Today's Recipe

Pot pie has to be one of the world’s greatest comfort foods, but the average chicken pot pie has so much saturated fat and so many calories, you’ll take little comfort there.  In this version, we have lots of veggies, a flaky crust and all the comforts of home with no compromise to your health. It takes a little time to make, but it’s worth it and the leftovers are even yummier the next day.

Ingredients
2 recipes Pastry Dough:
1¼ cups whole wheat pastry flour
Pinch sea salt
2-3 tablespoons avocado or olive oil
Cold spring or filtered water

Filling:
Extra virgin olive oil
2 cloves fresh garlic, thinly sliced
1 small red onion, thin half moon slices
Sea salt
¼ cup whole wheat pastry flour
2 vegetable bouillon cubes
3 cups unsweetened soymilk
1 tablespoon white miso
2 stalks celery, diced
1 carrot, diced
1 small yellow squash, diced
1 small zucchini, diced
1 cup fresh/frozen peas
2 cups shredded seitan
½ teaspoon ground sage

Directions
Prepare pastry by mixing flour and salt with oil to form the texture of wet sand. Slowly add water to create a dough that just gathers. Roll out between waxed or parchment paper to create 2 round crusts that are one inch larger than your pie plate (9-inch).

Prepare the filling. Place about 3 tablespoons oil, garlic and onion in a deep skillet over medium heat.  When the onions begin to sizzle, add a pinch of salt and sauté for 2-3 minutes.  Stir in flour and cook, stirring to create a thick paste.  Whisk in bouillon cubes and soymilk and cook, whisking constantly, until the mixture thickens, about 3 minutes.  Stir in diced vegetables, seitan, sage and salt to taste until all ingredients are well-incorporated.  Cover and set aside.

Preheat oven to 375o. Lay one of the pie shells over the pie plate and, using your knuckles, press the pastry to conform to the pan, trying not to stretch it too much.  Allow excess pastry to hang over the sides of the pan. Using a fork, pierce in several places. Spoon filling evenly into the pie shell. Lay second pie shell over the filling. Trim excess of both crusts even with the rim of the pan.  Press the edges of the pie crusts together to seal. Using your thumb and forefinger, crimp the edge of the crust. With a sharp knife, make 4 slits in the top of the pie to allow steam to escape.

Bake for 35-40 minutes, until the crust is golden and firm and the filling is bubbling.  Remove from oven and allow to stand at least 10 minutes before serving. Makes 6-8 servings.