Veggie Pot Pie

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Most Helpful Positive Review

Jul 09, 2005

I have to echo all the other reviews, and say that this recipe is wonderful! The sauce was runny when I first took it out of the oven, but it thickened while it cooled. I used plain water instead of vegetable broth, and it was still delicious. The only thing that would deter me from making this again would be the amount of prep time involved -- the best way I discovered to get around that is to multiply the amount of filling you prepare. I make one pie immediately, then divide the rest into the right portion sizes and freeze them. The filling freezes wonderfully, and it's so easy to defrost, put in a pie crust, and stick in the oven!

—PEACEFULMOLLY

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Most Helpful Critical Review

Jun 04, 2003

The taste of the pie was delicious, no complaints there! The sauce was pretty thick when I made it, but when I put the pie together and cooked it the following day (after refrigerating it) it turned out extremely runny. I actually had to drain the liquid from the pie and as a result the base turned out soggy. I used cornflour, as I think this is the Aussie equivalent for cornstarch. Maybe I should have used more. But I want to try this again one day, I can imagine it will be worth it!

—MEL_JADE

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340 Ratings

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Feb 18, 2007

This recipe is delicious. I would give it more than 5 stars if possible. As a vegetarian who lives in a house full of meat eaters, this recipe was a definite winner with everyone. In addition to what is listed, I added: shelled edamame, peas, garbanzo beans, broccoli, spinach, extra mushrooms (shitake and cremini), and 3 to 4 heaping tablespoons of cornstarch. I also threw in some extra garlic and some Herbs of Provence for flavor. I used a whole wheat pie crust just on top. Thanks SO much!

—kdeeryhays

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Jun 26, 2008

Really good, but the next time I make it, I would make the following changes: 1) cook the pie crust a little first, then add veggies and cook again so that the crust is really done. 2) drain most of the broth after cooking veggies. I did skim some off but still put too much in the pie crust. It makes the crust soggy and the pie hard to cut.

—Amanda Y

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Jan 28, 2004

I don't often write reviews, but this one deserved looking up my password to log on! My picky 3 y/o asked for more!! I did add 1-2 tbl spoons of cornstarch for a thicker sauce as recommended by other users. It was refreshing to have a meal that was FRESH--I used carrots, potatoes, green beans, peas, celery, onion, garlic and broccoli. I also used Pillsbury refrigerated pie crusts--delicious! Not being vegetarian, I think it would be just as good with chicken or turkey added as well! A keeper for sure!

—RobinMD

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Feb 13, 2003

A really tasty and filling recipe--we didn't miss having meat in it. I omitted the cauliflower and used about 1 TBS more cornstarch, because the sauce was not thick enough. You also need two 9" pie crusts (one for the bottom and one for the top). I used frozen, premade crusts, defrosted and rolled out. I also used a 8X8X2 glass pan.

—APRILMILLER

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Oct 21, 2005

Really good! I made this into 6 mini-pies (see picture) and did use more cornstarch (5 tablespoons). I don't like mushrooms so I substituted with frozen peas which turned out fantastic. I'll definitely make again and again. Perfect with the roasted garlic potatoes recipe and some cranberry sauce!

—Michelle S

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May 10, 2006

I made individual pot-pies by pressing the crust into a big muffin cups tin. The veggies had really good flavor (I added garlic and onion powder, and a little cilantro).

—NESSITA

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Nutrition

Calories
469 kcal
23%

Carbohydrates
54.5 g
18%

Cholesterol
0 mg
0%

Fat
25 g
39%

Fiber
7 g
28%

Protein
8.4 g
17%

Sodium
1198 mg
48%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Veggie Pot Pie

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 469
Calories from Fat: 225

% Daily Value *
Total Fat 25g 39 %
Saturated Fat 5.6g 28 %
Cholesterol 0mg 0 %
Sodium 1198mg 48 %
** Potassium 661mg 19 %
Total Carbohydrates 54.5g 18 %
Dietary Fiber 7g 28 %
Protein 8.4g 17 %
Sugars 6.8g
** Vitamin A 130 %
** Vitamin C 45 %
** Calcium 7 %
** Iron 30 %
** Thiamin 37 %
** Niacin 50 %
** Vitamin B6 24 %
** Magnesium 15 %
** Folate 53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.