A delightful vegetarian pot pie featuring tofu and a medley of vegetables, encased in a golden, flaky crust.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated before placing the dish inside for even cooking.
In a large saucepan, melt the butter over medium heat. Add the onion, celery, carrots, and potatoes, and sauté until the vegetables are tender, about 10 minutes.
Stir the vegetables frequently to prevent them from sticking to the pan.
Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1 minute, stirring constantly.
Cooking the flour removes its raw taste and helps thicken the filling.
Gradually add the vegetable broth and half-and-half to the pan, stirring constantly. Cook over medium heat until the mixture thickens and becomes bubbly.
Keep stirring to avoid lumps and ensure a smooth sauce.
Season the mixture with salt and pepper. Gently fold in the cubed tofu.
Taste the filling and adjust the seasoning as needed.
Pour the filling into a 2-quart casserole dish. Cover with the pie crust, sealing the edges. Cut small slits in the crust to allow steam to escape.
Ensure the crust is evenly placed over the filling for a uniform bake.
Bake in the preheated oven for 40-50 minutes, or until the crust is golden brown and the filling is bubbling.
Check the pie halfway through baking and rotate if necessary for even browning.
Let the pot pie cool for a few minutes before serving. Enjoy your delicious vegetarian tofu pot pie!
Allowing the pie to cool slightly helps the filling set and makes serving easier.
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