One of my absolute favorite home-cooked meals is chicken pot pie. My mom has been making her classic version since before I can remember and I swear it’s the best I’ve ever had. Everything about it reminds me of home, and it is a staple dinner item upon each of my visits back from college. Realizing I had to give up my ultimate comfort food was one of the toughest battles in my journey with vegetarianism, until my mom surprised with a vegetarian version equal in taste and better in health! Surprisingly, it’s super easy too! Enjoy!
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups vegetable broth
1/2 cup milk
2 1/2 cups extra firm tofu
2 cups frozen mixed vegetables, thawed
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in tofu and mixed vegetables. Remove from heat. Spoon tofu mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.