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This is essentially a basic turkey pot pie recipe, but I like to think that I’ve particularly made it mine by emphasizing the thyme, salt, and pepper. This savoury pie could probably handle a little sage, too, but have a light hand – the thyme really makes it irresistible. And don’t be stingy with the salt and pepper. I find too that no matter how badly I think I’ve screwed up the homemade pastry, it always tastes delicious and a million times better than any store-bought pie shell could ever taste. It’s not that much work, either, and then you get to tell people you made the pastry, and they get all impressed. Seriously, it’s almost embarrassingly easy, especially once you’ve made a few. My Nana Cynthia, who of late is a notoriously picky eater (a fusspot, she would say), once called this pie ‘the best she’d ever had,’ and I couldn’t ask for higher praise.
Units: US | Metric
Serving Size: 1 (351 g)
Servings Per Recipe: 8