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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Reviewer:

Chef Lexie

Reviewed: Jan. 20, 2012

This veggie pot pie is a great comfort food and is fairly easy to make. It is true that the thickness of the veggie "sauce" is the same pre-baking as post-baking, so you can tweak the cornstarch and spices to your liking before pouring into the pie crust. Instead of soy sauce I used miso to add a salty savoriness without such a distinctive taste. I also went crazy on the garlic and added thyme, sage, and oregano. For the pie crust, I prefer the crust you'll find on the "No Skill Fruit Tart" recipe. Easy, flavorful, and the perfect texture. I had so much veggie mix left over from the first batch of pot pie that I bought crusts the next day and made another pie. Had I have known, I would've made more dough (double) the night before. Next time I will make two pies and freeze them-if they don't get eaten first!

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Reviewer:

DixonDakotaPiper

Reviewed: Jan. 20, 2012

VERY VERY GOOD!! I added 1 cup broccoli as well as 1 yellow squash, otherwise, followed the recipe exactly! I made it in a 9x11 pan and everyone loved it. Definitely will make this one again!!

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Reviewer:

Beckyfl1

Reviewed: Jan. 9, 2012

Best veggie dish ever!

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Reviewer:

Marcy

Reviewed: Dec. 22, 2011

I used crescent roll dough instead of pie crust. Note that if you do this you have to reduce the time and/or temperature! After I peeled off the burnt crust, though, my kids loved it!

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