Veggie Pot Pie

I have to echo all the other reviews, and say that this recipe is wonderful! The sauce was runny when I first took it out of the oven, but it thickened while it cooled. I used plain water instead of vegetable broth, and it was still delicious. The only thing that would deter me from making this again would be the amount of prep time involved -- the best way I discovered to get around that is to multiply the amount of filling you prepare. I make one pie immediately, then divide the rest into the right portion sizes and freeze them. The filling freezes wonderfully, and it's so easy to defrost, put in a pie crust, and stick in the oven!

This recipe is delicious. I would give it more than 5 stars if possible. As a vegetarian who lives in a house full of meat eaters, this recipe was a definite winner with everyone. In addition to what is listed, I added: shelled edamame, peas, garbanzo beans, broccoli, spinach, extra mushrooms (shitake and cremini), and 3 to 4 heaping tablespoons of cornstarch. I also threw in some extra garlic and some Herbs of Provence for flavor. I used a whole wheat pie crust just on top. Thanks SO much!

Really good, but the next time I make it, I would make the following changes: 1) cook the pie crust a little first, then add veggies and cook again so that the crust is really done. 2) drain most of the broth after cooking veggies. I did skim some off but still put too much in the pie crust. It makes the crust soggy and the pie hard to cut.

I don't often write reviews, but this one deserved looking up my password to log on! My picky 3 y/o asked for more!! I did add 1-2 tbl spoons of cornstarch for a thicker sauce as recommended by other users. It was refreshing to have a meal that was FRESH--I used carrots, potatoes, green beans, peas, celery, onion, garlic and broccoli. I also used Pillsbury refrigerated pie crusts--delicious! Not being vegetarian, I think it would be just as good with chicken or turkey added as well! A keeper for sure!

A really tasty and filling recipe--we didn't miss having meat in it. I omitted the cauliflower and used about 1 TBS more cornstarch, because the sauce was not thick enough. You also need two 9" pie crusts (one for the bottom and one for the top). I used frozen, premade crusts, defrosted and rolled out. I also used a 8X8X2 glass pan.

Really good! I made this into 6 mini-pies (see picture) and did use more cornstarch (5 tablespoons). I don't like mushrooms so I substituted with frozen peas which turned out fantastic. I'll definitely make again and again. Perfect with the roasted garlic potatoes recipe and some cranberry sauce!

I was looking for some hearty comfort food on a cold autumn evening, and this pot pie was exactly what I was craving. The veggies I used were red skinned potatoes, parsnips, green beans, carrots, onions, portabellas and shiitakes. Other than the veggies, the other change I made was I added a little thyme and ground sage to the filling, and a little extra cornstarch. Make sure to bake the bottom of the pie crust for about 10-15 minutes before you add the filling so the bottom of the pie won't get soggy. This was delicious and I will definitely be making this again.

I made individual pot-pies by pressing the crust into a big muffin cups tin. The veggies had really good flavor (I added garlic and onion powder, and a little cilantro).

This was excellent! I used pre-made pastry shells instead of making my own, (I don't do pastry) and the veggie filling made a little too much to fill one pie shell. But it was really good and even my hubby liked it. He usually hates pot pies. It warms up the next day in microwave really nicely too and lasted me three nights. Thanks for this one, it's a keeper.

I used frozen veggies to cut down on prep time (broccoli, cauliflower, carrots, green beans, peas) and only had to cut garlic, onion & potatoes, so total prep time was like 15 minutes! It was freakin delicious. Definitely something we'll make regularly!

The taste of the pie was delicious, no complaints there! The sauce was pretty thick when I made it, but when I put the pie together and cooked it the following day (after refrigerating it) it turned out extremely runny. I actually had to drain the liquid from the pie and as a result the base turned out soggy. I used cornflour, as I think this is the Aussie equivalent for cornstarch. Maybe I should have used more. But I want to try this again one day, I can imagine it will be worth it!

Great recipe, but I did change a few things. I didn't use any mushrooms or green beans and added veggie chicken strips. Instead of using 3 cups of broth, I used a can of cream of mushroom soup with a can and a 1/2 of broth. I also used 3 tbsp cornstarch and 1 tbsp each of soy sauce and worcestershire. FYI, the thickness of the filling in the pot is how thick it will be in the pie. It took 45 minutes to bake. The pie turned out delicious and so satisfying! UPDATE- I made another pie since I have enough filling, but I waited a couple of days. It was SO good. The flavors had combined and it was even better than the first. I would highly recommend letting the filling sit overnight. This recipe is great!

