Vegetable Pot Pie

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absolutely delicious

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I follow this recipe almost exactly, I just leave out the pernod, used store bought puffed pastry, and use vegetable stock instead of chicken. it comes out perfect every time! People always rave about how good it is! Thanks Ina.

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I made this the other night and I loved it! This recipe required a lot of steps, ingredients and butter but I had a ton of fun cooking. I substituted the aspargus with frozen peas, and have no idea what Pernod is or where to find it, so just omitted that ingredient. I baked the pie in a regular pie tray and it came out great! Definitely try this one :

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This looks amazing! I am making this for a crowd of 14 next week and want to prepare it in advance. How long can I keep it in the refrigerator for UNCOOKED? I'd like to bake it last minute? -Marilyn

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Made this today with a friend of mine. We omitted the saffron and Pernod because we didn't have any. I also omitted the pearl onions and used frozen peas instead. Instead of the chicken stock we used vegetable because i am a vegetarian. We made 2 nine inch pies out of all of the ingredients. It was a very good pot pie, with a few additions. We added celery salt as well as a pinch of Adoboe seasoning and garlic powder. It really gave it the extra flavor it seemed to be lacking. I have never cooked with fennel before and i loved it. It cooks down similar to onions, giving off a sweeter flavor once cooked. Nice comfort food!

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I made this last night for my family and also shared some with our neighbors and an elderly neighbor in the hospital Everyone devoured it (kids and adults alike. I thought the crust was really flaky and flavorful. The filling was like good hometown cooking. I think the fennel (which smelled strong raw but really produced a lovely delicate flavor after being cooked along with the saffron really made the meal tasty. This pot pie is definitely substantial enough to stand on it's own without any chicken being added. I didn't find the meal to be too time consuming either. I started by making the pastry first and while it was chilling in the fridge got the potatoes, carrots, squash and asparagus cooking. I always save Ina's shows on my DVR too, so I can read the recipe and then watch how she does it on the TV, which helps! Next week I'm going to serve this a family whose mom is having surgery for breast cancer. Definitely a recipe I'll make again and again!!

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I couldn't share this enough with everyone who would accept! It was absolutely the best pot pie I have ever had as well as the most comforting dish I've made. The combination of vegetables was perfect. And except for the exclusion of the Pernod, I followed the recipe exactly and it came out beautifully. Ina, I just love your recipes. I think you and I have the same taste buds!

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This was by far the best pot pie I have ever made or eaten for that matter. I followed the recipe to the 'T' except I cooked the pot pie in one large casserole dish rather than four individual dishes and it was amazing. This is not a recipe for those who dont like to cook as it is time consuming but the end product is so worth the work. I will be making this again and again. Yummy!!

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This recipe is very similar to Ina's other pot pie base recipes and it as delicious as all the others. We are trying to eat 3-4 veggie meals a week and this is one that will go into the rotation, you can vary the veggies according to your likes and availability. Peas instead of pearl onions worked for me.

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I made this recipe for my boss and associates at work. It was a huge hit!! My boss is the one who said it was a world class recipe. I couldn't find a butternut squash so I used fresh green beans with the rest of the vegetables in the recipe. I also used puff pastry and made it in a large cassarole dish instead of individual bowls. It was delicious. I must say it was labor intensive but well worth it. thanks Ina!!