Awesome Veggie Pot Pie

[rat79]

   A little nervous, as this was my first attempt at homemade pot pie, but it turned out great. The crust was straightforward, and turned out well.
   For the filling, I got a little creative and put in the following: one bag (14 oz.) of the California blend of frozen veggies, a half of a cup of "Beef-NOT!", a half of a cup of TVP, and probably 1/2 a cup of corn (it was the little bit left from another dinner). I prepared the Beef-NOT and TVP before adding it. I also used 1 cup of veggie stock with 1 cup of water for the liquid part.
   Overall, it turned out well. A little bland, this recipe could definitely be seasoned a bit more. A great "starter" for pot pie, as the inside can be anything on hand.

[veggeroni]

This pot pie IS awesome!  I added some frozen green beans (defrosted) and celery and omitted the corn. I also subbed thyme and rosemary for the cumin. I loved it but I think it needs more broth - I like my pot pies to have "gravy" in them, you know what I mean? But the flavor is awesome. I suggest using a very deep pie plate - I used a regular one at first but I had to dump out the filling, remove the bottom crust, and start over with a deeper dish! No worries, I just had so much yummy filling that it wouldn't fit in my smaller plate!

[lkshep]

First time to make a pot pie and it turned out pretty good. This recipe is very good and is a good base to change up the vegetables. Only that making the pot pie took long and was soo exhausting!

Potatoes cooked just right. Crust was easy to deal with - but ended up adding 2 c. water (~4 times amount suggested). Baked the bottom crust for ~ 4 minutes before adding the veggies and topping it with the other dough.

Other modifications:
Used whole grain spelt flour, only 1/2 c. light margarine, 1/2 c. diced carrots, and 2 large golden new potatoes (will reduce amount next time though). Added 1 clove minced garlic, 1/2 package (6-8 oz) hard tofu crumbles, 1/2 c. diced onion, one diced zucchini, 1 tsp celery flakes, 3/4 tsp thyme, 2 tsp marjoram, 1/4 tsp black pepper, and 5 pinches of rosemary.

Cooked vegetable broth for a very long time in order for it to thicken - added soy flour, but that didn't work (just made it gritty) so added some regular flour to thicken. Cooked onions and carrots in a skillet until carrots  looked more orangy but still somewhat firm.

Used a deep 8 1/2 in-diameter dish and couldn't really seal the pie crusts (top and bottom) but still turned out fine. Baked for 20 minutes covered with foil, then 8 minutes uncovered, then covered it again for 10-15 minutes. Once out of oven, let it sit 10-15 minutes, then sliced it.

Really enjoyed the tofu and carrots. Maybe next time add mushrooms instead of zucchini and mushroom gravy (though veg broth gravy was good too). Good herb flavor. Crust was tasty, though somewhat crispy/tough on bottom and difficult to cut.

To reduce prep time, maybe try the filling with tortillas or pocket style. Could try cauliflower which would pair nicely with the rosemary. Made alot of veggie filling, especially potatoes, which could lessen next time.

Sorry for long post... but overall a great pot pie recipe and will refer to next time!

[HelloMabel]

This was great! It took the better part of an evening to make, but as a student, I will jump through hoops for a big home-cooked meal. I made the crust with corn flour instead, and that caused the dough to be really awkward when rolling it out. It tasted so good though, like a corn bread crust. Instead of 2 little potatoes, I used 1 big yam. I used the carrots, peas, and corn, but also added some broccoli. I'm not sure if I would do that next time.
When making the gravy, I could not thicken it with corn flour, and had to use regular flour. I always forget that flours are not all created equal, and can't be used to replace others in certain recipes.
 
Anyway, my vegetarian roommate, her vegetarian sister and my roommate's meat-loving boyfriend all loved it. Thanks for the recipe!

[Sagesveganmama]

I made this last night for dinner and it was awesome.  I got nothing but wonderful comments.  I only had stone ground whole wheat flour and it didn't look very pretty but after it baked the texture was amazing.  I had to add extra water because of the type of flour I used.  I am definitely making this again.  SUPER YUMMY!!!! 

[vigilant20]

This was a good dinner.  I agree with previous posters that it could use more sauce.  The only other change I would make next time is to leave out the cumin, apparently I'm not a fan!

I was a little confused as to whether or not to precook the veggies, but it's not necessary.  I just thawed the frozen peas and corn and everything was well cooked.

[beebeefox]

 
i stumbles across this recipe last week and have already made it 3 times! i loooove it! not a huge fan of the cumin though. made it taste vaguely like tacos. I left it out subsequent times. im going to make a few to freeze.

[timberwolf]

Great receipe! I made whole meal pastry and chucked in some tinned borletti beans. Rustic and wholesome! Origional would be v. tasty too. 

[vegandani01]

I made this for dinner tonight and my bf and I loved it. I did change a few things, I added McCormick's Mixed Spices (1tbsp) and garlic salt to the broth. Then along with the flour I added 2 tbsp of cornstarch. This really made it thick. I also added an additional 2 tbsp of soy milk and 1 tsp of mixed spice to the dough. It tasted wonderful and will defiantly make again!

[poopinshmicken]

This recipe truly lives up to its name!  I'm super lazy though and I really reduced it.  I used two premade pie crusts and a mixed bag of frozen soup veggies (minus the okra) both obtained from my local faceless-corporation-mega-goods store.  I also cut up some morningstar chickn patties fried up in EVOO and rosemary.  For the filling I had one can of veggie broth and heated that up with lots of pepper, a pinch of cumin and paprika, and cornstarch to thicken.  I filled the veggies and chikn in the pie first then added as much filling as I could over top.  It was delicious and even my omni roomie enjoyed it.  Thanks milwarwin for sharing!

[poopinshmicken]

On a side note, I would recommend baking it in a 9x13 rather than a pie pan just because it would be easier to serve once cut into pieces.