The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 23, 2009
So good, so easy, & so inexpensive! What more can I say!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 23, 2009
Oh My! I followed this just as described, (precooking the bottom crust a bit) using Marie Callendar's pie crusts. I also added Morningstar Farms spicy wings (cut up) for protein. It's going on the table Thanksgiving! Thanks so much!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 21, 2009
It was too bland.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 18, 2009
Way too much pepper!! Next time I'll put half as much as what it calls for. Other wise very good.
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Cooking Level: Beginning

Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 28, 2009
YAY! This was great! It was so easy! I used frozen veggies, cooked in microwave first. Great recipe! I didn't use the thyme either, not a big fan! Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 23, 2009
This was quick and cheap to make! Use very little thyme. I added rosemary and a touch of garlic powder. Also cooked the bottom crust 7 minutes first, as suggested by someone else. My family raved over this they couldn't believe that it was all veggie no meat! They love it! It is a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 1, 2009
I was amazed at how tasty this recipe was, considering how easy it was to make! The only thing I would change is I would decrease the amount of Thyme to only 1/4 tsp because it was a little overpowering. Other than that, I added a little salt in the mixture and it came out great! THANK YOU!
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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: Sep. 1, 2009
This was quick and easy! I added shredded chicken that was left over from dinner last night and also cooked the bottom crust 7 minutes first, as suggested by someone else. Turned out great! I will halve the thyme next time...kids thought it was too "spicy".
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 30, 2009
Very Simple and turned out beautifully. I made two. One following the recipe (exactly) and a second using a Mexican blend of veggies and chicken breasts (cooked&diced) and cream of chicken in place of the cream of potato. And a few teaspoons of hot sauce... Both were quite good. :) Thanks KDCG!
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Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 4, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 13, 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. 5, 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. 23, 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. 9, 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. 9, 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. 8, 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. 6, 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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