Very good, but does need to be thicker. More corn starch might do the trick.

Flavor was really good. I added more corn starch(2 extra TBS) but it was still pretty runny. no complaints from the eaters though, will make again. PS - 1tsp seems like a lot of pepper and i think it really stands out in the flavor. I am a pepper lover so no complaints from me but others might find it a bit much.

I took the advice of another review individual and used 4 Tbs of cornstarch. Made the consistency perfect. My husband is not a vegetarian but he said this had so much flavor that he didn't even miss the meat.

This was really great! It can get running if you subsitute flour as the thicken agent. All the same, it's versitile and quick yummy.

I was a bit nervous when I saw the sauce contained soy sauce - not a favorite of my family. After looking at the reviews I addied some thyme, the extra corn starch and baked the bottom crust for about 15 minutes. sauce was soooo delicious. This was a great hit with my family and the bottom crust remained perfect. They are already asking me to make this again!

This was very yummy and I definitely will be making it again! My one caution -- the picture of this recipe shows a pie plate but the recipe calls for an 11x7 baking dish. I had planned for a pie size, so I just added in a cup of frozen corn and a cup of frozen peas, and I had enough filling for 2 9" pies. We froze one and will have it to use at a later date. We are excited about that!

This turned out soooo great! I loved the "gravy" sauce for the vegetables! It had lots of flavor, and the soy sauce gave it kind of a meaty taste. You'd never miss the meat in this!

I used crescent roll dough instead of pie crust. Note that if you do this you have to reduce the time and/or temperature! After I peeled off the burnt crust, though, my kids loved it!

Really easy and filling for chilly autumn evening comfort food. As a vegetarian it's difficult to find good "comfort food" recipes. I omitted the celery and green beans, and used instead frozen bags of carrot/pea mix, and broccoli/cauliflower mix. I also used Pilsbury ready-made pie crust and substituted potato starch for the corn starch. It reminded me of the Swanson pot pies I grew up eating (only BETTER), and was great for leftovers. Since my pie was smaller because I used the pie crusts, I used up the rest of the mix by having it over brown rice -- another really great meal!

this was soooo good, ive never tasted anything so delicious. I always loved chicken pot pie and when i became a vegetarian i thought i would never receive the same satisfaction with any "vegetarian" pot pie. Little did i know, this recipe would turn out to be my saviour, in fact i think it's better then most any chicken pot pie i've ever tasted. It was DELICIOUS! thank you so much! by the way, i did add the extra cornstarch which defenitely helped! thanks again, this is awesome!

We really liked this recipe, just what we were looking for on the first snowy day of the winter. I didn't have any vegetable broth, so I used some worcestershire sauce in addition to the soy sauce. Also added thyme and northwoods seasoning (Penzy's). Added peas too. I was surprised by how much I liked the cauliflower in it. It made a big batch of filling, so I just poured half in each of two casserole dishes. Then I topped each one with a frozen pie crust. Good easy winter dinner. Update: To take this into 5 star territory add a nice glug of red wine. Also, here's my crust recipe: Mix 1 1/2 cups flour, 1/2 tsp. salt in food processor. Add 6 Tbsp. cold butter. Process to fine crumbs. Pour into bowl and stir in 1/2 cup plus 2 Tbsp. ice water. Shape into round and refrigerate for at least 1 hour.

This recipe is great because of it's versatility. I should have used what I had on hand (peas instead of green beans and broccoli instead of cauliflower). As other reviews said, it is soupy but if you let it cool after baking, a lot of it is absorbed and that extra broth is needed. One thing that a novice like myself wont know is to bring it to a boil after adding the starch mixture to help it thicken. Luckily my hubby directed me to do this. I also used chicken broth just to get the real pot pie flavor. My carnivore husband said it's the best pot pie he's ever tasted. Great recipe!

I'm sorry to say but I found this recipe to be disappointing. The sauce did not thicken, and I added extra corn starch. It was bland, and despite the fact that I cooked the vegetables longer than the recipe called for, the potato was underdone.

