It was sonderful!I adapted it to our gas grill since I won't be turning the oven on for another month or so.I was making it ahead for my dinner tonight, using the wee early morning hours to take advantage of the only cool time here in AZ. My husband has not been a fan of pot pies, so I cut the recipe in half and figured it would feed me this evening and tomorrow.When my husband rose this morning he stuck his head in the kitchen to see what I was up to & decided he would like Turkey Pot Pie w/Cranberry Pecan Crusts for lunch!I dumped in some diced cooked carrots, thawed frozen peas and corn to up the veggie quoitent and made some mashed taters as a side.It was a definite hit! My husband piled mashed taters and turkey pot pie into the same bowl topping it off with a couple cranberry pecan pie crusts. After a bit he asked if I had packed his dinner to take to work yet.When I told him that was next on the agenda after lunch, he said he would take the leftovers as his dinner!(Guess I'll be dining on leftover marinated eggplant on rustic toast with garden tomatoes from my dinner last night!) Not that I'm complaining, I love to make food he loves, just didn't think this recipe would be one he'd like! 28 years of marraige & he's still full of suprises! Saturday we are off to San Diego for a much longed for week of surf & sand along with dinners at World Famous Restaurant. Can't wait!