crust:

2 1/2 c flour
1/2 tsp salt
2/3 c chilled canola oil
4 Tbs ice water


Filling:
1 large potato, peeled and diced
1 large carrot, chopped
1 1/4 c veg stock
2 Tbs soy sauce
2 Tbs cornstarch, dissolved in 2 Tbs water
1 Tbs olive oil
1 medonion, chopped
1 lb firm tofu, diced,frozen and thawed
salt & pepper, to taste
2/3 c frozen peas, thawed
1/3 c frozen corn, thawed

cook potato and carrot in boiling salted water,10 min(til tender)drain, rinse and set aside.

put veg stock and soy sauce in saucepan,bring to a boil over med-high heat, reduce to low and whisk in the cornstarch-water mixture, simmer 2-3 minutes, stir til thickened, remove from heat and set aside.

Cook onion in olive oil over med-high til soft.
Add the onion to the potatoes and carrots and mix in the tofu, corn and peas.

preheat oven to 350.

for CRUST:Mix salt into the flour, add the corn oil and with 2 butter knives cut the oil into the flour until crumbly and well incorporated.
add the water and mix until it forms a ball.

divide the crust in two, and on a lightly floured surface, roll out each ball until it is slightly larger than a 2-quart casserole dish.
place one half into the casserole dish,add vegetables on top.
place the second crust over the vegetables and crimp the edges.

bake 45 minutes. Let rest 5 and serve.

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Avoid Fruits~N~Nuts....you are what you eat!!!

I miss pot pie, I'm trying this one too. ahh comfort food!