This is the best vegetable pot pie! I did what someone else said and baked the bottom crust a little first. I also added some Lawry’s seasoned salt and a touch of cayenne pepper.. I like hot food. Also I didn’t have potatoe soup and used mushroom just as good, plus added a little can of chopped mushrooms to the vegetable mis.I got such great reviews… I am actually making another right now! It is so easy and taste so good!
Very tasty for how easy it was! And beautiful, too. I didn’t use the egg on my crust and it still looked and tasted wonderful. Took nearly no time or effort, and was a big hit with my meat-eating boyfriend. This one goes in my everyday recipe box.
Very quick, tasty & was devoured by my kids (actually there wasn’t enough!!). To cut back on the fat content of using two piecrusts, next time I plan to double the recipe and cook it as a stew on top of the stove with Bisquick dumplings instead.
Fantastic and EASY. I actually made 6 separate little pies in little tins by splitting up the recipe. They were a huge hit for vegetarians and meat-eaters alike.
I took the suggestion to cook the bottom a little first. Mine was not soggy at all. I only had cream of chicken. Added garlic. Super easy & quick for a busy night. Next time I will leave out the Thyme. I don’t care for it. Hubbie loved it but asked where the chicken was. I told him it was a Vegetable Pot Pie . . . Thanks!
this was BEYOND easy and SO good!!! i don’t like dry herbs so i went to buy fresh thyme, when i came across a prepackaged “chicken herb blend” which was fresh sage, rosemary, and thyme… HOLY COW! so so so good!!! a fantastic recipe for anyone who just needs to throw something together!
This is a favorite in my home. In fact, it is probably THE favorite with most of my family members, which is a little crazy considering how easy it is. I add a package of extra firm tofu prepared as follows: drain and press between paper towels; cut into cubes; add a couple of spoonfuls of all purpose flour plus garlic powder, salt, and black pepper to taste then stir to coat; fry in oil in a skillet until it is golden and the outside is a little crispy; then add to the pot pie filling mix.
Great and quick comfort food with only five minutes of preparation! As per what I usually try to do, I followed the recipe as is. It was just perfect. I had to increase my cooking time by 10 minutes to get the correct crust doneness, but that was it. It had the really good “pot pie” taste minus the meat. I could even see myself just adding some chicken next time for the more traditional recipe. The kids just loved it! I am actually going to buy small ramekins and make individual portions for their lunches. Thanks KDCG!
I used (thawed) frozen Italian veggies and I didn’t have thyme, so I used fresh rosemary from my garden. This was my first pot pie and it turned out “very good” according to my fiancee. The bottom crust was still kind of doughy, and I kept it in the oven for about 1 hour, but maybe because of my substitutions.
It was so easy and I will surly use it again!
What a great little recipe! I’ve tried several veggie pot pie recipes from this site, but this one is the best. Followed the recipe to a tee other than omitting the egg wash and subbing sage for the thyme. I also tried it with cream of celery soup, but it’s better with cream of potato. 5 stars and highly recommended!
INGREDIENTS
1 sheet frozen, store-bought puff pastry, thawed
1 1/2 cups carrots, chopped
1 cup potato, diced
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Veggie Pot Pie
30 min to prepare; 1 hour to cook; serves 4
INGREDIENTS
1 sheet frozen, store-bought puff pastry, thawed
1 1/2 cups carrots, chopped
1 cup potato, diced
3/4 cup vegetable broth
1/2 cup (1 stick) unsalted butter
1/2 onion, chopped
4 cloves garlic, minced
3 tablespoons all-purpose flour
2 tablespoons heavy cream
2 tablespoons extra-virgin olive oil
2 teaspoons dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground mustard seed
kosher salt and freshly ground pepper, to taste
PREPARATION
Preheat oven to 400º F.
Bring a large pot of cold, salted water to boil and cook potatoes for 8 minutes, or until tender. Drain and set aside..
In a large skillet or Dutch oven, heat olive oil over medium heat and saute carrots and onion until tender. 8-10 minutes.
During the last 1-2 minutes of cooking, add drained potatoes and garlic and cook until fragrant. Season with salt and pepper, thyme and oregano.
Transfer vegetables to a separate bowl.
Melt butter in the Dutch oven and stir in flour to create a roux. Whisk continuously to remove lumps and cook for 2 minutes to cook flour.
Once smooth, whisk in vegetable broth and heavy cream and cook for 5-10 minutes, or until mixture thickens.
Season with salt and pepper and ground mustard seed.
Return vegetables to Dutch oven and stir to make sure everything is evenly coated.
Take thawed puff pastry sheet, unfold it and gently press it into a large baking dish, making sure it comes up at least a little on all sides.
Pour vegetables into puff pastry crust, place baking dish in oven and cook for 20 minutes, or until set and bubbly.
Remove from oven and let cool 5 minutes before serving.
From: allrecipes.com