I haven't had a pot-pie for at least 20 yrs (haven't eaten meat since then). Periodically, I check the Swanson Pot Pies at the grocery store, hoping they came up with a veggie pie (Amy's Vegan Pot Pies are too expensive for my liking), so I'm really excited to have found this great recipe that's just how I remember it, but much healthier and animal-friendly! I used "chicken" tvp. I'm sure precooked vegan "chicken" would be great too. And I'm sure that the recipe as is is just as great too. But this was my 1st time making a pot pie with an attempt to make it just as much as how I remembered the meat-version, so that's the only reason I used the TVP. This is a keeper. Thank you!

ATTENTION!! Before you make this be sure you take note that it takes (at least) 4 Tblsps cornstarch!!! (otherwise you get a tasty breaded veggie soup)! Other than that---VERY tasty!!

This was very delicious. The sauce is amazing, and it made so much! I ended up with two large pot pies, not just one. The taste is great! I added a few spices, and omitted the cauliflower because I didn't have it on hand. Amazing! I highly recommend this!

I am a diehard meat lover and honestly I wasn't excited about trying this recipe. Wow was I surprised. This was excellent if fact I couldn't stop nibbling on it, even when it was in the fridge. Each time I tasted it I was amazed how well it turned out and how flavorful it was... This recipe is fantastic hot, warm or cold!!... I followed the recipe as is except I forgot the cauliflower at the store so subbed in broccoli which I had. I did up the cornstarch. The reviews varied from 3 - 5 TBSPS so I went with 4 TBSP. Wasn't runny at all. Oh, and, I cheated using a store bought crust. I wasn't expecting much like I said and didn't want to invest the time. Next time I will make the crust and will make smaller pies. This recipe makes tons. I made one pie and froze the leftover filling in smaller portions. One final note: I am lactose intolerant and have been searching for a recipe to satisfy my craving for comfort food....I've found it.

I wasn't expecting much out of this but decided to try it since it had so many good reviews. Glad I did. This is pretty much perfect. I did change some stuff according to what I had. I used 1 1/2 cups of frozen sliced carrots, 1 cup of peas and 3 potatoes. I didn't use mushroom or green beans. I added an extra half cup of veggie broth. I also double the cornstarch in the mixture. I added some thyme.

I made my own Vegan variation on this-using pretty much the same ingredients, except added some corn, sweet potatoes and peas....I only used just over 2 cups of Veggie broth and simmered in high to get a fast sauce reduction. I used a premade flour pie shell and instead of using a crust on top, made a mashed potato crust with Vegan butter, Vegan cheese and rice milk...topped it off and voila. This recipe is an AMAZING and easy to prepare....and I love that the fat content is very low and the veggies on their own with just the broth and soy sauce concoction are incredible!! Thanks for sharing!!

Very tasty! i didn't use the crust recipe provided so I ended up with lots of leftovers. My husband took it to work with rice and loved it!

This wasn't so great... it tasted more like a mix between a pot pie and an Asian veggie stirfry. I had to use 4 tbsp of cornstarch, and it was still sort of runny. I exchanged 1/2 cup peas for the mushrooms, and I used pre-made biscuits on top instead of using a pie crust, but other than that, I followed the recipe exactly. My boyfriend thought it was good, but he didn't ask for seconds. Eh, next time I'd rather just heat up a frozen Marie Calendars.

This was sooo good!! I followed the recipe exactly and it just turned out so good and flavorful. The whole pie was gone within 24 hours... amazing!

This is a delicious recipe as written and I rated it as such. However!!! If you are not the type of cook who just loves being in the kitchen and knows all the shortcuts or have the right food processor, you might not want to try this recipe. I am not one to want to spend hours in the kitchen (cooking for only 2 people) and because of that, I will not make this again. With all the cutting and dough making, it took me a whole lot longer than 30 minutes prep time.

I made this vegan style and it came out great! I used flour instead of cornstarch and added a bit of soymilk (<1/4 cup) for the sauce to be a bit creamier. For vegetables I used: garlic, onion, cremini mushrooms, carrots, celery, potato, fresh green beans, canned corn, and frozen peas. I also threw in a some leftover diced tofurkey roast for an added layer of flavor. I bought pre-made dough to cut down on prep-time and pre-cooked the bottom dough layer as others suggested. Yummmy. Heated up great the next day too!

