This homemade, healthier potpie beats the ones in the freezer aisle. Just make ahead of time and freeze for that same convenience (minus half the fat grams!).
- Preheat oven to 350Â°F.
- Cook the vegetables in a pot of salted boiling water until just tender, about 7 minutes.
- Drain and transfer to a lightly oiled 2-quart casserole dish.
- Heat the oil in a skillet over medium heat. Add the onions and cook, covered, until softened, about 5 minutes. Add to the vegetables in the casserole dish.
- In the same skillet, cook the tofu over medium-high heat until lightly browned, about 5 minutes.
- Add to the vegetables in the casserole dish.
- Add the parsley, thyme and gravy, stirring gently to combine.
- Place the crust over the filled casserole and crimp the edges onto the dish. Cut three slits in the top of the crust for steam to escape.
- Bake until the crust is browned and the filling is hot and bubbly, about 45 minutes.
- Quick-from-scratch note: If you prefer to make your own piecrust and gravy, you can do so ahead of time. Both freeze well, so next time you make either, put some extra in the freezer and you'll have homemade components to use in this "quick-fix" recipe.
- *If you're cooking for tofu-phobes, you might prefer to dice up a meat alternative such as Morningstar Farms meatless "chicken" strips (available in supermarkets) instead of tofu.
- **Just thaw the crust long enough to pop it out of its aluminum pie plate—if you thaw it too long, it will stick to the pie plate and be difficult to get out in one piece.