Vegetarian Pennsylvania Dutch Pot Pie

Name: Vegetarian Pennsylvania Dutch Pot Pie
Cook time: 1 h
Total time: 1 h
Cuisine: American
Ingredients: 60 grams unsalted. butter (4 tablespoons); 375 grams chopped carrots (3 large carrots, or 2 1/2 – 3 cups); 150 grams chopped celery (about 1 1/2 cups); 80 grams chopped white onion (about 3/4 cups); 32 grams flour (1/4 cup); 480 milliliters water (2 cups); 960 milliliters vegetable broth (4 cups); 1 vegetable bouillon cube; 1 teaspoon garlic powder; 1 bay leaf; 1 teaspoon dried thyme; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon ground black pepper, plus more to taste; 800 grams diced potatoes (3 medium potatoes, or about 6 cups); 140 grams ready-to-use tofu, crumbled (1 cup); 85 grams farfalle pasta (1 cup dry pasta); 10 grams chopped fresh parsley (1/3 cup), plus more to garnish

Instructions

Cook:1h

A vegetarian pot pie recipe based on traditional Pennsylvania Dutch-style chicken pot pie. In this meatless adaptation, tofu stands in for chicken, and fafalle for the homemade noodles.

Updated at: Fri, 14 Aug 2026 05:51:16 GMT