The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 10, 2009
Have been looking for a good veggie pot pie recipe and this one is the best! I also subbed in some veggies that I had on hand and didn't dice all the vegetables to give the pie a little more character. I also added 4 tbs of cornstarch, which worked great. I would have made 1.5x the crust recipe just so the crust would be a little more substantial. Fantastic!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 8, 2009
Wow that's good! Increased the corn starch to 4 tbsp as per other reviewer's suggestions and sprinled in some poultry seasoning with the vegetible broth. Made 2 pie pan sized pot pies. Best veggie pot pie I'e ever tried. Thanks for the recipe.
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Kas

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 30, 2009
It was good, my family loved it.
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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.
Reviewed: Oct. 19, 2009
A really good recipe all around. We did some tweaking, took out greenbeans and cauliflower and added peas, corn and diced tofu. I also used water instead of broth and added sage, rosemary and a few other seasonings instead. Needed an adtl Tbsp of cornstarch as well.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 18, 2009
This was a yummy fresh vegetable dinner, with the flexibility for a lot of different substitutions (like change of vegetables, addition of chicken, etc.). Like others, I would add more cornstarch. I added extra, but not enough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 13, 2009
Awesome. Added some Quorn (fake chicken bits) to load up the protein. Loved by all, even the kids....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 22, 2009
I'm really impressed! I have never been a fan of pot pie, but decided to try this recipe anyway. I left out the mushrooms, added an extra carrot, added an extra potato, added an extra stalk of celery, omitted the cauliflower, and added a cup of both frozen corn and frozen peas. I used 2 1/2 cups of vegetable broth (made with Better than Bouillon) and increased the corn starch to 4 tablespoons. I used a 9 inch pie pan instead of an 11x8 dish and all but about a cup and a half fit in. (I used store-bought refrigerated crusts.) My three picky kids really loved it, as did I. I'll definitely throw this into my usual rotation!
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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: Sep. 17, 2009
This was delicious. You can use most any vegetables that you like. The only thing I changed was that I left out the mushrooms and used frozen peas instead of green beans (didn't have any). I also added a little sweet red bell pepper. I only used about 4-41/2 cups of vegetables, not counting the onion, and it was just right for an 8X8X2 inch baking dish. I'll definitely make this again.
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Bec

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 4, 2009
How can something so simple be so good? I added a slightly different group of veggies, based on what I had laying around. It turned out wonderful! Next time, I'll multiple my crust by 1 1/2, as it was a little hard to cover the pan. I used flour instead of cornstarch, starting with 2 Tbs. The sauce was a little thin for my taste, so I added another 1 Tbs and it turned out great.
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Photo by HipChickDigs

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 19, 2009
This was an excellent dish and everyone enjoyed it. It definately matters what crust you use so choose wisely.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Katy, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 17, 2009
Even though I'm a vegetarian, I live with a bunch of carnevores. This recipe is perfect for us all and delecious!
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Photo by Summer

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 4, 2009
Excellent recipe! I followed the other reviewers' advice and added a couple extra tablespoons of cornstarch and the sauce turned out perfect. I omitted the onions, green beans, and garlic and substituted it with broccoli and onion powder. You can very easily change the vegetables to suit your own tastes. Next time I make it I plan on using less black pepper as it was a tad too much. This recipe is vegan, but it's so rich you can't tell!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 27, 2009
Delicious! Mine came out a little watery
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 4, 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. 15, 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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Photo by Sheri S.

Cooking Level: Intermediate

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

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: May 26, 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 16, 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.
Photo by Anna
Reviewed: Apr. 19, 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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Photo by Anna

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. 10, 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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