Mandie's Old Fashioned No Chicken Pot Pie

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Posted By: MD
Posted In:  Dinner_Pies
Page Views:  1013 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  how hungry are you?

Additional information: Fat: 1g, Total Carbohydrates: 54g, Dietary Fiber: 8g, Sugars: 2g and
Protein: 10g


  • 1 tub organic extra-firm tofu, frozen , thawed and cubed
  • 1 carton No Chicken broth
  • Plain organic soymilk, maybe 2 cups
  • 2 cubes Vegan veggie bouillon (I use Rapunzel)
  • Earth Balance vegan margarine(1/8-1/4 cup )
  • Sea Salt and Pepper ( white pepper is good)
  • Unbleached all-purpose flour
  • 2 cups potatoes, diced; 1 med. onion, diced
  • 1 package carrots, diced, 1 stalk celery, diced
  • 1 small package frozen peas
  • 1 small package frozen corn
  • 1 small package frozen cut green beans or asparagus
  • Sage ( dried or rubbed or fresh minced- about 4 leaves)
  • Onion powder,parsley flakes, poultry seasoning ( I know, but it's just spices)


Okay, I don't measure ANYTHING, so bear with me. First, begin by simmering the No Chicken Broth,soy milk, and earth balance until the earth balance is melted. Add veggie bouillon, spices(to taste) and salt and pepper to taste. Add potatoes, carrots,onion and celery. Add cubed tofu. Simmer 'til veggies are tender. Add frozen veggies and more seasonings if you think it needs it. Reduce heat to low. In the meantime, Prepare a basic pie crust with unbleached ( I usually add 1/2 wheat) flour, earth balance vegan margarine (chilled), ice water and sea salt. Roll out top and bottom crust. Place the bottom crust in a casserole dish. Bake at 350 degrees until crust is firm, but not brown. Take out and place aside. Mix about 2 tablespoon or so of unbleached flour or 1 tablespoon of cornstarch w/ a little plain soy milk and add to filling. Bring to a gentle boil until thickened. Adjust seasoning to taste and pour into bottom crust. Place the top crust on top, make cool little designs w/ remaining crust scraps or neat vent hole designs and place in oven.(Tip: place a baking sheet on the bottom rack to catch bubbled over spills- nuthin' worse than a smoking oven) Bake at 350 degrees until the top crust is golden brown. The nifty part is that the filling is already done, so all you have to do is brown the crust. Serve w/ a salad.Um.. no idea as to the nutrition content, but obviously protein, several vitamins, probably marginal fat content-6 grams per serving? A serving is about the size of the palm of your hand , I'd guess. Sodium's probably up there w/ the bouillon, sea salt in the filling and in the crust... Anyone know?

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