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Easy as Pie

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tofu pot pie

I just have to share this yumminess that we devoured in two evenings. Maybe they’re not for everyone… but I’ve always been a fan of pot pies. Chicken, beef, veggie. Love them all. I came across a recipe for tofu pot pie a while ago on pinterest and just saved it.
We actually used it last week as my last ditch effort to rescue a soup I had attempted (no matter what I did to it… added salt… chili powder… let it sit for a while hoping the flavors would jive a little more with time… nothing worked.  It just turned out oh so boring).  But reinvented into a pot pie! Yum!

The actual recipe is here. but it’s as simple as this:

  • Saute some veggies (bare minimums: onions & garlic, but if you want, any other veggies: mushrooms, carrots, celery, etc) and tofu (or chicken or beef if you prefer)
  • Stir in a handful of flour (recipe says 1/3 cup) for thickening
  • Add some herbs (de provence are perfect)
  • Add 2 cups of any of the following: water, broth (veggie, chicken, or beef depending on your culinary leanings) or soup!
  • Let everything boil and then cook together for a few minutes
  • Pour into pie crust #1, top with pie crust #2 and bake for 20 minutes at 350 degrees

One of the simplest things we’ve made and LOVED.  If you really wanted an even easier way to the finish line… I suppose you could also get a can of soup and boil that with some flour to toss in a pie crust…

Either way, we ate an entire half of the pie one night, and the rest of it the next. So delish!

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One response »

  1. That sounds delicious!!

    Reply

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