Reviewed: Dec. 8, 2009

Pretty good although it was a little bland, the only alteration I made was to omit the mushrooms (we don't like them). We did like it enough to try it again sometime but with a few changes maybe some hot sauce in the "gravy" or something to spice it up. Also, I used Pie Crust IV from this site I did not pre-bake it and it turned out great. The bottom crust was not at all soggy and the top was flaky and awesome.

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Reviewer:

maude s.

Cooking Level: Intermediate

Reviewed: Dec. 3, 2009

I made this vegan style and it came out great! I used flour instead of cornstarch and added a bit of soymilk (

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Reviewer:

JROBERTS1983

Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Nov. 30, 2009

Terrific recipe; I've made this dish at least 6 times in the past 3 weeks. Here's my spin on an already fabulous meal: Dissolved half a vegetable bullion cube (in place of soy sauce) and 4 heaping spoonfuls of cornstarch with 4 tablespoons mushroom broth. Subbed in mushroom broth for veggie broth, omitted the sliced mushrooms, added fresh, chopped herbs (rosemary, sage, oragano, thyme) to the pot as well as to the top crust dough. To save time (and butter!) I used a pre-made vegan-friendly whole wheat pie crust. I also dusted the bottom with a bit of cornstarch in fear of a too-runny filling. So tasty, so satisfying, so making this a staple for the winter months!

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Reviewer:

Tina-Pie

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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Reviewer:

Blue Feather

Living In: Fort Collins, Colorado, USA

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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Reviewer:

Kas

Reviewed: Oct. 30, 2009

It was good, my family loved it.

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Reviewer:

Amanda

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Winston Salem, North Carolina, USA

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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Reviewer:

Carrie S.

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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Reviewer:

lazycook

Cooking Level: Intermediate

Home Town: Cool, California, USA

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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Reviewer:

RAINA1105

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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