Vegetable Potpie

Total Time:Prep: 25 min. Cook: 45 min. + standing

Recipe by Mark Sirota, New York, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 24, 2023

We raised our daughters as vegetarians. I wanted to give them more options than just pizza and pasta, so when they were around 11 years old, I made this vegetable potpie recipe. It's still a hit. —Mark Sirota, New York, New York

Dough for double-crust pie (9 in.)

Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.
TEST KITCHEN APPROVED

Vegetable Potpie

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Yield:6 servings
Prep:25 min
Cook:45 min
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Ingredients

  • 1-1/2 cups frozen mixed vegetables (about 8 ounces)
  • 1 large potato, peeled , chopped
  • 2 cups chopped cauliflower
  • 2 tablespoons water
  • 8 ounces extra-firm tofu
  • 3 tablespoons cornstarch
  • 1/2 teaspoon onion salt
  • 2 tablespoons canola oil
  • 2 large eggs, lightly beaten
  • 1 can (10-1/2 ounces) condensed cream of potato soup, undiluted
  • 1/2 cup 2% milk
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • Dough for double-crust pie
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Directions

  1. 1
    Preheat oven to 375°. In a large microwave-safe bowl, combine frozen mixed vegetables, potato, cauliflower and water. Cover and microwave on high 8-10 minutes or until potato is almost tender; drain.
  2. 2
    Cut tofu into 1/2-in. cubes; pat dry with paper towels. In a large bowl, combine cornstarch and onion salt. Add tofu and toss to coat. In a large skillet, heat oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels.
  3. 3
    In another large bowl, whisk eggs, soup, milk, thyme, pepper and salt until combined. Stir in vegetable mixture and tofu. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
  4. 4
    Bake on a lower oven rack until crust is golden brown and filling is bubbly, 45-50 minutes. Let stand 15 minutes before cutting.

Nutrition Facts

1 piece: 679 calories, 40g fat (21g saturated fat), 146mg cholesterol, 973mg sodium, 65g carbohydrate (5g sugars, 6g fiber), 15g protein.
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