4 stars because I changed some things. I have made this a bunch of times, including twice using puff pastry and the Veggie Pot Pie crust on this site. The puff pastry crust was a bit mushy, but good. The veggie pot pie crust was good, I think when I was rolling out the dough I used too much flour because I could taste it too much. I also misplaced my broth so I made my own version. I used dried onion, a small amount of chili flakes, garlic powder, salt, and pepper and it turned out great!! Edit: I made this again with puff pastry dough and prebaked it for a couple minutes before transferring it to the top of my vegetables and cooking the whole thing together.

Thanks for the great recipe! Play with it and add whatever veggies you like!

Delicious. While I was making it my mom complained about how little meat I was cooking, so I scooped out some veggies and replaced them with hamburger crumbles. Then I used beef broth instead of veggie. She said it was up there in her top 5 favourite recipes. This makes a lot of veggies; I filled a quart freezer bag with extra filling even after making an additional mini 4" pie.

I'm a classic creamy sauce pot pie kind of gal, and my boyfriend seems to lean that way too. This was good, but, for us, we missed the creaminess of the traditional pot pie. I don't think i'd make it again, but it was good to try.

A good basic recipe, I will make it again. To reduce the fat content, I left out the bottom crust - and nobody missed it.

Pretty good although it was a little bland, the only alteration I made was to omit the mushrooms (we don't like them). We did like it enough to try it again sometime but with a few changes maybe some hot sauce in the "gravy" or something to spice it up. Also, I used Pie Crust IV from this site I did not pre-bake it and it turned out great. The bottom crust was not at all soggy and the top was flaky and awesome.

My friend originally made this for me and sent me the link to the recipe because I liked it so much. So hard to find a good vegetarian pot pie recipe and this one hits the spot! My only issues were getting the "gravy" part of the pie thick enough and also that I had way more vegetables than could fit in a single pie. I too used frozen pie crust and frozen vegetables when possible to speed things up. Great!

Changes I made, for my own future reference. 1/4 t. ground black pepper, 1/2 t. salt (1/4 t. next time?), beef broth, 4 T. corn starch (maybe even more next time, still runny), zucchini instead of green beans. Totally delicious.

Excellent, simple, hearty, delicious, healthy pot pie for vegetarians and omnivores alike. This was the first pot pie I ever attempted and it turned out wonderfully! I made minor modifications based on comments: 1. I prebaked the crust for a few minutes at 350, brushing butter on bottom crust and eggwash on top (later) 2. I used 2.5 cups of broth instead of 3. 3. I omitted cauliflower and added more of the other veggies 4. I used 2.5 tbs cornstarch instead of 3 Love it! Thank you! It was a big hit.

I follow the recipe exactly as it was and my husband (a meat eater) loved it! So did I! Best vegetarian dish I have ever had.

This recipe turned out great! I halved the recipe, and added an extra tbsp. of cornstarch. Since I didn't have the ready-made pie crust and I didn't feel like making one, I just mixed together one cup of bisquick, a half cup of milk, and one egg, poured it over the top of everything, and baked for 30 minutes. Since the recipe was halved, I was able to perfectly fit everything into a 9 inch square pan, which I lined with Reynold's non-stick foil. Lastly, I used about 5 cloves of garlic and since I didn't have any fresh beans, I just used canned, everything else was fresh. Yum!

We've made this recipe for years. I can't seem to get back into my All Recipes account, but I signed up again to find this recipe just to save it here. Thank goodness I saved it in my files because the poor old recipe is getting pretty tattered. The recipe is wonderful and actually makes two pies for us. We always freeze them, unbaked, and when the kids come they ask for it. We make a big salad to serve with it. This is a wonderful recipe for any vegetarian or foodie type. It's warm and satisfying and just plain yummy. Thank you for a wonderful go to veggie/non veggie recipe. P.S we use ready made pie crust like Pillsbury, just to make it easier.

I am no longer cooking meat so I was looking for a good pot pie recipe. I rated this a 3 because it was good but not what I was expecting. I love mushrooms but in this I wasn't a fan. Wish I would have read reviews better because I would have followed others advice to add more cornstarch, way too runny. Again, the recipe was good just not what I was looking for I guess.

I found the taste very bland,and the sauce was way too watery,made everything soggy also I would have cooked the bottom pastry first then added the filling Was quite dissapointed in this pie

This recipe was wonderful! I substituted peas for the celery and it came out great. It does make a lot of filling, so a 13 x 9 pan might work better.

great!!!!!

