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
- butter: 0.33333 cup
- onion: 0.5 cup (thinly sliced)
- stalk celery: 1 piece (sliced)
- garlic: 2 clove (minced)
- extra-firm tofu: 0.33333 pack (12 ounce pack, cubed)
- red potatoes: 0.25 cup (cubed)
- oregano: 0.5 tsp
- salt and ground black pepper: (to taste)
- all-purpose flour: 0.33333 cup
- milk: 0.66667 cup
- ½ cups vegetable broth: 1 piece
- frozen mixed vegetables: 1 cup
- pastry for double-crust pie: 1 piece
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C).
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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.
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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.
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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.
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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.
