The NY Times recipe for Turkey pot pie with chipotle and cheese is awesome, although I did make a few modifications. Instead of the “cheesy stick” lattice top, I made a biscuit topping from this Gourmet magazine recipe (I forgot to add the cheese and they didn’t really rise, but whatever). I used homemade Thanksgiving-turkey-carcass stock. I used 1 cup of heavy cream and 1 cup of whole milk (because I didn’t have enough cream). I added about a 1.5 cups of sliced shitake mushrooms and 1.5 cups of mixed grated Cheddar/Monterey Jack/Colby along with the turkey and veggies. I sprinkled about 1/2 cup of the cheese on top of the biscuits.
I don’t think any of these modifications made a huge amount of difference, although I can testify that it turned out plenty creamy without 2 cups of cream. I would not recommend attempting the cheesy stick lattice.
[UPDATE 12/2/1008] This recipe has frustrated me of late.