Reviewed: May 13, 2012

Simple and tasty. The filling also freezes well. I did not have any issues with too much liquid and a soft bottom crust. Other reviewers gave excellent pie crust recipes.

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Reviewer:

nay-nay

Cooking Level: Expert

Home Town: Duluth, Minnesota, USA

Living In: Madison, Wisconsin, USA

Reviewed: Apr. 8, 2012

Good starting point, lends itself well to customize as you wish. Add a bunch of your favorite veggies. I would recommend going heavy handed with fresh herbs and spices, including the salt and pepper. Thicken with cornstarch until desired consistency is achieved. Made into individual pies using puff pastry. Will definitely make again!

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Reviewer:

flour_child

Cooking Level: Intermediate

Living In: Harrisburg, Pennsylvania, USA

Reviewed: Apr. 4, 2012

I'm sorry to say but I found this recipe to be disappointing. The sauce did not thicken, and I added extra corn starch. It was bland, and despite the fact that I cooked the vegetables longer than the recipe called for, the potato was underdone.

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Reviewer:

Jennifer

Reviewed: Mar. 28, 2012

Excellent, simple, hearty, delicious, healthy pot pie for vegetarians and omnivores alike. This was the first pot pie I ever attempted and it turned out wonderfully! I made minor modifications based on comments: 1. I prebaked the crust for a few minutes at 350, brushing butter on bottom crust and eggwash on top (later) 2. I used 2.5 cups of broth instead of 3. 3. I omitted cauliflower and added more of the other veggies 4. I used 2.5 tbs cornstarch instead of 3 Love it! Thank you! It was a big hit.

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Reviewer:

Angela

Reviewed: Mar. 13, 2012

A good basic recipe, I will make it again. To reduce the fat content, I left out the bottom crust - and nobody missed it.

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Reviewer:

MOMFISH

Cooking Level: Intermediate

Reviewed: Mar. 5, 2012

I wasn't expecting much out of this but decided to try it since it had so many good reviews. Glad I did. This is pretty much perfect. I did change some stuff according to what I had. I used 1 1/2 cups of frozen sliced carrots, 1 cup of peas and 3 potatoes. I didn't use mushroom or green beans. I added an extra half cup of veggie broth. I also double the cornstarch in the mixture. I added some thyme.

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Reviewer:

NYEco1

Cooking Level: Expert

Reviewed: Mar. 4, 2012

I was a bit nervous when I saw the sauce contained soy sauce - not a favorite of my family. After looking at the reviews I addied some thyme, the extra corn starch and baked the bottom crust for about 15 minutes. sauce was soooo delicious. This was a great hit with my family and the bottom crust remained perfect. They are already asking me to make this again!

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Reviewer:

Magic Mother

Cooking Level: Intermediate

Reviewed: Feb. 28, 2012

I made my own Vegan variation on this-using pretty much the same ingredients, except added some corn, sweet potatoes and peas....I only used just over 2 cups of Veggie broth and simmered in high to get a fast sauce reduction. I used a premade flour pie shell and instead of using a crust on top, made a mashed potato crust with Vegan butter, Vegan cheese and rice milk...topped it off and voila. This recipe is an AMAZING and easy to prepare....and I love that the fat content is very low and the veggies on their own with just the broth and soy sauce concoction are incredible!! Thanks for sharing!!

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Reviewer:

LisaDarlene

Reviewed: Feb. 9, 2012

Thanks for the great recipe! Play with it and add whatever veggies you like!

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Reviewer:

purplegirl

Reviewed: Jan. 21, 2012

It was delicious, but it calls for way too much pepper! I cut the recipe in half, and I also made a few changes: 2 tbsp of margarine, 1/4 cup of onion, 1/4 cup peas, 1/4 cup corn, 3/8 tsp pepper, pinch oregano, and sprinkled garlic powder at the end of the cooking process (on the stove top). I used water instead of vegetable stock, because I didn't have it on hand, so I thickened it with a roux (1/4 cup of butter & 1/4 cup of flour). Thank you for this recipe, and I will be making this again!

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