Prep 15 mins
Cook 40 mins
Im a vegetarian this is a GREAT comfort food!
- 2.46 ml ground thyme
- 236.59 ml potato, diced
- 118.29 ml chopped onion
- 236.59 ml celery, diced
- 236.59 ml chopped carrot
- 78.07 ml melted margarine or 78.07 ml butter
- 118.29 ml all-purpose flour
- 354.88 ml onion broth
- 354.88 ml half-and-half
- 4.92 ml salt
- 2.46 ml pepper
- 473.18 ml chopped vegetarian chicken strips or 473.18 ml firm tofu, cut in tiny cubes
- 2 pie crusts (either store bought or your own recipe)
- Preheat oven to 400°F.
- Saute onion, celery, carrots and potatoes in butter for 10 minutes.
- Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
- Combine broth and half and half.
- Gradually stir into vegetable mixture.
- Cook over medium heat stirring constantly until thickened and bubbly.
- Stir in salt and pepper and tyme; add tofu and stir well.
- Pour into shallow 2 quart casserole dish and top with pie shells.
- Cut slits to allow steam to escape.
- Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
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!
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!
I really wanted the taste of a pot pie last night, but I'm vegetarian so I made this. It turned out amazing! However, I did have to make several substitutions based on what I had on hand, not because I didn't trust this recipe. First, I used poultry seasoning instead of the thyme. Since it contains mostly thyme, it worked very well but I enjoyed the other flavors it brought to the table. I did not have half and half, so I just increased the broth and thickened it with a flour/broth mixture. I used fresh potato, onion, and celery but went with a bag of frozen mixed veggies (green beans, peas, limas, corn, and carrots) for the rest. This proved to be a great time saver. Finally, I used puff pastry instead of pie crusts for the top.
I ended up making 3 individual pot pies in small ramikins to freeze for later, and put the rest into a pie pan. I will definitely make this again! Thanks for sharing this.