This is excellent. Also, if you don't waste a lot of time chopping the vegetables into small pieces, it is not very much work at all. I cut the mushrooms in half and made the veggies large. Didn't have cauliflower; I used frozen green beans, peas, and corn (which also cuts down on chopping!). If you use broth with sodium you definitely don't need to add salt (there is lots in soy sauce and broth normally). I doused it with pepper, used heaping tablespoons of cornstarch, and it was just wonderful. Thanks!

This was absolutely delish! My husband didn't even miss the meat! I actually doubled the recipe so I could freeze one batch for later. We just at the second one, and it was just as good, if not better than the first one. The only change that I made was I used Bisquick baking mix for the top "crust" the first time and a can of Pillsbury crescent rolls the second time, only because I forgot to buy the pie crusts. Either way is a great option.

This was delicious! I added one extra tablespoon of cornstarch to thicken it up and put it in a deeper baking pan. It is a great way to use up left over vegetable.

I only made it for my son's school lunch cos he cant take too much meat. And since he loves cream, I changed the recipe a bit. I used cream of potato condensed soup and added 1/2 cup milk. Took out mushroom, celery green beans and cauliflower and replaced with asparagus and peas. Also added sweet potatoes in addition to normal potatoes. Cut down the sizing too - ie. 1 carrot instead of 2, etc. Added thyme. Took out soy sauce and corn starch since cream of potaotes is starchy enough. Yummy for him and whole family. :)

It was good. Tried having it as leftovers the next day and it wasn't any good.

I found this to be way too watery, even though I doubled the amount of cornstarch. It tasted okay but wasn't fantastic. Also I would have liked it to be nice and creamy... ah. I used rice milk w/ a bullion cube but it still wasn't creamy.

Great meatless meal. I am not a vegetarian but do like to cook meatless dishes regularly. WARNING to vegetarians-- some of the Pilsbury pie crusts have LARD in them! And, Hostess goodies have beef fat in them.

As is, it was good not great. There just seemed to be something missing maybe a certain herb or seasoning but it definitely seemed to lack something. As far as thickening goes, well I believe next time I will use 3 tablespoons of cornstarch or simply boil it longer until it's very, very thick. How it looked going in the pie is how it looked when it came out. A bit on the watery side. Eventually it set a bit but that is when it was cool. I don't personally want to eat a cold pot pie.

After reading all of the positive reviews of this recipe, I was pretty disappointed in the final product. I followed the recipe exactly (as I usually do the first time I try a new recipe), but my fiance and I both thought that it was missing *something*. It is a good way to get lots of veggies in one meal but a lot of prep work (chopping) for a dish that is just okay. I don't know that I will take the time to tweak this to make it better...will probably just try a different recipe next time.

I was pleasantly surprised that the soy flavor was not too overpowering. Maybe I would try a different flavoring next time, but the pie was still very good. didn't use the green beans, and used broccoli instead of cauliflower. I had about 1 and 1/2 cups of extra veggie filling left over. (used a 9" deep dish pie pan which holds the same amount as a 11x7 or 8x8 pan.) Spooned veggies into dough-filled pie pan, trying not to add liquid to the pie, but some liquid still came out of the pie and dripped into my oven while baking. So I recommend putting foil under your pie to catch drips. I also prebaked the shell for about 5 min, as others suggested. I used betty crocker pie crust recipe which is almost the same as the crust for veggie pot pie recipe here on allrecipes. Overall, I was pretty happy with how it turned out, thanks for the recipe.

Great pie. I'm not a fan of cauliflower mixed with other vegetables, as I think it is overpowering sometimes so I cut it out of the recipe.

Excellent pot pie, took it to a potluck and it got rave reviews. I omitted the cauliflower and mushrooms just because I didn't have any. Also substituted swiss chard stems for the cauliflower and arrow root for the cornstach. Perfect consistency I thought. Mmmmmmmmm!

