Veggie Lovers Pot Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 9, 2012
The only thing I wasn't really a fan of in this recipe is the thyme - next batch I'll skip it and add something else. Otherwise, this is a good recipe to use up those random veggies in your fridge. I used fresh broccoli and carrots, along with some canned corn I had leftover and frozen cauliflower. (I sauteed the broccoli and carrots along with the onion and potato mixture to let them cook a bit.) I also used plain soy milk instead of regular, in an attempt to healthy it up a little. I will say that I screwed up and added the broth before the flour, but I dumped it all in and it came out just fine! I also just noticed that I never even saw that I was supposed to add parmesan - I skipped that accidentally and it was still tasty! Overall a good recipe - I especially like that I can add leftovers and make 'em a quick meal. Also, as lunch proved today, the leftover pot pie is quite a tasty lunch on a cool autumn day!
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Photo by Nashville Nosher

Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA
Living In: Nashville, Tennessee, USA
Reviewed: May 15, 2012
We loved it! i only put half of the thyme leaves salt and pepper to tast More then recommended I used 'no chicken chicken' rather then vegetable broth, cut veggies into smaller pisces, used 6ish tablespoons grated Parmesan cheese and 1 (8 ounce) can Pillsbury® refrigerated butter crescent dinner rolls
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Reviewed: Apr. 2, 2012
YUMMY!
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Reviewed: Feb. 20, 2012
Excellent! But I thought that 3 tablespoons of parmesan cheese was not enough. I added a little bit more.
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Cooking Level: Intermediate

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Reviewed: Dec. 10, 2011
I didn't like this combination. I cooked it for the allotted cook time, and it was still doughy when we were getting ready to eat. I put everything back in the oven, cooked for another 18+ minutes - and it still wasn't crispy. The dough gave the pot pie a flavor that was a little too sweet for my taste. My husband didn't think it was too bad - I picked the veggies out and ate those. I think I will probably try a pie crust the next time we attempt to make a pot pie.
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Reviewed: Nov. 11, 2011
Awesome results!
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Reviewed: Sep. 29, 2011
I'm new to "cooking" and found this recipe really easy to use. Made a few adjustments as I didn't have everything exactly: --Didn't have potatoes ready at home, so skipped the spud and just added frozen vegetables with lots of corn. --Surprise, surprise, also didn't have veggie broth so used beef broth instead. Added a nice flavor. --Added Trader Joe's frozen chicken. No longer vegetarian but that's OK too. --Skipped the crescent roll tin and opted for the puff pastry sheet, lined a casserole dish (after spraying with olive oil spray) and popped it in for about 30-35 minutes until the top was crispy. Great recipe, obviously made a lot of adjustments but was fun to experiment. Highly recommend!
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