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Vegetable Pot Pie Recipe

Vegetable Pot Pie

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (63)

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Average Rating:

Total Reviews: 63

Showing 51-60 of 63

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  • on June 26, 2006

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    Absolutely wonderful. I followed the recipe exactly and it was just divine. I had never cooked with fennel before but it was so nice. I made it for a dinner party and got raves...you've gotta try this recipe!

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  • on June 14, 2006

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    This is the only pot pie recipe you will ever need. I didn't have Pernot or Saffron, so I substituted a little white wine and marjoram. I also have picky eaters, and they loved it.... thank you!

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  • on February 23, 2006

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    So I made a few changes ie; can't stand saffron, so I left it out,didn't have fennel and squash or pernod, so I left that out as well.And this will just kill some people, but I used canned green beans and carrots and peas. Did everything else as written, and guess what?! They want it again this week!

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  • on September 30, 2005

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    I had this and it was great, too bad chicken stock is in the recipe though, not truely vegetarian

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  • on September 10, 2005

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    I am not a big stew type but I am a lover of trying to figure out how to get my husband and 2 year old to eat their veggies and this stew did that for me.

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  • on March 14, 2005

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    I made Ina's pot pie recipe and my family just loved it. It was so simple and easy I could hardly believe it. It will be a staple of my "comfort foods" file from now on!

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  • on March 01, 2005

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    other than the fact that the serving size was a bit large, this recipe was incredible. I baked it in a large baking dish rather than individual servings, and it was great - easily enough for 6 or even 8. One other thing - the pastry had enough salt in it such that it was not necessary to sprinkle more on before baking, but that was probably personal preference.

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  • on February 27, 2005

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    This is a great recipe. My husband is a vegetarian and a picky eater who generally doesn't like left-overs couldn't get enough of this. I didn't use the Pernod though but I don't think we missed it. I would suggest thawing the pearled onions a little before adding them to the sauce & vegetable mixture.

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  • on October 25, 2004

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    I would award them! This goes into oh-my!! territory...we could easily have just eaten the sauce with a spoon (or dipped it with bread!. Next time, though, I will make them in large custard cups, probably will make 6-8 servings...it was just too much stuff to serve 4!! Paula, you RULE!!!

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  • on October 25, 2004

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    this was very good, and worth the work. i didn't realize until it was in the oven that I needed to add the heavy cream, but no matter. it came out fine just the same. the only work was cutting the butternut squash. i will make this again.

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