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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?

I really............ loved this pot pie! It was so delicious.  I tweaked it and cooked most of my vegetables before hand except the potatoes I only cooked them for 10 mins. When I made the sauce I added a dash of chile powder, clove of garlic, cayenne and pepper then once it thicken with the four I added two TSB of nutritional yeast to the sauce.  The yeast gave it that cheesy taste I didn't add sliced cheese to the pie.  My boyfriend mother and aunt both loved the pie and their big meat eaters. The recipe does make enough for two pies so I had leftovers.  The pie is already gone and I'm getting ready to use the left overs to make another pie.  I can't wait!

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Mmmm! So good! I didn't have any veg stock, so I used veg gravy. And I had a LOT of difficulty with the pie shell, but it was oh so worth it! Even my meat-worshipping mother had seconds!

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WOW ;)b I just made it and it was sooooooo delicious!!!
It´s one of my favourite meals now :)>>>

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goodness gracious this was so so good.
i used the vegan calzone dough on the top only.

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if i was a poet I would write a song about it
if I was picasso I would paint a protrait of it and frame it over my fireplace, if I had one
If I was a wild animal I would steal it from the campground and take it back to my lair...
if I was a pilot I would write its name in the sky
...alas I am just me so I will just say I love it.

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This was so good!!  My meat eating boyfriend devoured it!
Thanks so much!!!

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I love this recipe! I make it all the time. Its so simple! I don't use the vegan cheddar, just because I am cheap. It still turns out super yum!

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This was so good! My whole family loved it. I had never even eaten pot pie before, definitely never cooked one. I almost had a disaster with the sauce though. I didn't realize it needed to be heated up for it to thicken and couldn't figure out why it was soupy after 3 tablespoons of flour and a tablespoon of cornstarch. My dad finally pointed that out to me ::) But overall, it came out great! I followed the advice I saw in the comments, like using 2 separate pie crusts and baking the bottom one for 10 minutes first. Thanks for the great recipe!

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My me@tleater roommate loves this , to die for....pot pie should have been called.

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Holy Heck! This was sooooooooo good! This is better than any pot pie i've ever had.  I didn't add any cheese but I don't think it needed it.  Yum!

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