Savory Seitan Pot Pie

Every year, I make this for my husband's birthday. It is his favorite dish. Since this year was Thanksgiving, I shelved it for this weekend. It is one the recipes I used to make my way into his heart. As a man with a high metabolism, he loves good ole classic comfort food.

Since it takes a little more time to make, I've doubled the recipe. We always freeze the second one for a rainy day. You can cut in half to make only one pot pie. To simplify things, I buy store made crusts and only make the tops myself. You could certainly double the crust recipe and make the bottom crust yourself.

Pot Pie

1 lb. seitan
2 cups potatoes
1 bag frozen peas, carrots, and corn
1 medium onion chopped
1 3/4 cup water1
3/4 cup soy milk
1/4 cup vegetable oil
1/4 cup flour
1/4 cup nutritional yeast
2 tsp. garlic powder
2 tsp. sage
1 tsp. thyme
1/2 tsp. salt
1/2 tsp. pepper
2 ready-made pie crusts

Pie covering
2-3 cups flour
1/3 cup shortening
1 tsp salt
1/4- 1/2 cup water as needed

Boil cubed potatoes and save cooking water.

In a separate large stew pot, on medium low, saute onions in oil until they are tender. Next add the flour, and yeast. Whisk until creamy. Add 1 3/4 cup of cooking water and soy milk and simmer for 10 minutes. Add spices, potatoes, tofu or seitan, and frozen vegetables and continue to simmer. Simmer until the consistency desired is achieved (thicker pot pie sauce), then pour mix into the two ready-made crusts. Cover with pie crust dough (see preparation instructions below).

In bowl mix margarine into flour using a fork to press it down. Do this until the margarine is well mixed and starts to become doughy. Add water as needed to get mix to stick together, but use only a small amount (1/4 cup at most). Knead into a ball, then separate it to make two balls. Roll out with rolling pin, then cover pie. Slit a few lines in top crust and bake in oven at 350 degrees for 20-30 minutes or until crust is golden brown.