Description
I adapted this from a traditional chicken pot pie recipe since my husband and I are vegetarian, and I will never buy a frozen pot pie again! This is great comfort food on a cold winter day.
Ingredients
- ⅓ cup butter
- ½ cup thinly sliced onion
- 1 stalk celery, thinly sliced
- 2 cloves garlic, minced
- ⅓ (12 ounce) package extra-firm tofu, cubed
- ¼ cup cubed red potatoes
- ½ teaspoon oregano
- salt and ground black pepper to taste
- ⅓ cup all-purpose flour
- ⅔ cup milk
- 1 ½ cups vegetable broth
- 1 cup frozen mixed vegetables
- 1 pastry for double-crust pie
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Heat butter in a large skillet over medium heat; cook and stir onion
- celery
- garlic
- and tofu until onion is tender and translucent
- 10 to 15 minutes. Season with oregano
- salt
- and black pepper. Stir flour into vegetable mixture; toss to coat.
- Slowly stir milk into vegetable mixture until thickened; about 5 minutes. Stir in vegetable broth; cook and stir until filling is thickened
- about 5 minutes. Stir in frozen vegetables. Fit one pie crust into a 9-inch pie pan.
- Pour filling into prepared pie crust. Top with second pie crust; crimp edges together to seal. Poke holes into top crust for ventilation during baking.
- Bake pie in the preheated oven until crust is golden brown and filling is bubbling
- 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 8