Pot Pie with Rosemary Crust



  • 3 cup all-purpose flour
  • 1.5 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/2 cup Olive & Marlowe rosemary olive oil
  • 3/4 cup grape seed oil
  • 1/2 cup ice water


  • 1 brick of extra firm tofu, cubed, or chicken or turkey
  • 1 parsnip, sliced
  • 3 potatoes, cubed
  • 3 carrots, sliced
  • 8 celery stalks, sliced
  • 1 butternut squash, peeled and cubed
  • 1 large onion
  • 1 clove garlic, sliced
  • 2 cup beef broth
  • water
  • 1 cup flour
  • 12 fresh sage leaves
  • 1 tablespoon thyme
  • salt and pepper to taste


For crust: 
Mix dry and wet ingredients separately, then slowly add the oil and ice water while mixing quickly. Do not over mix. 

Sauté onion, sage, thyme, and salt, then add garlic and tofu. In stock pot, add broth, all other vegetables and flour (to thicken), and enough water to cook everything and bring to a boil. Reduce heat and cover. Preheat oven to 375º. Divide dough in half and roll out between two sheets of wax paper. Lay bottom crust, pour in filling then add the top crust. Bake for 30-40 minutes or until crust is golden brown. Allow to sit for at least 20 minutes to allow contents to set.