I use puff pastry for the top crust. Bakes in 30-35 minutes.

https://parade.com/356117/parade/oh-my-turkey-pie/

I just started making them a year or so ago. I loosely cover the entire top with aluminum foil and then take it off for the last 10-20 minutes of baking. I used pre-made crusts for a while, but then I got one that was sweet. I found an easy pie crust recipe and started making my own. I don't have it perfect yet, but it is quite tasty.

Here is the POT PIE RECIPE I use. I like to read the comments and adapt from there. I find All Recipes usually has good recipes.

I found this PIE CRUST RECIPE. I had given up Crisco years ago. I really like this recipe and don't feel bad since this is the only reason I own Crisco.

I just use a regular pie crust recipe, top and bottom, raw when filled....brush with butter. Bake @ 350 for 50 minutes. Yum! Turkey pot pie is on the right, pecan on the left. Note: same crust for both.

I use a regular pie crust and mine always cooks fine. Sometimes for the two of us I just use a topper on individual bowls but I never have a problem with it not cooking. I also have done the puff pastry but I prefer pie pastry to the puff (because that's what I had growing up).

I've been wanting to do that myself. I recently saw Valeri Bertanelli on QVC with her cookbook. that is one of the recipes in it. I searched it out on google tho and saved it to use as a guide.

i hope to try making it one day soon.

maybe some of you who have made them can list your recipes here? this is foreign ground to me... I'd really like to make my own, so i know what's in it.

I'd probably buy the crust part 'cause making the innards would be more 'work' to me than I'm used to these days.

What sort of vegis are you using? Vegi's cooking faster than pie crust..seems highly irregular. My issue is getting the insides bubbling w/o burning the crust!

I use biscuits - roll them out thin and top pie. My ck pot pie recipe is made in a 11x13 pan and cooks 15 min and then topping goes on and cooks another 15 - never a problem with topping not cooking, except if I overlap doughs -underneath dough doesn't cook well.

My recipe is the same as what adellabedella posted....the crust is exact(always use Crisco, do not use a cheap substitute + I add a 1/2 tsp of cider vinegar & 1 egg when making 3 crusts)...the filling...is similar. I don't use butter or milk to save on calories. I often use a can of "veg all" if I'm in a hurry. Then cooked diced turkey & lots of gravy....for a turkey pot pie. If you have left over beef pot roast or pulled pork.....just add a white sauce & veggies. Also if I have time I use a leaf cookie cutter and decorate the edges & top of the pot pie with leaves....much prettier.

In use crescent roll dough. They sell it in a sheet without the perforations now. I don't like pot pies,but if I make them with that dough,it's one of SOs favorite cold weather dinners.

I use potatoes in mine, thats whats getting over cooked & mushy. Its just the top crust that is taking forever to cook. I make the small individual pot pies.

I also make small individual pot pies. I've tried making the standard pie crust for top and bottom and puff pastry, and I prefer puff pastry. Standard pie crust is too heavy for us with a hearty pot pie. Although I prefer to make everything from scratch, I do cheat and buy frozen puff pastry. Honestly, I'm getting so hungry reading about all of these pot pies.

I also make the little ....small individual pot pies. Nothing changes except the cooking time is reduced to 35 minutes. Hope yours turn out better in the future and HAPPY COOKING!

I usually precook my crust, let it cool. Then I spread butter on the bottom before adding filling. Butter acts like a barrier. Never have any problems.

I have a recipe from America's Test Kitchen with a savory crumble crust.....you can google it, it's very good. I've also used the puff pastry crust. You can use your serving bowl to measure and cut a circle. Bake the pot pie without the crust, bake the puff pastry ahead of time and just place it over the pot pie....it's really good, too.

My mother always made it using her fabulous homemade buttermilk biscuits. They never cooked on the bottom and I detested it! Then I had it made with puff pastry in England - crust only on the top, not the bottom. Of course, it was made with a variety of game in it - pheasant, venison etc - and a fabulous wine sauce. I still dream of this 27 years later. It was at a restaurant in Cambridge known as "Browns".

Nicole -- I see a glimpse of a tea kettle in your first photo. Is that... Is that a ...?

May we see the whole thing? Nice.

petalique.....the Alessi? A gift from my brother. And these are my small pot pie bowls...

Those look like ramekins to me. And yes, you'all are making me hungry!

I use whatever potato I have. I usually buy russet. is that the problem? I also freeze mine for later, would that make it mushy also?

Yukon Golds will hold their shape better. They are more dense. Russets have a higher moisture content, which makes them good for mashing.

If the crust isn't browning, you might not have enough filling to hold the crust above the rim of the pan and expose it to heat. It should have a slight dome, like apple pie. I do mine in a shallow casserole dish and only use a top crust.

JoAnn, try your recipe with regular, unfrozen, boiling potatoes (red, white, or Yukon Gold). I bet that will work.

You might try raising your oven rack if you are baking it on the bottom rack. My problem is getting the bottom crust to cook. It's always gummy. And DH wants a bottom crust.

If you make one or two at a time and have a toaster oven, that works very well. You may have to actually cover the top to keep the edges from browning too much.

Carol

Tami - could you blind bake the bottom crust?

I don't know. How would you get the top to adhere to it?

Blind baking doesn't completely cook it, just starts. I'd use my finger to lightly wet the top edge of the bottom then stick the top on pinching them together.

Thanks

Or buy pre made at Costco. Has anyone tried them? I can be lazy and they look good

I've bought frozen pre-made pot pies at Costco. The kids told me mine were better. They didn't like the quality of the chicken in them.

Looking and tasting are so different, I'm trying to stick to things that have ingredients that I'd find in my kitchen pantry. I almost said "house" but that would be bricks, wood, nails, etc :)

My husband found this recipe online, and he makes it for us. It's called Chicken & Biscuit Bake and it is sooo good! It's very easy to make, too. It's sort of a cross between chicken pot pie and chicken and dumplings.

Lindsey - thx for posting that website! that recipe sounds great and easy. I'll probably make my own 'soup' to use in it and leave out the bouillon cubes (less salt). I'll also half the recipe for it.

i also copied one out from a post back a few days on this thread, to try too.

I usually have chicken strips frozen in the freezer (from chicken breasts I cooked and sliced into strips myself. that's easier for me since I live alone).

adellabedilla usa - the other night i had a MC turkey pot pie, and i pulled out the 'turkey cubes' in it and added 2 of my chopped chicken strips and it was very good - made 3 meals for me. I chopped up the turkey cubes from it and mixed in with my dog's food. she loved it. I can't bring myself to eat those 'turkey cubes'.

Raye Smith does that mean an RV kitchen? Our fellow RV friends call a house sticks and bricks. As to store bought pot pies, being allergic to garlic makes that difficult.

DesertSteph - Hubs uses Better Than Boullion. It has less salt than bullion cubes.

Tami, no I just realized that if I had said that I try to eat foods made from ingredients I would find in my house that could be misunderstood as what the house is made from as opposed to ingredients found in a kitchen. For example a loaf of bread made from flour, sugar, butter, yeast instead of the typical American version with mono-this, dextro-that, poly unsaturated-whatever.

Got it! Right now my pantry is in my RV!