In need of a little comfort this weekend" Or maybe just a fabulous centerpiece" Pot Pie will get you there.
You know what to expect out of a pot pie, and this one will never in a million years disappoint. Flaky pastry, creamy be?chamel, peas, carrots, and toothsome seitan. It?s a downright necessity at the holiday table and, fine, I?ve been known to eat it for breakfast, too. So what, I?m an adult, and I can do as I please.
If you don’t want to use seitan, then two cups of cooked chickpeas work great, too! This recipe is from The Superfun Times Vegan Holiday Cookbook, out 11/15/16!

Notes

~ There?s nothing truly scary about pie dough, but I can?t make you not scared of it. So, if you?d rather by two frozen ones, then go for it! The trick to making them look homemade is to let it thaw and then put one in a different pie plate, pressing it down and flattening the edges along the rim. Cut off any excess dough to use for cute scraps on top.
After filling it, take the other thawed dough, and tuck it over the filling, again cutting off any excess dough for scraps. Pinch the edges together and use a fork to seal the rim (as shown). Brush with a little milk and place the scraps on top in cute autumnal leaf shapes. NO ONE WILL KNOW. Maybe I even did that for this photo, hmmm"

~ There?s a great olive oil pastry crust recipe here if you?d like to try it! There are also a few great ones in my Pie Book (and I?m sure they?re searchable onli...