Chicago Diner Vegan Seitan Pot Pie

September 21, 2010 by Keri

I couldn’t even tell you the last time I ate pot pie.  It was definitely before college.  It isn’t that I don’t like pot pie, I love it, but making it myself seemed too time-consuming, and those freezer section pot pies are just caloric death traps.  When you check the back of the box you’re thinking 500 calories doesn’t sound so bad, until you realize the “serving size” is a tablespoon or they’re calling one little pot pie 8 servings.  When I decided to try this vegan pot pie recipe from The Chicago Diner Cookbook, I assumed it was going to take quite a bit of prep time, but that wasn’t the case at all.  The longest steps in making this recipe, marinating and baking, are work-free!  Hello, pot pie!

Vegan Baking Recipes

Chicago Diner Pot Pie
Ingredients:

Marinade:

  • 3/4 cup water
  • 3/4 cup white wine
  • 1 tablespoon nutritional yeast
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1/2 teaspoon dried dill weed
  • 1 1/2 teaspoons poultry spice or 1/2 teaspoon sage + 1/2 teaspoon thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Vegetables:

  • 1 cup onion, chopped
  • 1 cup carrots, thinly sliced
  • 1 medium potato, diced
  • 1 cup celery, chopped
  • 1/2 cup frozen peas
  • 1 pound seitan, cubed
  • 1/2 to 2/3 cup unbleached flour

Crust:

  • 1 cup unbleached flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2/3 cup soy margarine
  • 1/4 to 1/3 cup ice water

In a casserole or medium pan, whisk together all the marinade ingredients.  Add seitan and marinate 20 to 30 minutes.  Drain, reserving the liquid.  Preheat the oven to 375 degrees.  To prepare the vegetables, sauté the onion, carrot, and potato until almost soft.  Add the celery; cook 5 minutes and add peas.  Add 1/2 to 2/3 cup of unbleached flour to the reserved liquid, and stir well.  Pour slowly over the vegetable mixture, then add seitan.  Cook until thick, about 5 minutes.  Pour into a 4-quart casserole.  To make pie crust, stir the dry ingredients with a pastry cutter or fork in a medium bowl.  Cut in the margarine until the dough is crumbly and pebble-like.  Make a well in the center of the bowl, and add the ice water.  Mix until the dough forms a ball.  You may need to drizzle a little more water to get it to the point where it will hold together.  Shape into a ball and roll out the dough 1/8 inch thick on a floured board or countertop.  Top vegetable seitan mixture with prepared pie crust, and bake 35 to 40 minutes.

Vegan Baking Recipes

Vegan Baking Recipes

Vegan Baking Recipes

I substituted frozen corn for frozen peas, only because I was out of peas, and green onions for onions for the same reason, but above is the original recipe.  This Chicago Diner Cookbook recipe is delicious, filling, and hearty enough to serve to your hungry friends and family.  Loaded with creamy vegetables and topped with a flaky pie crust, no one will leave table hungry!  And if you’re a small family like us, there are plenty of left overs for tomorrow’s lunch.

What dishes did you think seemed hard or time-consuming to make until you tried and realized how easy they were?

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!

Comments

  1. Dianne says:

    Mmm…it’s definitely getting into pot pie season! Thanks for the recipe!

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