Vegetarian Pot Pie

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Not horrible but would not make it again.

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very good will cook again

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So delicious! I made this recipe as is, and then I created my own inspired by Aida's because I loved the fennel flavor so much! I used my grandmother's whole wheat pie crust recipe to top it off. Yum! check out my twist on Aida's at Shiso Fresh, the blog!

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Very easy to make! I used veg stock instead of mushroom. I felt that it needed a little additional depth of flavor. Would recommend adding fresh garlic & perhaps sage &/or thyme.

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I added an extra potato to make it more hearty, and I didn't add the parsley or fennel, but this was delicious! I make it all the time and my family loves it.

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Outstanding pie. It was easy and full of flavor.

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Excellent! So filling and delicious. I used skim milk and veggie stock instead of whole milk and mushroom broth and it was still so creamy and replaced some of the fennel with parsnip and also the puff pastry dough with 7 oz filo dough to be healthier. outstanding and so filling. im absolutely stuffed and this dish is so healthy!

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The pie wasn't what I expected.My mom thought it was really good,but it wasn't up to my expectations

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The pie turned out wonderful. I agree with another review that the prep took an easy 30 minutes. I was also nervous with the fennel and just used 1 small head. I could not find mushroom broth but just used vegetable broth. I made it basically like it was, but next time I think I would add fresh garlic and perhaps broccoli. This is really worth keeping and making again.

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One of my favorite recipes. Easily made it vegan by using Earth Balance and Almond Milk and gluten-free by using gluten-free flour and pie crust. In my opinion, the fennel is one of the best parts. Love it!