In which I made a pot pie! My first ever! And lo, it was good stuff!

From December 23, 2014.

Crust

• 1-1/4 cups all-purpose flour
• 1/2 cup (1 stick) cold salted butter, diced
• 3-5 tablespoons iced water

1. Using fingers, rub the butter and flour together until no piece of butter is larger than a pea.
2. Add 3 tablespoons of iced water and mix.
3. Continue adding water if needed until the dough just barely holds together. It will look ragged.
4. Turn the dough out onto the counter. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least an hour (preferably 3) or overnight, or freeze for up to a month.

Notes: After dicing the butter, put it into a bowl and keep in the freezer until both are very cold, about ten minutes or so. You can also chill the flour if the weather is warm. Iced water must be literally iced, not just cold tap.

(Adapted from www.marthastewart.com/891257/classic-chicken-potpie.)

Filling

• 1 medium potato, diced
• 1 large carrot, diced, about 2/3 cup
• 1 small crown broccoli, cut into small florets, about 1-1/2 cup
• 2/3 (14-ounce) package firm tofu, preferrably frozen, thawed, and squeezed dry, cut into small cubes
• 3 tablespoons butter
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour
• 1 cup half and half, warmed
• 1/2 c. of the water the veggies were simmered in
• 1/2 (8- ounce) package shredded cheddar
• 1/2 teaspoon paprika
• salt & pepper to taste
• Pinch of cayenne

1. Bring a pot of water to a boil. Add the potato to the boiling water, reduce to a simmer, and cook for 10 minutes.
2. Add carrots to the potatoes and cook for 2 more minutes.
3. Add the broccoli and cook for 4 more minutes. Turn off heat.
4. Melt the butter over low heat. Add the garlic and cook for 2 minutes. Stir in the flour and cook for 1 minute.
5. Slowly whisk in the half and half and broth and continue whisking until mixture is smooth.
6. Turn heat up to medium and whisk frequently as sauce thickens, about 5 minutes. Remove from heat.
7. Add cheese, paprika, salt, and cayenne. Stir until cheese melts. Add salt and pepper.
8. Fold in the tofu and drained veggies.

(Adapted from chezcayenne.com/2014/03/vegan-broccoli-cheese-pot-pie/.)

Assembly & Baking

1. Place the filling in a 1-1/2 quart casserole dish.
2. Roll out the dough to 1/8″ thickness and trim to a size that will overhang the edges of the casserole slightly. Lift the dough onto the casserole and roll the edges under, making an edge as you go. Cut steam vents in the crust.
3. Bake in a 350° oven (on a cookie sheet) until golden brown and bubbly, 45 – 55 minutes.
4. Remove from oven and let rest for 10 – 15 minutes. Serve.

Makes 4-6 servings.