. 05, 2011 by spiker1
The family loved this!
Reviewed on Nov. 29, 2011 by Durbymom
This is a wonderful recipe! I didn't have garlic salt so I just made sure it was seasoned correctly with regular salt and then I added a pinch or so of cayenne pepper for a little kick! My husband told me to "add it to the dinner rotation!" It is worth the trouble to make the sauce without a can of creamed soup. Try it-it is very easy, even without opening a can!
Reviewed on Nov. 24, 2011 by Southern Oregon Girl
I've made this twice so far this fall and everyone who has tasted it loves it! I made a couple of adaptations, but really love it!
Reviewed on Nov. 17, 2011 by Abby_21
Excellent and great way to use up leftover poultry. Do wish they had given nutritional value though. This SHOULD be quite healthy. My only change was skim milk instead of whipping cream because it was all I had. Still turned out great with healthier substitution as an added benefit.
Reviewed on Nov. 08, 2011 by ponderosa1
So nice to see a pot pie recipe that uses fresh ingredients instead of canned soup and veggies. This had lovely flavor and creaminess. My only change was to make the pastry myself, and I used fresh garlic instead of garlic salt. The pie I froze reheated nicely, too.
Reviewed on Oct. 31, 2011 by csnoeren
I substituted chicken for the turkey because the grocery store was out of turkey, but this recipe still came out great. I'm pleased how creamy it tastes without using condensed soup. And, I am glad to have a second pie to freeze! Love recipes that I can spend time in the kitchen once and get a bunch of meals.
Reviewed on Oct. 23, 2011 by maryduty
very delicious and easy
Reviewed on Oct. 13, 2011 by beatntbroken
A few little tweeks as well as a bottom crust (made my own). But totally delicious!
Reviewed on Oct. 04, 2011 by auggiebelle
I had leftover turkey and this recipe helped me use up a good amount of it. I was drawn to it because I am always looking for potpie recipes that don't use a canned soup. Made exactly as directed, but omitted the celery. My young kids even loved it. Next time the only change I would make would be to add more veggies.
Reviewed on Aug. 09, 2011 by jesslong619
I make this regularly in the fall/winter and I really like the ability to freeze one. I use chicken because we always have chicken in the house. I also use top and bottom crust. This is a favorite in our house!
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