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    You are in: Home / Recipes / Vegetarian "no Chicken" Pot Pie Recipe
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    Vegetarian "no Chicken" Pot Pie

    Vegetarian "no Chicken" Pot Pie. Photo by blonder

    1/1 Photo of Vegetarian "no Chicken" Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    blonder's Note:

    Im a vegetarian this is a GREAT comfort food!

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    Units: US | Metric


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

    Ratings & Reviews:

    • on May 06, 2008


      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!

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    • on October 03, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 12, 2013


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Vegetarian "no Chicken" Pot Pie

    Serving Size: 1 (340 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 685.6
    Calories from Fat 366
    Total Fat 40.7 g
    Saturated Fat 14.0 g
    Cholesterol 33.7 mg
    Sodium 1358.0 mg
    Total Carbohydrate 69.0 g
    Dietary Fiber 6.1 g
    Sugars 3.4 g
    Protein 11.4 g

    The following items or measurements are not included:

    vegetarian chicken strips

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