The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 6, 2009
Great recipe. Nice foundation and easy to make it your own, adding your own favorites. I will say that, at the suggestion of others, we added more cornstarch to thicken the recipe. I don't think that it was necessary in the least; however, I am actually a fan of a very creamy/juicy pot pie (which of course begs the question, "well, why did you add more cornstarch?! lol. I'm a big fan of reviewer suggestion, I guess). I made a big stock pot, so that I can freeze it for easy future preparation. Another very good suggestion made by another reveiwer. I'll simply add more vegetable stock or water for future creamier pot pies! Definitely a keeper and for the meat eaters, chicken, turkey, beef, etc. would go wonderfully with this recipe, but you don't miss it at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 16, 2009
I thought this was great, especially since I'm generally used to chicken in my pot pie. I substituted a cup of frozen peas for the cauliflower and left out the celery. I added about two extra tablespoons of cornstarch and tripled the amount of garlic. I couldn't fit all the veggies in the pie crust, so I froze the extra for another time. Very, very good!
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Cooking Level: Intermediate

Home Town: Novato, California, USA
Living In: Tigard, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: May 27, 2009
Yummy! I halved the recipe, put it in a frozen pie crust & covered it with phyllo dough brushed with olive oil. I was impressed. I didn't miss the creaminess of frozen pot pies at all. Very flavorful.
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Home Town: Saint Paul, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: May 18, 2009
It tastes pretty good, but the measurements are WAY off. I followed the recipe exactly, and ended up with too little crust and WAY too many veggies for the pan. I'd say the quantity of veggies needs to be reduced by at least a third. Another clove of garlic probably wouldn't hurt, either. I'll make it again, but not without some dramatic adjustments to quantity!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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Reviewed: Apr. 20, 2009
Excellent pot pie, took it to a potluck and it got rave reviews. I omitted the cauliflower and mushrooms just because I didn't have any. Also substituted swiss chard stems for the cauliflower and arrow root for the cornstach. Perfect consistency I thought. Mmmmmmmmm!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 14, 2009
Excellent base recipe. I added more cornstarch like other reviewers. Try in individual ramekins, with just a top crust to reduce calories/fat and for presentation value. All three of my children love this! I used Knorr veg. bouillon for a little more flavor than broth and found I didn't need additional salt. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 13, 2009
This was excellent! All six of my family members loved it...for the first time in a long time, there weren't any leftovers! I follwed the notes of a few other reviews and added an extra TBS of corn starch, which worked wonderfully. I will definitely make this again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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Reviewed: Apr. 7, 2009
This dish came out very good. I had all of these veggies in the fridge that had to be used. I used chicken broth instead of vegetable both and added edamame for protein. For the pie crust, I made a Brazilian recipe, which is used for chicken pot pie in South of Brazil, add the following ingredients to the blender: 1 egg, 1 egg white, 1/3 cup canola oil, 1/2 cup of milk and flour (around 6 Tbsp, I don't usually measure the flour, I just add a few Tbsp until is nice and not too firm, is supposed to be like a thick smoothie). Poured some of the crust on the bottom of a baking pan, then the veggie mixture and the rest of the crust. Baked at 385 for 45 minutes.
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Cooking Level: Intermediate

Home Town: Florianopolis, Santa Catarina, Brazil
Living In: Boynton Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 3, 2009
excellent meal that is so easy to make and tastes delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 26, 2009
I used this as a basis for my pot pie. I used chicken broth since that's all I had and after all, the purpose of pot pie is to make one big meal out of lots of little things left over. I used a biscuit topping and this was a big hit! Thanks
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Cooking Level: Intermediate

Home Town: Milledgeville, Georgia, USA
Living In: Louisville, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 12, 2009
Next time I would use a little less soy sauce because I thought the taste of it was overwhelming... but overall a fantastic recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 3, 2009
I did everything as instructed and my pot pie filling is an ugly dark brown color and smells quite unappetizing. I used Swanson Veg. Broth from the can, it was a reddish brown color when it came out. After seeing the results, I would strongly advise others not to use this brand when making this recipe! It's so disappointing, I'm sure this recipe makes a good pot pie. I'm curious to know what brand of broth others users used in their recipes, all the photos have lovely light colored filling. No matter what, I'm still giving it 4 stars since I'm sure it was the broth and not the recipe that was the mistake.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 12, 2009
Sorry for the poor review, but this tasted like stir-fry, even after much doctoring. Ultimately, I tossed the pie crust and mixed in some rice. A yummy stir fry, not a pot pie. Thanks for the recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 9, 2009
I make 2 pies with the filling of one recipe. Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 2, 2009
I have now made this potpie twice! The first time it was pure bliss! Last night when i made it i doubled the recipe and i had to leave out 2 cups of broth and the pies were still just a big pile of soup! Make sure when you double the recipe you leave out at least cups of broth!
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Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA
Living In: Oviedo, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 29, 2009
This is such a tasty and easy recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 26, 2009
I modified this recipe with some other veggies and put some flavor in with extra butter and soy sauce. It was a hit at the party I made it for, surely a keeper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 26, 2009
A very nice recipe. We changed up the vegetables. Worked well.
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Cooking Level: Expert

Living In: Fairbanks, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Photo by Angela Burdick
Reviewed: Jan. 22, 2009
This was perfect!
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA
Living In: Wahiawa, Hawaii, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 21, 2009
Pretty good filling, but still needs more in my opinion. I added a can of chickpeas and next time I think I will add some corn kernels and maybe some broccoli. Overall, pretty good though.
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