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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krazyykellyy

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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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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sally

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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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ArianeK

Cooking Level: Intermediate

Home Town: Herkimer, New York, USA

Living In: Rochester, New York, USA

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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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Gina

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 18, 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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Beckalicious

Cooking Level: Expert

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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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Cassie D

Cooking Level: Beginning

Living In: Jonesboro, Arkansas, USA

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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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eraine

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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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MICYAM

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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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NewsteadECS

Cooking Level: Intermediate

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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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Katharine

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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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Stephanie

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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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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P.Smith

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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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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Talkin T

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Nov. 12, 2008

Yummy and easy! I added about a half of a package of frozen hash browns. My kids didn't really like it, actually they wouldn't even try it. My husband said it was the best pot pie he had ever tried. I liked it but since my children didn't I won't be making this one again.

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FERRARA129

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Reviewed: Oct. 29, 2008

Easy to make and tastes great! Perfect for a vegetarian

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Mama

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Reviewed: Oct. 27, 2008

This was simple and my family loved it. They thought I had worked really hard to make this pie and they could not wait to eat it.

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loriC

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2008

Quick, tasty, and easy! I didn't use all the milk to keep my pie nice and thick. I also used a quick homemade crust for the bottom and a crumble crust on the top. Delicious.

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Love2Eat

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Reviewed: Sep. 27, 2008

YUM! As a vegetarian its really expensive to buy a vegetarian pot pie. Since this was one of my husband favorites before being a vegetarian, I had to make it. He loved it and declared it a winner. I love that it takes no time to throw together.

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