Reviewed: Jul. 6, 2008

This was awesome! I'm a vegetarian and it's hard to find "normal" recipes for my family. I used frozen organic veggies (cooked most of the way first)and added chickpeas for protein. I did have to make my own crust since store bought ones aren't vegetarian, which is kind of a pain, but that's my problem! Hightly recommended vegetarian comfort food!

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blord


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Reviewed: Jun. 29, 2008

This was delicious. I used a 12oz bag of frozen mixed veggies with broccoli and carrots and waterchestnuts. Also, I added about a 1/2 bag of thawed hashbrowns. It was a hit... and so easy to make.

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Laura Lou

	Cooking Level: Intermediate Home Town: Tallahassee, Florida, USA
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Reviewed: Apr. 28, 2008

This was absolutely delicious. I used Campbell's Select potato soup and lots of fresh veggies. I always have to make two pies because everyone wants leftovers.

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Jolee


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Reviewed: Apr. 23, 2008

I just made this and it was totally awesome and really easy! I gave it four stars because I wish it had a little more flavor. I think next time I'll add some tofu for protein and more veggies. It's a great meal to make for a broke college kid like myself. Fabulous!

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Carolyn D.

	Cooking Level: Intermediate Home Town: Sacramento, California, USA Living In: Arcata, California, USA
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Reviewed: Mar. 18, 2008

delicious! this was a great and fast recipe! i used frozen veggies because i could not find mixed veg in a can, but this worked fine! just cook the frozen veggie according to the bag directions and then drain/rinse under cold water before adding to the soup and milk mix. I also think the egg on top is a nice touch! yum!

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vmaley01

	Cooking Level: Intermediate Home Town: Folcroft, Pennsylvania, USA Living In: Minneapolis, Minnesota, USA
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Reviewed: Mar. 12, 2008

This is a favorite in my home. In fact, it is probably THE favorite with most of my family members, which is a little crazy considering how easy it is. I add a package of extra firm tofu prepared as follows: drain and press between paper towels; cut into cubes; add a couple of spoonfuls of all purpose flour plus garlic powder, salt, and black pepper to taste then stir to coat; fry in oil in a skillet until it is golden and the outside is a little crispy; then add to the pot pie filling mix.

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Melissa Suzannah

	Cooking Level: Intermediate
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Reviewed: Mar. 1, 2008

Amazing. =) Being the only vegetarian in my family, I often have to cook my own dinners and after making this pie I pretty much had leftovers for a week. The only thing I would change is the amount of pepper is wayyyy too much, and you can skip the egg; it will still taste just as good.

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VegForever90


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Reviewed: Feb. 25, 2008

I loved the simplicity of this recipe and it tasted better than any frozen pot pies that I have ever ate! I used I few different canned veggies but it was pretty much the same idea. Thanks for the great meal idea :-)

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Heather

	Cooking Level: Beginning Home Town: Mesa, Arizona, USA Living In: Gilbert, Arizona, USA
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Reviewed: Feb. 18, 2008

This was so easy! It was very good, although I probably will add less pepper next time, but that's just me because I'm not a big fan of pepper--I thought it was a little overpowering. I followed another reviewer's suggestion of cooking the bottom pie for about 3-5 minutes before cooking the actual pie and it turned out great.

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tut078620


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Reviewed: Jan. 28, 2008

This recipe is tasty and very easy to make. I used mushroom soup and fresh veggies (steamed for a few minutes before adding) and the combination turned out great. Next time I make this I will try adding some cooked chicken to individual sized pies for the meat-lovers at my house.

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BlueMou


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Reviewed: Jan. 23, 2008

Sooo easy, fast, and delicious! Make sure to drain the veggies well. I also added canned spinach (make sure to drain well!). I didn't use the egg on top of the crust and everything was still fine. My boyfriend and I ate 1/2 the pie!

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jennifer_sporty


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Reviewed: Jan. 16, 2008

Very easy to make and my meat eating husband loves it. It has already been a hit and Thanksgiving and Chritmas! Well definetly continue to use.

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dwitalways


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Reviewed: Jan. 14, 2008

This was almost embarassingly easy and even my meat-eating husband liked it! I added some extra milk/soup with dried lentils to give it added protein. If pie crust on the top and bottom is just too much pie crust for you, it also serves up attractively with bread crumbs sprinkled on top.

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Anne


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Reviewed: Jan. 10, 2008

Oh my gosh, this was my first attempt at any sort of main dish pie, and it was delicious! I loved the fact that it was so simple and easy to make. I wanted more flavor so I substituted cream of mushroom instead of potatoe. Next time I think I'll add a little less pepper, not being a big fan of it. Otherwise, simply delectable!

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Sezja


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Reviewed: Dec. 14, 2007

I took the suggestion to cook the bottom a little first. Mine was not soggy at all. I only had cream of chicken. Added garlic. Super easy & quick for a busy night. Next time I will leave out the Thyme. I don't care for it. Hubbie loved it but asked where the chicken was. I told him it was a Vegetable Pot Pie . . . Thanks!

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scotdog98

	Cooking Level: Intermediate
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Reviewed: Dec. 13, 2007

Fantastic and EASY. I actually made 6 separate little pies in little tins by splitting up the recipe. They were a huge hit for vegetarians and meat-eaters alike.

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jabby1999

	Cooking Level: Intermediate Home Town: Houston, Texas, USA
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Reviewed: Dec. 8, 2007

I love this recipe! And, even better, my husband loves this recipe! For me, a vegetarian, I use cream of mushroom soup and to make it a little lighter, I use only the top crust. For my husband, a meat-eater, I use the cream of chicken soup and I add the pre-cooked, pre-packaged chicken strips. I use whatever frozen veggies we have and create something new each time.

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Sophie Grace


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Reviewed: Dec. 7, 2007

The bottom was way too raw and it seemed to need more filling. Otherwise, the flavor it was great. It was so easy to make.

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