Great recipe. I substituted butter for the shortening. I mixed the ingredients but skipped the kneading altogther. I spooned out the dough onto a cookie sheet (for drop biscuits). GREAT! and with much less effort than the orginal recipe requires.

Reviewed On: Jun. 20, 2010

I've made this before and it was great. I would say to half the pepper and half the thyme and add sage in replace of the removed thyme. As a quite comfort meal, try making this on the stove top and serve with biscuits. My variation is as follows: I double the recipe for leftovers. 1 can each of cream of mushroom and cream of potato. Half the pepper, Half the thyme and replace the other half with sage. Salt and/or seasoning salt to taste. I warmed this on the stove and allowed the flavors to mix together. Approx 20-30 minutes on low (after getting it hot/boiling). Stir often. Another variation, try this recipe in a casserole dish and add canned biscuits (uncooked) to the top of the mixture about halfway through cooktime.

Reviewed On: Dec. 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.

Reviewed On: Jul. 4, 2009