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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?

THis was yummy.My omnivore hubby said it is one to make again. Yay! I used Pepperidge Farm Puff Pastry for the crust. Veggies were broccoli, mushrooms, carrots, potato, onion, spinach and peas. Plus some wheat meat to make it un-chicken. I started to use cornstarch as a thickener, but it was kind of clumping, so I switched to flour. Spices were garlic and onion powder, fresh basil and rosemary and dried oregano. This is one of those recipes that will probably be a little different every time I make it. But it is one I feel I can make for omnivore guests. 

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I use to love :)>>> :)>>> :)>>> "Banquet pot pies".  They were always sooo good.  I haven't had one in years - literally years.  I don't remember why I stopped eating them.  I haven't completely gone over to the "green side"  - so I do use milk and eggs in my daily meals.  Also there was an incident with shrimp about 1 1/2 weeks ago.  O.K. off track.  This pot pie is excellent.  I used 1 can of cream of mushroom soup, 1 bag of frozen veggies (green beans, mushrooms, onion, bellpepper, snap peas, carrots), 1 left over bag of sweet peas, 1 leftover bag of potatoes O'Brien, kale instead of spinach, salt, red pepper flakes, old bay seasoning and Bragg's.  I browned the bottom crust for about 10 minutes before putting the filling in the pie shell and placing 2nd pie crust on top.  I cleaned house while waiting for the pot pie to finish in the oven.  OM-gosh.  I don't miss banquet pot pies anymore.  If you haven't tried this recipe - do so now.  I mean like, right now.  :D Seriously.  Cold weather makes it even better to enjoy.

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My pie was a mess but it was delicious. I used sweet potatoes, carrots, and this frozen vegetable mix from Trader Joe's called Beans So Green with green beans, cauliflower, broccoli and peas in a garlic butter sauce. I used veggie broth with a roux from water and cornstarch to thicken it. It was filling and just fabulous. For spices I used garlic powder, minced onion, basil, pepper, sea salt, and bay leaves. ;)b

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This recipe definitely lived up to expectation. I made it with fresh farmer's market veggies and Daiya cheddar cheese and left the top open with no crust, just a layer of fresh spinach topped with cheese. My entire meat-eating family went back for seconds and they're still raving about this dish. Success! I have extra filling stored in the freezer that I can't wait to use.

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This was really good. I made home made crust and added basil, cumin and sesame oil to the broth.

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;)b Amazing!  I made this and never imagined it would taste as good as it did. Took to the office to share--what a hit!!  Thank you for a great recipe.

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Just like the name says - this will be your favourite veggie pot pie! It is sooooo good. Make it. I add, crumbled tofu for some added protein.
Just know this is time consuming, so don't plan on making it on a work night.

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Holy snap! Delicious!  ;)b
thickened the broth WAY too much so it was really dry but still scrumptious. Definitely making it again!

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This is my new favorite meal.  I make mine with a bunch of spices added to the vegetable broth & flour, steamed potatoes, carrots, peas, onions and I add "We Can't Say It's Cheese" to the mixture before putting in the oven.  I have made it 3 separate times and each time, I end up eating the pot pie for the entire next day for breakfast, lunch and dinner.  I absolutely love it!!!  :)>>>

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this recipe is wonderful!  :D

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