Yummy pot pies

Just a quick little update with a recipe for these amazing individual pot pies. They’re so yummy, so easy and darn cute too. I could probably eat them for every meal  (I totally had one for lunch and one for dinner today). This is the sort of thing where you could add pretty much any vegetable your heart desired and they would still come out well. This version is the clean out the freezer edition.

These pies are savory and rewarding. They’re not too big so it would be great to serve with some greens or fresh bread. They have a full flavor without being too heavy. I used a lot of corn and carrots so it was fairly sweet but was offset by the saltiness of the seitan. Also, just for the record, this was my most successful batch of homemade seitan of record.

Seitan Pot Pie

makes 4 servings

1/2 onion, chopped

1 1/2 Tbsp Safflower oil

2 cups mixed vegetables frozen or fresh (corn, peas, edamame, carrots etc.)

1 1/2 cups chopped seitan

2 cups vegetable broth

2 Tbsp flour

1 package vegan puff pastry

First and foremost, take your puff pastry out of the freezer to defrost. It can take up to 40 minutes, so be patient. It does not need to be completely soft, but rather just pliable enough to unfold and cut. For me this is the hardest part, even though technically it is the easiest because you literally just have to do nothing. I’ve found a number of vegan puff pastries, both generic and healthy, so just make sure you check the label.

Next, heat the oil in a medium sauce pan and add the onions. Sautee on medium until they are soft and lightly browned.

Preheat the oven to 400°

At this point, add your vegetables. If you are using frozen ones, it’s fine if they aren’t defrosted. Pour in the vegetable broth and bring to a boil. Let simmer for about 10 minutes at which point the vegetable should be tender.

Add in the seitan and flour and stir thoroughly. Continue to stir for a few more minutes to let thicken. Spoon the filling into individual pie dishes.

Now, assuming your puff pastry has defrosted, it’s now time to cut out the tops. Unfold the pastry onto a flat surface and cut out circles slightly smaller than your pie dishes. Simply lay the circle on top of the filling. Bake for 12-15 minutes or until golden brown.

Let cool just enough to eat and serve.

While I made individual servings, you can easily make one single pie, the small ones are just a bit more fun.