seitan/veggie pot pie

my first attempt at cooking with seitan

ingredients:

1 package cubed seitan, chopped into smaller pieces

1 shallot, chopped

8 cups of water

4 "not chick'n" natural bullion cubes

4 carrots, sliced 

2 stalks celery, sliced

5 small potatoes (i used a combination of white, red and purple), diced (peel if you like)

8 oz. frozen peas

8 oz. frozen corn

small handful of fresh, chopped parsley

1-2 tablespoons cornstarch or arrowroot for thickening

1 cup cold water

salt and black pepper to taste

4 pie crusts of choice...if using pre-made crust, read ingredients closely to make sure there are only a few ingredients and not a lot of added junk. THIS looks like a nice one, if you're inclined to make your own.

how to:

in a stock pot, saute seitan and shallot for a few minutes.  add ingredients through parsley and cook until vegetables begin to get tender.  mix starch and cold water and add to pot, stirring and continuing to simmer until thickened.  season with salt and pepper to taste.  press crusts into two pie plates. i used one deep dish and one regular.  fill each crust with vegetable mixture and top with a second crust.  pinch and flute edges.  bake at 350 until crust is golden brown...approximately 45 minutes.  begin checking at about 30 minutes to see if edges of crust are browning too quickly.  cover with foil if necessary. 

my notes:

if you're running short on time and don't have a pre-made pie crust, just pour the veggie mixture into a casserole dish and top with drop biscuits made from your favorite baking mix.  THIS is mine.