Vegetable Pot Pie

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I'm making this tomorrow - all your comments will help, thanks.

To all that use vegetable stock - I haven't found one I like - try "No-Chicken Chicken Stock". It is vegetable stock with chicken stock flavor. It's really uncannily good. I get it at WF. I think it is better than any vegetable stock (except for mushroom.

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This vegetable pot pie is very creamy and the crust is very flaky. My husband and I enjoyed it very much. We will be making this dish as one of our family dishes from now on. Thanks Ina Garten for this delicious dish.

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I really liked this recipe. More upscale than your standard pot pie with a canned cream soup base. Plenty filling so you don't miss the meat. The saffron and Pernod (I used HerbSaint make an interesting base that works well with the veggies. I altered the veggies based on what I had at home. The butternut squash got lost in the sauce and the potatoes seemed to outnumber everything else so next time I plan to use less white potatoes, sub sweet potatoes for the butternut squash, add some turnips, baby peas instead of asparagus. I omitted the small pearl onions and used about 2 cups of turnip greens that had been cut into 1 inch thick strips. Just add them to the sauce with the other veggies before transferring to casserole dish. I also used pre-made refrigerated pie crust to save time.

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I always wanted to learn to make pot pie. Before I was a vegetarian, I loved it, but search for one without chicken.

I subsituted the Pernod with white wine and didn't have enough time to make the crust, but it was still amazing. Everyone requested that next time I add peas. I also used veggie stock and add tofu chicken strips. To make it healthier, I used fat free half n half instead of heavy cream. Overall this was delicious!

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I found this recipe delicious with a lot of different flavors - even with my shortcut of store-bought pastry dough. I substituted leeks for fennel (not a fan of the latter and omitted frozen onions since the store didn't have them but didn't miss it since there was so much onion in the recipe already. Definitely a dish worthy of company as well in the individual dishes!

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The flavors are rich and this is so satisfying. I served this to my vegetarian family. They were moaning at the end of the meal because they had no more room yet wanted to continue eating. What a delightful predicament.

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I was so pleased with the way this pot pie came out I can't wait to make it again! I did make a few concessions: I used only 1 stick of butter, left out the fennel and Pernod (not a fan of the licorice flavorand substituted white wine. I also used vegetable broth to make true vegetarian, and I omitted the pearl onions altogether, mostly because I forgot to buy them but you really don't need more onion in this anyway. I used fat-free half and half instead of heavy cream. I didn't want to mess with making dough so I bought some puff pastry. It came out beautifully and delicious. We have a friend who is a recent widower come to dinner every Friday night and he said this was by far the best dinner I've made him yet! Thanks, Ina!

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I was not impress, and I had a little trouble with my dough .. next time I will add chicken it was not the same without the meat..

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I have made this recipe many times adding my own little twist each time. If your not good at the whole dough thing like me i used puff pastry instead and found it works great just needs a little more salt and pepper.

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I have really enjoyed this recipe, however I couldn't get quite as excited about it as some other reviewers for a couple of reasons. I think the sauce is just a bit cloying. (Who thought there could be such a thing as too much butter? Next time I make it I'll add something with a little zing- plain Greek yogurt, white wine or lemon zest maybe. Also, I'd recommend blanching the veggies for about half the recommended time and reducing the amount of onions a wee bit. It also really serves 6 to 8. I've been eating the leftovers for 4 days. All said, it's definitely worth trying.