Vegetarian "no Chicken" Pot Pie

blonder's Note:

Im a vegetarian this is a GREAT comfort food!

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• ½ teaspoon ground thyme
• 1 cup potato , diced
• ½ cup chopped onion
• 1 cup celery , diced
• 1 cup chopped carrot
• 1⁄3; cup melted margarine or 1⁄3; cup butter
• ½ cup all-purpose flour
• 1 ½ cups onion broth
• 1 ½ cups half-and-half
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 cups choppedvegetarian chicken strips or 2 cups firm tofu , cut in tiny cubes
• 2 pie crusts (either store bought or your own recipe)

Directions:

1. Preheat oven to 400°F.
2. Saute onion, celery, carrots and potatoes in butter for 10 minutes.
3. Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
4. Combine broth and half and half.
5. Gradually stir into vegetable mixture.
6. Cook over medium heat stirring constantly until thickened and bubbly.
7. Stir in salt and pepper and tyme; add tofu and stir well.
8. Pour into shallow 2 quart casserole dish and top with pie shells.
9. Cut slits to allow steam to escape.
10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Reviews

[Dutchess3]

OMG! I made this tonight. I was craving my Grandmother's Chicken Pot Pie but I'm a vegetarian now. I made it following this recipe only using biscuits instead of a pie crust because I had them on hand. This was INCREDIBLY Delicious. Thanks so much for sharing!

[Golden Mushroom]

This is wonderful! Really is comfort food, and is a great pot pie. I didn't miss the chicken at all. I subbed chickpeas for the tofu, and made it into a pie with a home made top and bottom crust. Other than that, I followed it as written. The flavor is superb, and the texture is perfect. Another bonus is that you don't have to deal with cooking the chicken, which is a major pain in the other recipe I was using. I see no reason to ever go back to it! Five stars!