Pot pie was one of my favorite dinners when I was a little girl. As soon as I was served, my fork would plow into the scrumptious filling, as if there were a bottomless pit where my stomach should have been. However, long after I’d finished eating, the poor crust of the pie would remain, rejected on my plate. Crust and I have never enjoyed a friendly relationship. Many a Thanksgiving, my sister traded me her pumpkin pie filling for my crust. (I think I got the better end of that deal, don’t you?)
It was only a matter of time, therefore, before I figured out a way to have my pot pie and eat it too. And so, one fateful day, I cooked up the idea for Pot Pie Stew.
Katie’s Pot Pie Stew ingredients:
3. green beans
6. unsweetened Almond Breeze (This is a terrific non-dairy milk to use in savory dishes, since it has no sugar.)
7. vegetable broth, seasonings, and water
8. homemade seitan, chopped into bite-sized pieces
9. a little bit of flour to thicken it up (I didn’t use very much, and therefore my stew was really more of a soup.)
With carrots, celery, mushrooms, and green beans, the stew offers all the deliciousness of pot pie, but with no pesky crust to get in the way.