We made it with a cornbread crust and it was "over the top"

It's very easy to make this. What I did was chop all of the veggies before hand and then put everything together. It took about 15 minutes. Kids loved it! Traded off Mushrooms with Tofu and Culiflower with Broccoli. May need 1 more tsp of cornstarch to firm it up.

great dish. I added sweet potato instead, added edamame instead of carrots, bell pepper instead of celery, only because thats what I had on hand. Great versatile recipe, I think you can add to your liking. took advice of other reviewers, added 3 extra TBLS of cornstarch. i also added an extra TBLS of soy sauce, and omitted the water, just mixed soy sauce and cornstarch and the end result was a perfect consistency. also used chx cubes instead of veg broth, and salted to taste. will make again. used the pie crust for this recipe and turned out great. I did cook the crust for about 10 minutes before filling it and it wasn't soggy at all. very hearty meal without meat.

Sorry for the poor review, but this tasted like stir-fry, even after much doctoring. Ultimately, I tossed the pie crust and mixed in some rice. A yummy stir fry, not a pot pie. Thanks for the recipe.

This is an absolute family favorite! I add just a bit more corn starch, some oregano, thyme, and other seasonings. This is a staple in our household now.

I think I might cut down the veg broth to 2 cups instead of using an extra 2 TBS of corn starch to thicken this up. I had way too much liquid at the bottom of my dish. I pre-baked the "pastry for double-crust pie" recipe for 10 mins (punch holes in bottom). I used an 8x8" pan and eyeballed how much to fill it with. I had about a cup of filling left out. Next time I'll use 2 small potatoes or 1 large. I loved the cauliflower and wouldn't leave that out. Bottom line is that we loved the taste and it's worth tweaking.

I couldn't even enjoy the flavor of the different vegetables this way. We will not make this again and the leftovers are being thrown out. Sorry - this one wasn't appealing to us at all.

I didn't expect this to be as good as it was! With soy sauce too!? Our family of all ages loved it. The main tip I have is to DRAIN off the vegetable liquid, maybe at least a cup (can reserve it until you are sure), THEN add the soy sauce/cornstarch mixture. You can always add the liquid back if it is too thick-- I will do this next time. This time I generously doubled the cornstarch, but I still transferred the vegetables to the crust with a slotted spoon; this worked but I left some of the liquid in the pot and my pie STILL bubbled over in the oven (hate when this happens...!) A bit time-consuming, but a keeper.

Pretty tasty however with the soy sauce in it, I fealt like it tasted more like stir fry veggies rather than pot pie

At first I was very skeptical of the soy sauce addition but I tried it anyway and it turned out to be delicious:)

This recipe is wonderful! You do have to watch the cornstarch and add as needed (I added about 2-3 tbsp. more) and I used teriyaki sauce instead of soy because of my personal preference. Tastes wonderful!

This was my first attempt at making a pot pie, and this was wonderful! I omitted the onions due to my taste and sadly took out the mushrooms (due to my husbands taste) but added extra beans and potatoes. This turned out so great, my picky husband said it was like his grandma used to make - and that's a compliment. I would defintely recommend this recipe! Also used 1/8 tsp. garlic powder instead of 1 clove, which was fine. This took me two 1/2 hours to make, but I never rush when I cook...this was a relaxing meal to make! Thanks for the recipe!

Good starting point, lends itself well to customize as you wish. Add a bunch of your favorite veggies. I would recommend going heavy handed with fresh herbs and spices, including the salt and pepper. Thicken with cornstarch until desired consistency is achieved. Made into individual pies using puff pastry. Will definitely make again!

Very tasty. Not hard to make but a little time consuming due to all the chopping. DH, who is not a huge veggie fan, really liked it. I used half a package of frozen green beans instead of fresh and placed 1 TBSP. butter beneath the crust, chopped up, before baking. Have made this recipie twice and will certainly make it again.

This is soooooooo good, I could eat the whole thing at once. I did follow the suggestions of others' in adding more cornstarch, 5 tbsps. It worked perfectly, no soggy crust. I used a regular pie plate, which ended up giving me two portions of the filling. I will make this many, many more times. It is a favourite already.

This recipe was amazing. I substituted sweet potatoes for the regular potatoes. I will definitely be making this again soon. Perfect for cold weather days.

Absolutely delicious and easy to make! I change out the veggies and sometimes use chicken broth and add chicken. It's always great! Don't leave out the cauliflower! Besides being healthy, it is particularly yummy in this recipe.

LOVED THIS! I followed the recipe exactly, but did do what others recommended and added 2 tblsp. of cornstarch and subtracted one cup of vegetable broth. It was delicious, and it made enough filling for me to freeze filling for a second pie (I used a regular pie plate for the one I made). I even got a VERY pick 15 month old to eat it, and he hates pretty much everything that is inside of it. He gobbled it up! We will definitely have this again!

