Ingredients
-
1/2
-
1
-
1/2
-
1
-
1
-
1/3
-
1/2
-
1 1/2
-
1 1/2
-
1
-
1/2
-
2
-
2
-
-
Directions
Vegetarian no Chicken Pot Pie, Im a vegetarian this is a GREAT comfort food!, Question: Just for clarification, does the recipe use one 2 quart casserole dish with two pie crusts covering the one dish, or is it two 1 quart casserole dishes with a pie crust for each dish?, Loved this! I added some frozen green beans and used a single puff pastry to top Perfect for a cold winter night Thanks for posting the recipe I’ll be making this again!
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Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
Saute Onion, Celery, Carrots and Potatoes in Butter For 10 Minutes. |
|
3
Done
|
Add Flour to Sauteed Mixture, Stirring Well Cook One Minute Stirring Constantly. |
|
4
Done
|
Combine Broth and Half and Half. |
|
5
Done
|
Gradually Stir Into Vegetable Mixture. |
|
6
Done
|
Cook Over Medium Heat Stirring Constantly Until Thickened and Bubbly. |
|
7
Done
|
Stir in Salt and Pepper and Tyme; Add Tofu and Stir Well. |
|
8
Done
|
Pour Into Shallow 2 Quart Casserole Dish and Top With Pie Shells. |
|
9
Done
|
Cut Slits to Allow Steam to Escape. |
|
10
Done
|
Bake For 40-50 Minutes or Until Pastry Is Golden Brown and Filling Is Bubbly and Cooked Through. |
