You are here

Member since April 2003
0
4.608695

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 is so easy!!!  ;)b

I make this about once every week or two... sooo good. I make it differently every time!

0 likes

VERY,VERY GOOD !!!!!!!! TASTY . ;) NO WONDER EVERYONES RAVING OVER IT!!!

0 likes

This was awesome!
I used my in-laws as my guinea pigs, never having made a pot pie from scratch.....well, I bought the crust, so not entirely from scratch, but you know what I mean....
I used potatoes, peas, carrots, and corn.
Seasoned with Rosemary, thyme, basil, garlic powder and cayenne pepper.
So delicious!
My only problem with it - it didn't look as pretty as the pictures....I even let it sit out on the counter for a good half hour before serving....oh well....and I made way too much filling, so I'm making leftovers tonight with puff pastry.
Thanks!!!!

0 likes

This was such a good idea! I may have 'altered' the recipe a lot using suggestions from others, but it is so yummy. I made a topless pie and used a biscuit recipe (with ww and quinoa flours) rather than pie crust. The veggies were creamy white kidney beans, red peppers, carrots, eggplant and baby white potatoes. I also used nooch in the sauce (which was not nearly thick enough especially since the veggies added water to it, but next time I'll know better). Then I topped it all off with cheese. I think I'm in love :)>>>

0 likes

Loved it!  However, I could not find a prepared crust that didn't contain lard  :( 

If you don't want to make your own pie crust, look for Mrs. Smith's or Marie Callender's pie crusts in the frozen dept (usually by the frozen fruit).

0 likes

Loved it!  However, I could not find a prepared crust that didn't contain lard  :( 

For spices we added, cardamon, curry powder and coriander.  It was delish!  We will definitely make this again.  Thanks for sharing!

0 likes

This is AWESOME!!!!!! The name is very fitting.
Great Value is actually the only store bought pie crust that I've found that isn't made with lard. Go figure.

I just made this for lunch for the second time and the following is my variations (only because I saw some people were confused with how open the recipe is):
Sautee some tofu until brown-- meanwhile take one frozen crust out and flip upside down on some paper towels or whatever else you want to use.
Dice medium onion and throw it in. Throw in a jar of mushrooms (drained).
While that's cooking, drain spinach after defrosting and scatter on bottom of casserole dish. Mix with half a bag of cheese and make sure spinach is spread out evenly.
Pour tofu/onion/mushroom concoction on top of spinach mixture in cass dish.
Then, pour veggie broth in pan with a little flour. Get that mixing until boiling then throw in a bag of frozen veggies (I have been using the birds eye steamer bags with asparagus, carrots, corn). Bring back to boil and pour that on top of tofu, etc mixture. Pour rest of cheese on top and kind of mix it in to the first layer or two in casserole dish.
Take pie crust (it will be in several pieces) and cover up the top of the casserole dish like a jigsaw puzzle. Stab a few holes on top. Stick it in oven at 400 for 45 min.

Best part: I only dirtied a spoon, casserole dish, one pan, a knife and a plate used as a cutting board. Super easy clean up. MAN, IT'S GOOD!  ;)b

0 likes

This was the best pot pie we've ever had!!!  Thank you so much for the amazing recipe!

0 likes

This turned out totally inedible for me.  Obviously I did something wrong, because apparently most other people really enjoyed this pot pie, but it's hard to determine WHAT I did wrong because the recipe is so vague.  It really couldn't be MORE vague if it tried.  Really awful.. I won't be attempting this one again.

0 likes

I was able to thaw one crust and roll it and use it on the top. it was great. The veggies I included were zucchini, carrot, potato (although I will boil them first next time bc they were a bit crunchy), celery, broccoli, and mushrooms. The flour and vegetable broth thing didn't work out quite right, it was forming dumplings, so I put the mixture into the blender and it worked out splendid. Although, I did figure out how to make vegan dumplings, and I did figure out a great recipe for vegan gravy. Awesome. Thanks.

0 likes

Pages

Log in or register to post comments