Vegetable Pot Pie

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Amazing! Made exactly as written except added a small leek to onion and fennel. Recipe made 5 pies and each was more than enough for 1 person with a salad.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Thank you dgray1711 for the info about usiing the fennel. I too do not like anise or licoriche (sorry, know that's mis-spelled! and have always hesitated to cook with fennel. Your comments made me relax about using the fennel in this recipe! I am a faily new vegetarian and this recipe sounds really good! PS I never tried this recipe, but the system is making me give it a rating so I am giving it a 5 since a lot of you did that too.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

SO YUMMY! I used white wine and it was perfectly delish, but I think I'd like it even more with the hit of Pernod, so I've gotta get some of that! Other than that, followed recipe as written: the fennel was mellow and amazing, loved how sweet the baby onions were, thought the veggie combo with the butternut squash was simply perfect, and think it's the saffron that really makes this potpie so special. Oh, and I did add frozen sweet peas 'cause I love 'em! Next time - and there will indeed be a next time - I'll add some green beans and will reduce the veggie boiling times by just a minute or two. The crust was easy and super-tasty, I highly recommend it; and although it was a bit tender as I worked to cover one large dish instead of smaller ramekins, it looked perfectly fine after it cooked. I'd say this recipe easily serves 6. Still enjoying the leftovers ... YUM!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

DELICIOUS!!! I used 18oz (5" diameter souffle ramekins from Sur La Table (on sale this month for $3.26 each and they worked perfectly. I was worried at first because the filling did not reach the top of each ramekin so the crust dipped in the center. But when they came out of the oven, the crust was nice and even across the top. The portion was a bit too much for me and my girlfriend, but the guys ate the whole thing. The crust was amazing, especially the crispy part around the rim. I used Vermouth instead of Parnod, 1 cup of celery instead of asparagus, and 1 cup of frozen peas instead of the small frozen onions. I also replaced the chicken stock with "Better Than Bouillon" Vegetarian Stock to make this kosher for my friends. The whole thing was outstanding! My husband who usually likes to have some sort of meat for dinner didn't miss it at all. I will definitely make this again! Thanks Ina!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband gave this a 10! Reduced butter to 1 cup, flour to 1/3 cup and increased veggies a bit. Just purchased Sur La Table 18 oz tall souffle dishes and they worked perfectly! The top is about 5 inches in diameter so I didn't use a lot of the crust - good since it's very rich! Used 1/2 bag frozen peas instead of asparagus. Used Whole Foods fresh pearl onions. Plan to make again for company this week - will try to reduce the butter in the filling even more!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

An excellent vegetarian choice that can satisfy both your vegetarian and meat-eating friends with one dish. Some of my friends do not much like Pernod, so I swapped it for white vermouth.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed the recipe exactly, including the Pernod and saffron. My family loved it; couldn't stop eating it. It is the perfect pot pie.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It is delicious and easy vege dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great comfort food dish. I was worried about the fennel, I'd never cooked with it before and I don't like anise but it has a really mild, almost sweet flavor that adds nice dimension.

I made it according to the recipe the first time (minus the pernod and it was really good. I used a little less saffron, and reduced the butter and flour the second time around.

The one thing you should not skip is the homemade crust, it's delicious and super easy. It does make more than you need, so I froze the left over crust to use another time. I'm a serious carnivore and I didn't miss the meat at all. This is also great to make ahead, the pot pie tastes even better the next day. If you're looking for a vegetarian meal that can satisfy a hearty appetite, look no further.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wonderful...a real feel good food, even when the liquor is left out. Delicious and will make again. (The computer is acting strange...this is a 5 star dish, but the 5th star won't stay after clicking.