Pillsbury Pot Pie

Recipe courtesy of a Pillsbury pie crust box

2 9″ pie crusts
1/3 C butter
1/3 C chopped onion
1/3 C flour
1/2 t salt
1/4 t pepper
1/2 C chicken broth
2/3 C milk
2 1/2 – 3 C chicken or turkey
2 C vegetables

Heat oven to 425. Press one pie crust into an empty pie plate. It doesn’t hurt to bake the empty pie crust 5-15 minutes to prevent sogginess. In medium saucepan, melt butter. Add onion – cook 2 minutes or until tender. Stir in flour, salt, & pepper until well blended. Gradually stir in broth & milk, stirring constantly until bubbly & thickened. Add meat & vegetables. Remove from heat. Spoon mixture into empty pie shell & top with the second crust & flute edges. Cut slits in the top crust. Bake at 425 for 30-40 minutes or until golden brown.

There’s gotta be a good way to make this veggie. You can substitute veggie broth for the chicken broth, but, not having much experience with tofu, I’m not sure what to do with the meat. Any suggestions?

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