Today was all about pie.  (My husband said I should have saved this menu for March 14th so we could have a PI day.)

I made one of the family’s most-requested dinners – pot pie.  This sounds like one of those really complicated and time-consuming things to make, but it’s not.  Especially if you have a pie crust ready in the freezer.  I did use a store-bought crust for the pot pie this time but I do plan to replace that with homemade when we completely un-process our dinners.  I need to find a good pie crust, so if anyone out there has a recipe they like, please share!

We use tofu in our pot pie, but I think this would work equally well with chicken.

1 12 oz pkg extra firm tofu

5/6 small potatoes

2 carrots

3 stalks celery

a couple sprigs of fresh rosemary, finely chopped

32 oz vegetable stock

1 cup milk

1/3 cup flour

pie crust

Chop the tofu and veggies into bite-size pieces.  Simmer all in a large pot with the stock and the rosemary until the vegetables are tender.  Drain off most of the stock.  Whisk together the milk and flour.  Pour that over the vegetable mixture and stir until the mixture thickens.  Spread in a 9 x 13 baking dish and cover with pie crust (or puff pastry).  Optional: brush with a little beaten egg to give it a nice golden color.  Bake at 350 degrees for about 20 minutes or until the crust is done and lightly browned.

* Most of my measurements are approximate.  I don’t tend to measure when I’m cooking.  :)  *

We finished our dinner with a chocolate-strawberry truffle pie.  And I think I might repeat this menu next month because you can’t have Pi day without pie.  ;)