Vegetarian "no Chicken" Pot Pie

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/2 teaspoon ground thyme
• 1 cup potato, diced
• 1/2 cup chopped onion
• 1 cup celery, diced
• 1 cup chopped carrot
• 1/3 cup melted margarine or 1/3 cup butter
• 1/2 cup all-purpose flour
• 1 1/2 cups onion broth
• 1 1/2 cups half-and-half
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups chopped vegetarian chicken strips or 2 cups firm tofu, cut in tiny cubes
• 2 pie crusts (either store bought or your own recipe)

Recipe

• 1 preheat oven to 400°f.
• 2 saute onion, celery, carrots and potatoes in butter for 10 minutes.
• 3 add flour to sauteed mixture, stirring well cook one minute stirring constantly.
• 4 combine broth and half and half.
• 5 gradually stir into vegetable mixture.
• 6 cook over medium heat stirring constantly until thickened and bubbly.
• 7 stir in salt and pepper and tyme; add tofu and stir well.
• 8 pour into shallow 2 quart casserole dish and top with pie shells.
• 9 cut slits to allow steam to escape.
• 10 bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.