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    You are in: Home / Recipes / Vegetarian Pot Pie Recipe
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    Vegetarian Pot Pie

    Average Rating:

    3 Total Reviews

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    • on February 10, 2013

      Very tasty. No fennel, so I just used celery. I didn't have any puff pastry (and it's $$$) so made some biscuit dough. DH pointed out I could have used canned crescent roll dough. Duh, that would have been good.

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    • on September 18, 2012

      This is a delicious dish! I had a little bit of fresh cauliflower and broccoli so added that in too and it was just terrific. I had a single pie crust that needed using so I took that option instead of the puff pastry option. Filling, comforting, delicious - thanks for sharing the recipe!

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    • on September 22, 2010

      Sharon this is absolutely scrumptious! I had to skip the fennel because I just couldn't find it anywhere around here so I just used the celery. I made 2 individual casseroles and they looked so pretty with the puff pastry topping. There is so much great flavor and texture in this that I can't see how anyone would miss meat. If someone wanter to do a little fancy pastry work and make make flowers or vines on top this would not be at all out of place on your finest holiday table. I have a lot of pastry left and I'm looking forward to enjoying this again soon.

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    Nutritional Facts for Vegetarian Pot Pie

    Serving Size: 1 (231 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 256.1
    Calories from Fat 112
    Total Fat 12.4 g
    Saturated Fat 3.6 g
    Cholesterol 26.8 mg
    Sodium 125.3 mg
    Total Carbohydrate 30.4 g
    Dietary Fiber 4.9 g
    Sugars 4.5 g
    Protein 7.3 g

    The following items or measurements are not included:

    vegetable broth


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