Rated 5.0 stars by 1 users
Entree
Asian
2 (8 inch) pies
15 minutes
40 minutes
"This savory pot pie is as comforting as Grandma’s original but a lot easier to make, thanks to ready-made pie crust and tofu." Patricia Greenberg, The Fitness Gourmet.
1 cup vegetable stock
4 large organic carrots, peeled and diced
1 cup soy or other dairy-free milk
1 teaspoon poultry seasoning
1/2 teaspoon white pepper
2 medium Organic Russet Potatoes, peeled and diced
1/4 teaspoon salt
2 cups Pearl Onions, blanched and peeled
2 cups frozen peas, or freshly shelled English Shelling Peas
4 Ready-Made Crusts or Pie Crust for 2 (8 inch) Double-Crust Pies
Preheat oven to 375°F.
In a large saucepan, combine the stock, soy milk, poultry seasoning, and pepper and bring to a boil. Add the carrots, potatoes, and salt and bring to a second boil.
Reduce the heat and simmer for 5 minutes. Add the onions, peas, and tofu and simmer, covered, another 5 minutes.
Line two 8-inch pie dishes with a pie crust each. Pour the vegetable-tofu mixture into the shells and top with the remaining 2 pie crusts.
Crimp the edges decoratively and cut 3 slashes in the top of each pie. Bake for 30 minutes, or until lightly browned.
This recipe easily halves for one pie. 1/8 teaspoon salt is a pinch.
Chef's tip: pearl onions are easily peeled; drop in boiling water for 3 minutes, transfer quickly to an ice-water bath, drain, trim the root end off and, with a gentle squeeze, pop the outer layer of the onion right off.
