Mushroom and Root Vegetable Potpie

I have a new vegetarian in the family and am looking for new and tasty vegetarian dishes. This was delicious! I think I liked it better than my regular chicken pot pie recipe. It was tasty and the sauce was so creamy. Ok, so it was a bit of work and I did have to wash a bunch of pans/pots afterwards but my whole family loved this dish. I didn't bother making my own crust. I used a Pillsbury pie crust and it worked just fine (and saved a few steps too!). I ended up making a bunch of small potpies in individual foil pans so that I could freeze a few for later but we ended up eating them all! I will definitely make this again but will make double the recipe so that I can freeze enough for a second meal.

One of the most disappointing recipes of all times! It was a waste of 1.5 hours that I could have spent with my family! It was a pricey dish as well. Very bland! The final product does not warrant the time or $. Do yourself a favor and forgo this recipe!

I took other reviewers' suggestions and reduced the broth from 3 cups to 2. I ended up with a perfect creamy filling. Definitely needed to add salt to the filling. Even though I ended up with a tasty meal, it wasn't tasty enough to warrant all the steps in this recipe.

I would definitely make this tasty vegetarian potpie again -- it was my first introduction to parsnips and rutabaga! Although it took about an hour to prepare don't let that deter you; it's worth the effort. I used 4 cups chicken broth (not vegetable) and only 1 cut of milk and used a 9x11" baking dish instead of individual ramekins.

Hard to follow recipe, took 2 hours to make,used many pans and bowls and entirely unremarkable.

With some revisions, I think this recipe would be outstanding, but as it is, it's just good. My recommendations: 1) simmer the root veggies for only 5-8 minutes vice the 15 listed because they continue to cook when you put the rammekins back in the oven and got too soft for my taste (I like a little bite to my cooked vegetables) 2) reduce vegetable stock by 1/2 cup to achieve a slightly thicker consistency. 3) If you use homemade vegetable stock like I did, add salt at appropriate points in the recipe or it will taste bland. 4) the dumpling on the