Comments on: A Pot Pie That Isn’t A Brick

By: Katie

Katie — Tue, 16 Feb 2010 02:29:36 +0000

This is a fabulous recipe. However, be sure that after you add the cream and veggie stock, you cook off the excess liquid (I skipped over that step). Otherwise the pie crust will be a soggy mess underneath and not much of a pie. But yum yum!

By: Chef Edwin

Chef Edwin — Tue, 24 Nov 2009 16:06:58 +0000

Given how much I think about food, I find that very disturbing.

By: Heather (Ghost Baker)

Heather (Ghost Baker) — Tue, 24 Nov 2009 15:03:04 +0000

Actually I’ve heard you CAN gain wait from thinking about food too much! Something about your body continually prepping itself to eat but not being fed… ha!

By: Hänni

Hänni — Mon, 23 Nov 2009 20:50:16 +0000

Ooooh comfort food. Good thing I can’t gain weight just looking at food, b/c I’ve been salivating over everything y’all have posted recently.

By: Chef Edwin

Chef Edwin — Mon, 23 Nov 2009 19:05:39 +0000

Hmm, I don’t think I’ve ever cooked with edamame before… Looks like I need to go for version 2.0 and give these substitutions a shot.

By: Rhapsody

Rhapsody — Mon, 23 Nov 2009 18:15:56 +0000

I’d take out the peas and use edamame instead. Looks good. I like how you don’t have a bottom AND a top crust -that’s too much crust for me!

By: Chef Edwin

Chef Edwin — Mon, 23 Nov 2009 17:41:10 +0000

Noodles is an excellent idea! I think I’d just add to the pie, though… I’ve gotta try that.

By: Lindsey

Lindsey — Mon, 23 Nov 2009 17:24:59 +0000

Heh, I just realized the onions are not noodles…I think that’s where I’d make a substitution.

By: Lindsey

Lindsey — Mon, 23 Nov 2009 17:23:48 +0000

That looks incredibly delicious.