We ate at a local restaurant with friends and again with our family.
Both times someone ordered the amazing Chicken Pot Pie.
I wanted to put together a recipe for a Vegetarian Pot Pie.
Here's a Vegetable version that can be made with the addition of Cubed,
Crispy Baked Tofu or Roasted Tofurky.
Recipe for the Tofu included.
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| This is one of the Vegetarian Chicken Broth Products I use. Frontier's Vegetarian Broth Powder, Chicken Flavored. |
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| This is another one of my favorite Vegetarian Broth Products. It comes in "No Chicken", "No Beef", Vegetable and Mushroom. I use it for Soups and Gravies. I add it to Mashed Potatoes and a variety of other recipes. |
If you're adding Tofu, I make it ahead of time and have it warming in the oven to add to the Vegetable Mix.
Here's what you'll need:
Preheat the Oven to 425 degrees.
2 - 9" purchased Double Deep Dish Pie Crusts.
You'll need a Top and Botton Crust for each Pie.
1 C Diced Carrots
1 C Frozen Peas
1 C Diced Potato
1/2 C Diced Celery
1/3 C Diced Onion
8 TBS Butter
1/3 C Flour
Salt and Pepper to taste.
1/4 tsp Garlic Powder
1 3/4 C Vegetarian Chicken Broth.
2/3 C Whole Milk
1 C cubed Pre-Roasted Tofurky ( I use leftovers from my Roasted Tofurky recipe) or cubed Crispy Baked Tofu (recipe to follow)
In a Saucepan on Medium High Heat:
Carrots
Peas
Celery
Potato
Add just enough water to cover the vegetables.
Bring to a Boil.
Cook for 15 minutes.
Drain well and Set Aside.
In a Skillet on Medium Heat:
Butter, until melted.
Onion
Sauté 5 minutes, stirring.
Add:
Flour
Salt and Pepper to taste.
Garlic Powder
Stir to combine well.
Cook 2 minutes.
Add:
Broth, slowly.
Milk, slowly.
Reduce Heat to Low.
Simmer 5 minutes.
Stirring until thickened.
Remove from Heat.
Add:
Vegetables
Stir to combine well.
At this step you can add the Tofu Cubes or Tofurky Cubes.
Mix well.
Roll out crusts for the bottom of the pans.
Divide Vegetable Mixture equally among the Pie Pans.
Top them with the remaining Crusts.
Use a Fork and seal the edges with the Tines.
Cut a few slits in the top.
Bake 30 - 35 minutes
Remove Pies to a Rack to Cool for 5 minutes.
Serve Hot.
Crispy Baked Tofu:
Here's what you'll need:
Preheat the oven to 400 degrees.
A Sheet Pan lined with Parchment Paper.
1 - 14 oz. package of Firm or Extra Firm Tofu.
Preparing the Tofu:
You'll need 2 Dinner Plates.
You can use the Dinner Plates with a Heavy Object.
( I use a large Soup Bowl and a Heavy Crock filled with Utensils)
Line the Bottom Plate or the Soup Bowl with several layers of Paper Towels.
Place the Block of Tofu on the Plate.
Cover it with the second plate.
Place the heavy object on top.
Allow it to Press for 30 - 40 minutes.
Discard the Liquid and Prepare according to the recipe.
Cut the Tofu into 1" cubes Cubes.
In a Mixing Bowl:
1 TBS Olive Oil
1 TBS Cornstarch or Arrowroot.
Whisk well.
Add:
Tofu and Gently Toss to Coat Well.
Transfer to the Sheet Pan.
Bake for 25 - 30 minutes until Golden Brown and Crispy.
Enjoy!
Peace in the Kitchen!
Add just enough water to cover the vegetables.
Bring to a Boil.
Cook for 15 minutes.
Drain well and Set Aside.
In a Skillet on Medium Heat:
Butter, until melted.
Onion
Sauté 5 minutes, stirring.
Add:
Flour
Salt and Pepper to taste.
Garlic Powder
Stir to combine well.
Cook 2 minutes.
Add:
Broth, slowly.
Milk, slowly.
Reduce Heat to Low.
Simmer 5 minutes.
Stirring until thickened.
Remove from Heat.
Add:
Vegetables
Stir to combine well.
At this step you can add the Tofu Cubes or Tofurky Cubes.
Mix well.
Roll out crusts for the bottom of the pans.
Divide Vegetable Mixture equally among the Pie Pans.
Top them with the remaining Crusts.
Use a Fork and seal the edges with the Tines.
Cut a few slits in the top.
Bake 30 - 35 minutes
Remove Pies to a Rack to Cool for 5 minutes.
Serve Hot.
Crispy Baked Tofu:
Here's what you'll need:
Preheat the oven to 400 degrees.
A Sheet Pan lined with Parchment Paper.
1 - 14 oz. package of Firm or Extra Firm Tofu.
Preparing the Tofu:
You'll need 2 Dinner Plates.
You can use the Dinner Plates with a Heavy Object.
( I use a large Soup Bowl and a Heavy Crock filled with Utensils)
Line the Bottom Plate or the Soup Bowl with several layers of Paper Towels.
Place the Block of Tofu on the Plate.
Cover it with the second plate.
Place the heavy object on top.
Allow it to Press for 30 - 40 minutes.
Discard the Liquid and Prepare according to the recipe.
Cut the Tofu into 1" cubes Cubes.
In a Mixing Bowl:
1 TBS Olive Oil
1 TBS Cornstarch or Arrowroot.
Whisk well.
Add:
Tofu and Gently Toss to Coat Well.
Transfer to the Sheet Pan.
Bake for 25 - 30 minutes until Golden Brown and Crispy.
Enjoy!
Peace in the Kitchen!