This recipe calls for way too many ingredients...it was impossible to fit it all in one pie.

Delicious! Even my carnivore husband wolfed this down! Will make again and again!

Great recipe! I altered a few things to suit what I had on hand. Deleted mushrooms, and added 1 cup peas and 1 cup corn, and swapped 1 of the potatoes for 1 small sweet potato. I also upped the corn starch to 1/4 cup after reading other reviewers. I used a recipe for a spelt flour pie crust to up the protein content of the dish a bit. Really delicious and hearty! A perfect supper for a cold winter evening. This one is a real keeper. I like it because this is a good one for using up that little bit of this or that veggie left in the fridge toward the end of the week, too. We will be making this often this winter, I am sure. There's kind of a trick to getting cornstarch to thicken sauces. As a rule of thumb, use 1 Tbsp cornstarch per 1 cup of liquid to be thickened. Make your slurry of equal amounts cornstarch and water ( I just added the soy sauce right into the veggie mixture) Make sure the veggie broth mixture is actively boiling when you stir in the slurry, and keep it boiling for the full 3 minutes after, which thickens the sauce and cooks out any starchy taste. Thanks for a great recipe Pattecake! This one is totally going into my "YUM!" file!

It was good, my family loved it.

I think the success of this dish largely depends on the type of crust used. I used the recommended crust but it wasn't nearly enough to line the bottom, sides, and top of the filling. This dish is minorly labor intensive/takes a good amount of time to make, and for the time put into it and all the ingredients used, I don't think it's THAT fantastic.

Very good. A little salty though with the soy sauce and store-bought broth. Next time I won't add the extra salt.

Very good recipe base - I omitted the mushrooms and substituted broccoli for the cauliflower. Next time I will add the broccoli after the green beans as it took decidedy less time to cook. The sauce was a bit too salty for my taste, but I will definitely keep experimenting with it- there is a great recipe somewhere in here!

Wow that's good! Increased the corn starch to 4 tbsp as per other reviewer's suggestions and sprinled in some poultry seasoning with the vegetible broth. Made 2 pie pan sized pot pies. Best veggie pot pie I'e ever tried. Thanks for the recipe.

Absolutely positively delicious! I didn't think pot pie could taste so delicious. I used the little Trader Joe's concentrated broth packets for the broth. I also added couple handfuls of dried mixed mushrooms chopped into small pieces (instead of fresh) and used the soaking water for the water component of the broth. I also used my favorite pie crust, the No Roll Pie Crust II recipe from this site as my crusts, I whipped two up in under 5 minutes and didn't have to roll anything. Other than all that chopping this is a super simple recipe. Absolutely rich and flavorful and every bit as savory as a meat dish and super filling. I love it and will definitely be making it again soon.

It was ok, maybe a little dry and could use a bit more flavor.

This was delicious! The broth was a little runny so I need to add more cornstarch next time. The flavor was amazing. I love this recipe because it's open for adding any kind of vegetables that you have around.

It was fabulous. I doubled recipe, switched cauliflower for broccoli, and put only 1 serving of broccoli and green beans in. I still couldn't fit it all in the 2 pies. It was overflowing and delicious. I think in the future, I will not use 2 crusts, but just one on the bottom. It really doesn't need 2, and 1 will make it even healthier. Yum! Way to go, PATTECAKE!

This was so yummy on a cold November evening. The sauce cooks up nice and thick..thanks to the advice of previous reviewers, I added another TBS of cornstarch. I don't think the soy sauce made it taste like stir fry at all. It gave it a deep, rich flavor. I used a 9x13 pan and put Pam's crust on just the top. It came out perfect! We will definitely have this one again!

If I make this again I will leave out the soy and try to make it creamier. I'm sure it is just my personal taste, but I didn't like the taste of the "sauce".

Delicious!! Now, I only gave 4 stars because it did not taste like a real pot-pie. It tasted more like a veggie stew in a pie. Still VEERRY delicious though! Will definitely make again!

This was delicious. Made as is but omitted the celery as I don't like it.

Great pot pie! I made a few changes based on comments. I used 2 1/2 cups of broth and I baked the bottom pie crust for a few minutes before adding the filling. It was perfect. Will use again!