Recently while in a restaurant enjoying dinner, I noticed someone eating a chicken pot pie at the next table and it sure did look delicious! As you know I am vegetarian, and chicken is not served in the bungalow, however it is a food I can replicate using tofu. I was excited to make this in the kitchen and I do say it turned out quite good! This recipe makes 4 individual pot pies.
1/2 tsp salt and 1/2 tsp of pepper
1 tablespoon olive oil
1 cup diced potatoes
1 medium carrot, diced 1 small onion, chopped
2 cloves garlic, finely chopped
1 cup of soy milk
2 cups vegetable broth
1/2 cup water
1 1/2 teaspoons parsley flakes
2 cups of tofu chunks or strips
1 cup frozen sweet peas, thawed
1 package pie dough,thawed 1/2 cup all purpose flour
Heat oven to 400°F. Lightly coat 4 individual baking dishes (ramekins) with cooking spray.
In saucepan, heat oil and cook potatoes, carrot, celery, onion and garlic over medium heat about 10 minutes, stirring occasionally, until vegetables are tender.
Stir in broth, soy milk, water, parsley, tofu and peas.
Heat to boiling stir in flour stirring constantly. Remove from heat and set aside.
Using a Ramekin Cut 4 circles from pie dough a little larger than the Ramekin
Place Ramekins on a cookie sheet. Divide mixture evenly among ramekins. Top each ramekin with a circle of pie dough.
Bake 30 to 35 minutes or until pastry is puffed and golden brown. Cool 5 minutes before serving.