The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 7, 2009
I make this regularly in the winter - I leave out the egg, use one pie crust on top and use frozen veggies instead of canned. Great comfort food!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 4, 2009
Tasty, easy, and best of all, vegetarian!
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Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 19, 2009
This is a great pot pie! I bake the bottom pie crust for seven minutes, which makes it perfect. I use cream of potato soup, frozen peas and carrots, fresh broccoli and garbanzo beans (chickpeas) along with thyme and a tiny bit of black pepper. If you're using fresh vegetables, make sure to lightly steam them before using. My husband and I love this!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 23, 2009
I love pot pie. This recipe is basically how I do it except I add Quorn Vegetarian Chicken Nuggets, frozen mixed Vegetables, Tater Tots, and instead of canned soup mix, I make vegetarian Gravy (some I put in the pie and some to put over when served). Here is the recipe: 1/2 C Flour 1 C Nutritional Yeast Foods 1/2 C Vegetable Oil 3 C Water Or Veggie Broth 6 tbsp Tamari Or Soy Sauce 1 1/2tsp Garlic Powder 1 tsp Thyme For the vegetarian gravy: Prepare gravy by mixing all gavy ingredients in a saucepan over medium heat untill a nice, thick, gravy-like consistency is achieved. It comes out best if made in a nonstick pan.
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Cooking Level: Expert

Home Town: Agawam, Massachusetts, USA
Living In: East Granby, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 6, 2009
This is the best veggie pot pie recipe! After reading previous reviews, I baked the bottom for a few minutes first. I skipped the thyme and added garlic. Everything turned out great, and I had plenty left for lunch the next day. I'll definitely be making this one again!
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Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 24, 2009
Great recipe! Very good and so easy to make! I substituted a bag of frozen vegetables for the canned vegetables and didn't change anything else. (Although I did accidentally add the egg to the mixture instead of using it to coat the crust, but the pie still came out great, just a little thicker than it should have been.) Overall, the pie was very tasty and I will definitely be making this again!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 16, 2009
Yum, I cooked the bottom crust about 6 minutes and it worked well. I used about 3 cups of fresh veggies and it came out delicious but I was surprised that I could easily fit at least another cup and will do that next time so it's not so bready and possibly double the soup and milk too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 10, 2009
This is great comfort food for vegetarians! And its sooo easy! I have made it many times I use frozen mixed veggies for canned. I bake the bottom crust for a few minutes before I add everything and I use less pepper. Sometimes ill add ½ cup of shredded cheddar cheese for a little more flavor.
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Cooking Level: Intermediate

Living In: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 9, 2009
This is DELICIOUS and so easy to make! I used frozen veggies instead of canned, added a few mushrooms, subbed the milk for chicken broth and omitted the egg. I also seasoned to taste instead blindly adding the pepper and thyme; I used a little of both as well as a dash of salt, onion and garlic powders.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 9, 2009
I LOVE this recipe! Instead of chicken I use a vegetarian substitute (Quorn Tenders) and rather than the canned veggies, I put in a fresh mix of asparagus, peas, onions, carrots, and mushrooms. It is one of our favorite meals!
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Cooking Level: Intermediate

Home Town: Herkimer, New York, USA
Living In: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 20, 2009
This was a fantastic meal, it was so easy, I also followed the advice of others and baked the pie shell for about 7-8 mins before I added the filling. I also added only half the thyme as I am not a big fan of that herb, but I subbed the thyme with dried basil. My husband who was very reluctant to try the recipe ended up loving it! Try this recipe its an amazing vegetarian recipe.
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 20, 2009
SOOOO easy, wonderful, and delicious! Leftovers the next day were terrific, too. Will definetly make again but use only 1/4 tsp of pepper. Hubby couldn't get enough and he hates veggies. He is asking for it again next week, and I'm happy to do it!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 29, 2008
The vegetarian approves! Extremely easy to make and tastes great. I didn't use the egg on top, and next time I'll probably only use one pie crust as it was too bready for me (I like having more veggies in food than 'everything else'). But overall, I absolutely LOVE it.
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Cooking Level: Beginning

Living In: Jonesboro, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 28, 2008
Really easy and tasty, and I didn't even have a regular pie crust (flour tortillas can substitute). Agree with the other reviewers that the pepper is a bit much. I will cut back on it next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 27, 2008
Soooo easy! One of our guests for Christmas dinner was a vegetarian, so I wanted to make a dish that was substantial, but also easy. With all of the other cooking I had to do, I didn't have a lot of time to make another complicated dish. I made it earlier in the week just to make sure it was acceptable to serve (I hate making my guests be guinea pigs!). I used 1 tsp of thyme, like the recipe called for, and I didn't think it was too much at all. If anything, I think this could you a little more seasoning. I'll have to play around with it more to jazz it up a little. I used cream of celery soup, which I thought went really well. To me, cream of potato or mushroom just didn't sound good. I will definitely hold on to this recipe because it was easy and called for ingredients that are often on hand.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 14, 2008
I love recipes like this that you can use as a *base* for your own ideas... I used frozen vegetables, cream of celery soup, thyme and sage, and used a cheese biscuit recipe, rolled out as the crust. Five stars from the family!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 9, 2008
Easy, inexpensive, comforting warm meal! We loved it! The husband of course requested I add some chicken next time but I loved it with just the veggies myself. This is a keeper and definitely part of my winter comfort food rotation.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 5, 2008
This was a great dinner for a cold night. Instead of the potato soup I used cream of asparagus and it was delicious. The pie crusts I used came in the refrigerator section, not frozen. I also used fresh vegetables. Next time I plan to steam them slightly before cooking because they came out a little crunchy. I left it in the oven for about 55 minutes so that the crust would be all the way done. Delicious and an excellent vegetarian dinner!
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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Reviewed: Dec. 2, 2008
What a great little recipe! I've tried several veggie pot pie recipes from this site, but this one is the best. Followed the recipe to a tee other than omitting the egg wash and subbing sage for the thyme. I also tried it with cream of celery soup, but it's better with cream of potato. 5 stars and highly recommended!
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Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 1, 2008
This is the best vegetable pot pie! I did what someone else said and baked the bottom crust a little first. I also added some Lawry's seasoned salt and a touch of cayenne pepper.. I like hot food. Also I didn't have potatoe soup and used mushroom just as good, plus added a little can of chopped mushrooms to the vegetable mis.I got such great reviews... I am actually making another right now! It is so easy and taste so good!
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Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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