Reviewed: Aug. 2, 2009

Great recipe, I didn't follow the recipe exact, and just threw the veggies in a wok with oil, cooked a few minutes, added some water, definitely not as much as the recipe calls for, added the soy, as well as some veggie paste for extra flavor, and toward the end I thickened it with a few tablespoons of AP flour, you know by the thickness when it is done, it should be pretty thick, and not runny... I added the potatoes to the mix last right before I filled the pie. Include corn in the recipe, it gives the pie an extra element, good stuff, if I had peas I would have added them too. I will definitely do this recipe again.

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sugarplum9085

Cooking Level: Expert

Living In: Williamsport, Pennsylvania, USA

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Reviewed: Mar. 16, 2009

Delicious! I used criminis instead of shiitakes, but I think next time I might use a wild mushroom mix for fun. I'll also salt the gravy. I caramelized the onions, and next time I'll add more. I also used fresh herbs. Nice and hearty, and fairly easy!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Feb. 24, 2009

I thought this was missing something. It just tasted bland to me. I was expecting a stronger mushroom taste or something. I also didn't care for the consistency of it. It isn't that it tasted bad...it just was to bland for me. I certainly am going to eat the rest of it but I doubt I will make it again.

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susanslomski

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Reviewed: Feb. 12, 2009

Delicious. There was too much filling, but it didn't matter because I had devoured the extra filling before the pie was even ready. As always, I use my trusty pie crust recipe from this site (pie crust IV). This recipe is definitely a keeper.

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Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 20, 2008

Delicious! family loved it

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goshenite

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Reviewed: Dec. 19, 2008

I am a vegetarian and live off of stir fried veggies. I believe the best way to make this work is to pre-fry all the veggies so their best flavor comes through. This was a huge hit at my potluck and I'm making it for Christmas this year! Gruyere cheese, sherry, broth and cornstarch are my additions to make it lovely and so, so flavorful. To die for! -Fry the onions in the olive oil until they start to carmelize. -Add the carrots and celery and cook for about 5 minutes. -Add all the mushrooms and stir-fry together with the other veggies until they are all browned, tender, and fragrant. If the carrots and celery are still a little too firm, they'll soften as the pie bakes. -Add 1/2 C Sherry and the tamari. Whisk in about 1 T cornstarch (as you would the rice flour) and simmer until the mixture starts the thicken and bubble. -At this point, add the potatoes and whisk in as much veggie stock as you need to reach a desirable consistency. -Grate in about a 1/4 C Gruyere cheese! The filling is done. Prepare the pie as you would according to the recipe. Grate a little gruyere cheese over the top before popping it into the oven and you will be in heaven!

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CHOOCHOOMCYUMMY

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 11, 2008

Followed the recipe as written and indeed there was a lot of extra filling. But that was okay because I just put that in a casserole dish for leftovers. The vegetarians at my Thanksgiving dinner really enjoyed this. Would be better with homemade crust if you think you can handle that!

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Libby

Cooking Level: Intermediate

Home Town: Rosemount, Minnesota, USA

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Nov. 27, 2008

Sorry, but although this turned out right texture-wise, my family and I all thought it was missing some taste. Perhaps more salt and spices would have given this more flavor. This was the first pot pie that I've tasted before, but it just seemed bland.

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toothfairy

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Reviewed: Mar. 18, 2008

This is a great recipe. I have made it a few times... I usually double the recipe and put half in a 9x9" dish then top with a sheet of puff pastry. I freeze the other half to use with the rest of the puff pastry at another time! I also add a few dashes of worcestershire sauce to the gravy mixture.

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RWILLI

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Dec. 5, 2007

Incredibly hearty and delicious!

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CATERPILLARGIRL913

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Reviewed: Aug. 14, 2007

My husband and I really liked pot pie, although I overspiced (my fault) because before cooking the filling seemed bland. Next time I will follow the recipe exactly.

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MANDI810

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Reviewed: Jan. 30, 2007

Awesome recipe! Excellent flavor and texture. I followed the recipe exactly (except maybe adding a little more shitake mushrooms than called for) and it ended up to be WAY too much for 1 little 9" pie shell. So, I made pot pie pastries to fit a 13x9 and it was just the right amount of filling for this size. I'm glad there was so much because 1/2 is in my freezer for a later date. Thanks for the great recipe!

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Corinne

Cooking Level: Intermediate

Home Town: Wilmington, Massachusetts, USA

Living In: Concord, New Hampshire, USA

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Reviewed: Mar. 6, 2006

This recipe was perfect veg. recipe. My boyfriend and I are not vegetarian though his mother and sister are and this was wonderful. Everyone raved about it. Though by following the recipe I made enough for 3 pies. So I ended up baking it in a casserole dish. I paired it with grilled asparagus tossed in olive oil, and lightly seasoned with salt, pepper, and garlic. Delecious!

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Michelle

Cooking Level: Expert

Home Town: Eddington, Maine, USA

Living In: Brighton, Massachusetts, USA

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Reviewed: Jan. 13, 2006

My daughter (veget) really liked this & surprisingly, my hubby (meat/potato man) also liked it. Didn't change much from the original. Used 6 medium potatoes instead of small & added extra soy sauce. Am planning on adding sliced water chestnuts next time, for a little more texture. Definately planning on having it again!!

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Dee

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Reviewed: Oct. 12, 2005

Delicious! The only downside was my frozen pie crust, which tasted like a frozen pie crust. Everything else was wonderful. I used allpurpose flour so I cut down on the water - used about 2 cups, and then added flour until I got a gravy consistency. I was too cheap for the shiitakes, and instead used the portabello stems, which worked great. Took the leftovers into work and they disappeared in minutes! Thanks for a keeper.

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LSPENCER01

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 18, 2004

This is my husband's favorite recipe!!!

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CSBSIX

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2003

My husband and I really enjoyed this but I wish I would have read the reviews first so I knew about the flour thing. Even though it was watery it was still yummy!!

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ANDREWSBUNCH

Cooking Level: Expert

Home Town: Ottumwa, Iowa, USA

Living In: Albia, Iowa, USA

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Reviewed: Jul. 16, 2003

Very good. I found it to be a little watery, but it still came out fine. My husband loved it!

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BUNNYGIRL67

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Reviewed: Apr. 13, 2003

Hey, it's me, the submitter... I have noticed that a couple of people are saying that the filling is too watery, that could be due to the wrong type of flour... Rice flour absorbs a lot more water than the same amount of AP flour, if you are going to use AP flour, use more flour than the recipe calls for...

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JOHN DAILEY

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Reviewed: Apr. 5, 2003

Great recipe - My husband isn't big on mushrooms, but he likes this one. Next time, I'll make sure I use a 9" deep dish pie pan (or a 10" pan) and decrease the amount of water a bit.

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LLANKOWSKI

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Portobello Pot Pie

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