Rating: 4.44 stars
18 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

I adapted this from a traditional chicken pot pie recipe since my husband and I are vegetarian, and I will never buy a frozen pot pie again! This is great comfort food on a cold winter day.

Recipe Summary test

prep:
20 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 20 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Heat butter in a large skillet over medium heat; cook and stir onion, celery, garlic, and tofu until onion is tender and translucent, 10 to 15 minutes. Season with oregano, salt, and black pepper. Stir flour into vegetable mixture; toss to coat.

  • Slowly stir milk into vegetable mixture until thickened; about 5 minutes. Stir in vegetable broth; cook and stir until filling is thickened, about 5 minutes. Stir in frozen vegetables. Fit one pie crust into a 9-inch pie pan.

  • Pour filling into prepared pie crust. Top with second pie crust; crimp edges together to seal. Poke holes into top crust for ventilation during baking.

  • Bake pie in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.

Cook's Note:

Crust may be made ahead of time for faster pie preparation, and the timing for this has not been incorporated into my recipe.

Nutrition Facts

246 calories; protein 4.9g; carbohydrates 20.2g; fat 16.6g; cholesterol 22mg; sodium 277.6mg. Full Nutrition
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Reviews (21)

Most helpful positive review

Rating: 4 stars
02/26/2013
I made this last night I thought it was delicious! Just add the potatoes when you add the onion. Read More
(4)

Most helpful critical review

Rating: 1 stars
12/13/2012
The recipe doesn't say when to add the potatoes! It was gross. Read More
(5)
18 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
12/12/2012
The recipe doesn't say when to add the potatoes! It was gross. Read More
(5)
Rating: 4 stars
02/26/2013
I made this last night I thought it was delicious! Just add the potatoes when you add the onion. Read More
(4)
Rating: 4 stars
03/04/2013
Great find! We are vegetarian and I wanted to duplicate the chicken pot pie of my youth (minus the chicken!)I added the tofu (but I browned it separately) and cooked the potatoes with the onions and garlic - I also added cauliflower and white cannelini beans - yum! When you add extra veggies, just be sure to up liquid content (I used more milk and water - no broth) and salt enough. Taste "sauce" that forms to see if you like it - then adjust! I also added some paramasian cheese to the sauce - it was VERY very good! Hearty and fairly healthy! Read More
(4)
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Rating: 5 stars
10/25/2015
This is versatile and delicious! This is what I did... 1/4 cup butter; mushrooms instead of tofu (didn't want to open a block of tofu and not use the whole thing); frozen pie crust; not an oregano fan so I sprinkled in dried basil, parsley and thyme; for the cup of frozen veggies I measured out a combined cup of frozen peas and matchstick carrots; I used two small red potatoes and would cut it down to just one next time... I had more filling than my pie crust held... It's even good after sitting overnight and being reheated! Read More
(3)
Rating: 5 stars
12/16/2015
This was absolutely amazing; it was hard to stop eating it even when we were too full! It has that quintessential pot-pie flavor that I loved as a kid. I added about 1/4 cup more potatoes reduced the broth by about 1/4 cup and there was actually a little room to spare. I did dice up the tofu and veggies fairly small which probably made a difference. Now that I know it fits I'll make the pieces a bit bigger next time. I also added more seasoning: thyme sage marjoram and a little bit of tamari. It was exquisite and I can't recommend it enough. Thanks for the recipe Jessica! Read More
(2)
Rating: 5 stars
03/29/2013
I love pot pie and now that I am vegetarian I did not even think about this... made it for a friend of mine and me on a whim... perfecto! Read More
(1)
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Rating: 5 stars
11/23/2018
I've never made a pot pie before, and this turned out great! I used trader joes pre-made pie crusts, which were totally yummy. As others have commented, the potatoes need to be added with the onions. Also, the recipe doesn't mention when to add the flour. This should be added with the milk and broth in order to thicken. I used a little less milk/broth/flour than the recipe called for because i was afraid it would be too milky. I like how it turned out, but probably following the recipe measurements would work too. I also added 1/4 cup each of sliced mushrooms and shredded cheese. And as suggested by another reviewer, i poured a dash of soy sauce in when sauteing the tofu. Yum. Read More
(1)
Rating: 5 stars
05/22/2013
I made this last night using canned vegetables along with 2X spices of various sorts to jazz it up. I love the creative use of tofu in this. The family loved it except for my tofu haters... but that is no reflection on the great recipe. My one issue is that when I was done the potato was still on the table... the recipe does not say when to add it so I didn't even notice the issue until after I sealed up the pie. I'd put it in with the onion to give it time to soften up. Read More
(1)
Rating: 5 stars
01/10/2019
Delicious! Very much like a traditional chicken pot pie. The only change I made was to omit the bottom crust - I put a top crust only. Read More
(1)