"Chicken" Pot Pie

My belief that any foodstuff is better when encased in pastry is well documented; hence my abiding love for the pot pie. This quintessence of comfort food seemed an appropriate menu choice this week, since I've managed to contract the dreaded First F$#%ing Cold of the Season (in fact, as I type this, my heroic partner is bustling about in the kitchen making soup, garlicky kale, and - YES! - biscuits, while keeping me supplied with medicinal draughts of hot gin and lemonade. If it's good enough for Dickens, it's good enough for me). Anyway, I made this pie on the weekend, and it provided enough food to sustain us all for several days..."indeed, as Mrs. Cratchit said with great delight...they hadn't ate it all at last!" There's something wonderfully homey about a ginormous casserole on a chilly evening, which makes this a definite go-to for when you're craving a plateful of that "Mummy loves you" feeling. (A feeling that will be pleasantly exacerbated by the addition of mashed potatoes, glazed carrots, and/or sautéed green beans. Would Mummy lie to you? About food? Exactly.)

"Chicken" Pot Pie
The Fillingsp
Ingredients
~ 3 cups plain, unsweetened soy milk
~ 1 cup raw cashews
~ 1 tbsp. vegan bouillon (I recommend Better Than Bouillon's "No Chicken" flavor)
~ 2 tbsp. olive oil
~ 2 cups chopped onion
~ 1 cup sliced carrots
~ 1/2 cup diced celery
~ 1 tbsp. minced garlic
~ 1 tsp. each: sage, marjoram, thyme, parsley
~ A few grinds of black pepper
~ 3 cups sliced mushrooms
~ 1 lb. seitan, cubed
~ 1 cup frozen peas

Directions
~ Preheat the oven to 375 degrees fahrenheit, and coat a 9 x 13" casserole with cooking spray.
~ Combine the soy milk and the bouillon and heat to nearly boiling; add the cashews and soak for at least an hour (the longer the better). When the cashews are nice and soft, puree the mixture in a food processor and set aside.
~ In a large, deep skillet, sauté the onions, celery, and carrot over medium heat for 5 minutes.
~ Add the garlic, dried seasonings, mushrooms, and seitan, and cook about 5-7 minutes more, stirring frequently to make sure things don't stick.
~ Stir in the pureed cashew mixture and the peas, cook another minute or two, and transfer to your prepared casserole.
~ Set aside to cool while you make...

The Topping
Ingredients
~ 2 cups all-purpose flour
~ 1/2 cup cold vegan margarine or shortening (I use a frozen stick of Earth Balance)
~ 8-12 tbsps. ice water

Directions
~ Put the flour in a mixing bowl, and cut or grate in the cold margarine or shortening. Mix with your fingers until you get a texture like course crumbs.
~ Add 8 tbsps. of the ice water and mix; add as much additional water as necessary to make a rough, slightly sticky dough.
~ Form the dough into a ball, then turn it out onto a floured board, and use a rolling pin to shape it fit your casserole dish. Carefully transfer the pastry on top of the filling, crimp around the edges to seal, and poke a few holes in the top with a fork.
~ Brush the top with a little plain, unsweetened soy milk, and bake at 375 for 20-25 minutes, until the filling is bubbling and the crust is golden brown.
~ Allow to sit briefly before serving.