Tasty Planner - Recipe - Mama Wilson's Vegetarian Pot Pie by Kevinrosswilson

Instructions

1: Saute a chopped onion until golden and translucent. Add about a head of chopped broccoli and carrots chopped into coins and saute until tender.
2: Cut Seitan into bite-sized chunks and add to the vegetables.
3: Really, you can use any vegetables you like, but I like to add a chopped baked potato, and about a cup of frozen corn and peas. The more vegetables the better!
4: Add the 2 cans of the cream of potato soup. Mix in soy milk (or regular milk if you like) until the mixture is thick and creamy, but not very soupy.
5: Add about a tablespoon of thyme. Salt and pepper to your liking. I always just spice and taste until it’s just right.
6: Unroll one of the pie crusts into a pie tin, and poke a few holes in it with a fork. Add the pot pie mixture. Cover with the other pie crust.
7: Pinch the two crusts together which can be done with a fork or by squeezing a little bit of the dough together all around the pot pie.
8: Cut slits in the top of the pie crust. Place in a 375 degree oven and bake for about 45-50 minutes, or until the top of the pie crust is crispy and the edges are golden brown.

To make it vegan:
1: Consult cookbooks such as “Vegan with a Vengeance” or “How to Cook Everything Vegetarian” for a vegan pie crust dough.
2: Instead of using cream of potato soup, boil about four large potatoes until soft. Mix with soy milk, Earth Balance (butter substitute), and salt and pepper until it is thick and creamy.
3: Follow all the same steps as above.