Leftover turkey like you have never tasted before! This pie won't last long but luckily this recipe makes enough to have an extra pie for seconds!
I made this for dinner tonight, turned out great. As for the dreaded modifications; I did cut the butter to 1/2 cup cause we were short on it, and added a whole onion, probably 1 1/3 cups, cause I like onion. Also added a diced potato to sub for some of the celery and carrot which turned out to be a nice addition. I used a basic oil/water/flour pie crust. My only minor complaint was it was a little runny, next time I will cut bigger slits in the top crust and bake it a little longer. Overall the flavor was very good, and I especially liked that there was no canned cream of "whatever" involved. Will definitely make this again. - 28 Nov 2010 (Review from Allrecipes US | Canada)
Awesome Recipe! So quick and easy but since I had time I changed a few things up. I chopped fresh carrots but used frozen peas. Instead of chopped onion I used pearl onions and instead of green beans I used corn. I melted the butter and sauteed the celery, carrot, garlic and onion along with bay, thyme, sage, parsley, a tsp of tumeric for color, and the rest of the ingredients but I omitted the italian seasoning and onion powder. When I dumped in the flour I let it brown a bit before adding the milk and chicken stock. I added the thawed veggies, I just ran them under cold water and strained them. I used some pulled turkey I had frozen from thanks giving and it came out awesome!!! Thanks! - 12 Jan 2011 (Review from Allrecipes US | Canada)
For extra flavour and to preserve nutrients, simmer the vegetables in the broth instead of water. Of course, you don't discard the broth, you just whisk broth and vegetables into your onion and flour mixture - 26 Nov 2011 (Review from Allrecipes US | Canada)