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Incredible This-will-become-your-favorite Veggie Pot Pie

What you need: 

1 frozen (2 layer) vegan pie shell or fresh dough
1 to 2 potatoes, chopped
3 medium carrots, chopped
variety of veggies, chopped (green beans, zucchini, mushrooms, etc.)
2 to 3 cups veggie broth
garlic powder, to taste
cumin, to taste
tarragon, to taste
cornstarch or flour, as needed (I use flour)
nondairy milk, to taste, optional
bouillon cubes, to taste, optional
vegan grated or sliced cheddar to cover pan in 2 layers
1 (10 ounce) package frozen spinach, thawed

What you do: 

1. Thaw pie shell and try really hard to take one of the two shells out of the tin without it breaking into a million pieces. If you manage, you are a god(dess). Cook potatoes, carrots, and variety of vegetables until they about 3/4 cooked. Preheat oven to 400 degrees F.
2. To make sauce, heat broth in large kettle. Add spices (whatever you like to make it savory) and lower heat. Slowly add cornstarch or flour until slightly thickened. You can add nondairy milk and use veggie bouillon cubes here. Add sauce to the cooked veggies and stir to coat.
3. Layer 1/2 cheese on bottom of lower crust. Spoon in veggies and sauce, then add spinach on top. Add rest of cheese on top of that, and close it up as best as you can with the top shell.
4. Bake for about 45 minutes, or until the crust is brown and delicious cheese and juice oozes out.

Preparation Time: 
15 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Servings: 
3 to 4
Recipe Category: 

SO HOW'D IT GO?

Ahh, vegetable broth, not chicken broth! How do I edit??

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This pot pie was incredible! For some strange reason, I thought I would have to give delicious pot pies up when I went veg.
The recipe was a little vague, but that's okay because I used my imagination! I did use the cream of mushroom soup so it wasn't quite vegan, but still super delicious. I also made my own crust from another recipe on here using whole wheat flour (I don't suggest going full whole-wheat because it was a little dry - I'd actually go all white next time for taste only!)
I used zucchini, squash, ONIONS, red bell pepper, potatoes (cut them up really small!) and PEAS. Don't forget the peas!
I put the soup on the stove and brought it to a boil with chicken broth, then threw the veggies in there (I microwaved the cut up potatoes first for five minutes before I threw them in there) and let everything get mostly cooked, then I poured everything in shells and baked! My carnivorous husband loved it.
(Sorry for the novel)

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This pot-pie is an absolutely winning recipe!!  Every time I've made it, it's a hit!  Lately, I've been throwing in a bunch of Indian spices and went heavy on the curry....it was amazing!

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I LOVE THIS RECIPE!!! I use mashed potatoes for the top instead of another pie crust. So delicious!! Thank you for sharing!

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What a great recipe! Thanks! And it turns out great, even if you modify it according to what you have available.

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has anyone adapted this to make mini-pot pies in a jumbo muffin tin? I'm about to try and was just wondering if anyone was already successful at this and had any tips (:

Okay updating to say this works really well! And it only needed to cook 15 minutes. AND they are adorable.
I'm planning to freeze them and take them to work with me since I can't eat an entire pie by myself before it goes bad.

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has anyone adapted this to make mini-pot pies in a jumbo muffin tin? I'm about to try and was just wondering if anyone was already successful at this and had any tips (:

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Awesome!

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Iv made this sooo many times  :)>>>

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Absolutely LOVE this recipe. It is delicious every single time no matter what I change. As the title says, it IS the best and very simple to do.

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