Creamy Vegetable Pot Pie

Ingredients

1/2 block firm tofu, diced

1/2 cup onion, diced

1 tsp safflower oil

1 bunch bok choy, stems finely diced and leaves cut into ribbons

3 cloves garlic, pressed

2 Tbs Earth Balance butter

1 1/2 Tbs flour

2 cups vegetable broth (1 no salt added vegetable bouillon cube to 2 cups boiling water)

2 Tbs nutritional yeast

1/4 cup cream cheese

1 tsp red pepper flakes

1 tsp garlic salt

1 tsp sea salt

1 tsp freshly cracked pepper

2 Tbs chives, chopped

1 1/2 cups frozen peas

1 cup corn

3 sheets phyllo dough

1 tsp olive oil

Directions

1. Take phyllo dough out of freezer and allow to thaw on counter while preparing meal

2. Preheat oven to 375 degrees

3. Saute onion in safflower oil for 3 minutes on medium low

4. Add bok choy stems, tofu, and garlic, saute 2 minutes

5. Add butter and flour, continually stir to evenly cook the flour and butter for 2 minutes on medium low

6. Add the vegetable broth and bring to a simmering boil for 3 minutes, constantly stirring, until sauce starts to thicken.

7. Stir in cream cheese, nutritional yeast, and seasonings.

8. Stir in vegetables and cook for 1 minute

9. Place veggie mixture in 2 crocks, place 3 slices of phyllo dough over the tops (rub water around edges before), pressing the sides down gently, cut a small slit in the top, brush tops with olive oil, and bake for 30 minutes on a baking sheet.

I have been wanting to make a pot pie for over a year now because I bought these cute blue crocks that I knew would be perfect for a pot pie. With a chilly day like today, these potpies were the perfect comfort food. I was really pleased with how they turned out. I basically used up leftovers in the fridge to make these so some of the ingredients, like bok choy, might sound out of place. But bok choy, even though traditionally Asian, was a great green to add to the dish. The cream cheese was leftover from an appetizer my friend brought over the other day. This was my first time working with phyllo dough. I have been wanting to buy it for some time now, but I never thought about it when I was at the grocery store. You definitely have to be careful with it because it is so delicate, but it was such a quick and easy top for my pot pie. When I ate my pot pie I just crumbled the crust into the sauce, which was very good!