My husband loves to bring the traditional comfort dinner back into our menu every so often. So yes, the 1970s Betty Crocker cookbook is opened for inspiration.
Traditionally, a pot pie is loaded with unhealthy fat. However, Sean creatively made this pot pie healthy style. One side note he mentions, is that he wishes to improve on the crust in the future. My mom, not one to cook or bake, never made these pot pie things so I was not sure what to expect.
Despite what he says about the crust, I loved it! So flavorful, filling and comforting. And, because my husband is thoughtful he doubled the recipe and made one with chicken and one with tofu. If you are are craving comfort food, try one or both of these varieties.
Chicken or Tofu Pot Pie
Adapted from: Betty Crocker’s Cookbook
Ingredients
For crust
2 cups whole wheat flour (or gluten free substitute)
1/4 cup butter
2 tsp sesame seeds
1 tsp salt
2 eggs
4-5 Tbsp water
Directions for crust
1. Mix together flour and salt. Using a mixer, beat in butter.
2. Add in eggs. Slowly add in water 1 Tbsp at a time until well combined. Set aside.
Filling
1/3 cup whole wheat flour (can use gluten-free flour substitute)
1/2 cup butter
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cup veggie broth
10 ounces peas
10 ounces chopped carrots
2/3 cup almond milk
1/2 cup of soy sauce to marinade
2 garlic cloves minced
2 cups chicken or 1 package of firm tofu
Directions for filling
1. Preheat oven to 425.
2. Mix together your choice or tofu or chicken in soy sauce and minced garlic for 30-60 minutes.
3. Heat butter in a pan on low heat until melted. Add in flour, onion, salt and pepper. Stir until well combined.
4. Heat mixture through until it starts to bubble, then remove from heat.
5. Stir in broth and milk. Heat until boiling, stirring constantly for 1 minute.
6. Add in tofu or chicken and remaining veggies.
Directions for combining
1. Gently sprinkle flour on flat surface. Remove 2/3 of crust mixture from mixing bowl and place on surface. Roll out until flat and smooth.
2. Gently place rolled out dough into greased 9X9 baking dish.
3. Pour veggie mixture on top of dough in baking dish.
4. Take remaining dough out of bowl, and place on floured surface. Roll out.
5. Place remaining rolled out dough over the veggie mixture. Seal the edges around the baking dish. Cut slits on top of dough to allow step to escape.
6. Sprinkle sesame seeds on top.
7. Bake for 30-35 minutes, until top is browned.
Serves 6
The source of inspiration: Betty Crocker’s Cookbook, New and Revised Edition. Golden Press; New York. 1978.
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