Vegetable Potpie

Total Time

Prep: 25 min. Cook: 45 min. + standing


6 servings

Updated: Aug. 24, 2023
We raised our daughters as vegetarians. I wanted to give them more options than just pizza and pasta, so when they were around 11 years old, I made this vegetable potpie recipe. It's still a hit. —Mark Sirota, New York, New York


  • 1-1/2 cups frozen mixed vegetables (about 8 ounces)
  • 1 large potato, peeled , chopped
  • 2 cups chopped cauliflower
  • 2 tablespoons water
  • 8 ounces extra-firm tofu
  • 3 tablespoons cornstarch
  • 1/2 teaspoon onion salt
  • 2 tablespoons canola oil
  • 2 large eggs, lightly beaten
  • 1 can (10-1/2 ounces) condensed cream of potato soup, undiluted
  • 1/2 cup 2% milk
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • Dough for double-crust pie


  1. Preheat oven to 375°. In a large microwave-safe bowl, combine frozen mixed vegetables, potato, cauliflower and water. Cover and microwave on high 8-10 minutes or until potato is almost tender; drain.

       Cut tofu into 1/2-in. cubes; pat dry with paper towels. In a large bowl, combine cornstarch and onion salt. Add tofu and toss to coat. In a large skillet, heat oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels.

       In another large bowl, whisk eggs, soup, milk, thyme, pepper and salt until combined. Stir in vegetable mixture and tofu. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. 

       Bake on a lower oven rack until crust is golden brown and filling is bubbly, 45-50 minutes. Let stand 15 minutes before cutting.

Nutrition Facts

1 piece: 679 calories, 40g fat (21g saturated fat), 146mg cholesterol, 973mg sodium, 65g carbohydrate (5g sugars, 6g fiber), 15g protein.