Total TimePrep: 20 min. Bake: 25 min.
I have been making this since it was originally printed in the magazine. The crust is so yummy you don't even miss having crust on the bottom. Perfect for thanksgiving leftovers.
I made this for my family using leftover turkey from thanksgiving. I used crescent rolls layered over the turkey and veggies mixture. It was a huge hit, even with my picky teenagers! I plan on making this again!
Very easy to make. I tried to layer cresent rolls over the top for the crust and it worked fantastic. But the original with the instant potatoes works great also. Personally I would cut but the tyme to 1/2 tsp or use fresh. But spices are usually to tast for different people. Good recipe will make again.
I made this again with a double crust on top and chicken (I used rotisserie & boiled chicken) and it was great! It was much better with only half the thyme also. I think when using the 15oz of hash brown potatoes it absorbs some of the soupy moisture so next time I'm going to add another 1/2-1 extra can of cream of mushroom soup and extra evaporated milk (or heavy whipping cream since that's what I usually have on hand). Great potpie!
Very good! I didn't have evaporated milk or half and half so I substituted heavy whipping cream for both and it was great. My husband doesn't like a ton of veggies so I only used 1/3 pkg of veggies and added 15oz frozen hash browns (partially thawed them first). It was really yummy with potatoes in it. Next time I will cut the amount of dried thyme in half because it was quite strong. We loved the crust! Next time I'm going to try making a double crust on top so it's extra thick and yummy. I'm making this again tonight!
I have not tried this but it sounds really good, however we like crust on top and bottom, question could you do this with reciepe without it being soggy. I would love to try it that way--any suggestions??
Made this tonight with the last of our leftover holiday turkey. The entire family enjoyed it. We would make this again!