chicken mock pie

2 pre-baked pie shells (or make a top & bottom crust yourself)
1 egg, beaten

cooking spray
1 large shallot, chopped 
3-4 cloves garlic, chopped
approx. 1/2 cup of sherry, mixed with 1/2 cup of water
1 cup thinly sliced carrots (1/8")*
1 cup fresh shelled peas*  (frozen are ok if you cant get fresh peas)
4-5 small red potatoes, cubed small* *you want these all the same size
1 cup chicken-textured seitan, broken into small pieces
2 tablespoons unsalted butter
1/4 cup chopped parsely
several tablespoons fresh thyme leaves
black pepper
1 3/4 cups vegetarian "chicken" gravy


pre-heat the oven (400F) and coat one of the pie shells with the
beaten egg.  when oven is warm enough, put the pie shell in for a few
minutes until it is golden brown, remove.  (these instructions should
be on the pie shell package.)  

bring the potatoes to a simmer in small pot of water.  (consider using
the potato water to make the gravy, if you bought the instant gravy
packets.  it's more nutritious that way.)  you want the potatoes to be
soft, but not mushy.

while the potatoes are cooking: spray a large, deep skillet with the
cooking spray, slowly cook the shallots, adding some sherry/water to
keep the shallots from sticking.  when the shallots start to become
translucent, add the garlic, remembering to keep adding some
sherry/water to keep them from sticking.

when the onions are translucent, add the carrots and more
sherry/water.  (you now want the mixture to be watery, to better cook
the peas and carrots.)  after a few minutes, add the peas, and a few
minutes later, the cooked potatoes.  now add the seitan, and give it
all a good stir, until the seitan is warmed up.

now add the fresh parsely and thyme, and give it all a good sprinkle
of pepper.  mix in the gravy, making sure to judge the consistancy of
the pot pie mixutre, you may not use all of the gravy.

now pour the mixture into the prepared pie shell.  (you may have some
extra, not a problem, it'll be great over bread in a bowl.)  carefully
place the remaining pie shell as a top crust, making sure there are
vent holes.  use some small stalks of thyme to make a decorative
starburst pattern in the middle of the top crust, if you wish.  brush
the top crust with the beaten egg, and bake for about 20 minutes or
until the crust is golden brown.  let sit for a few minutes after
removing from oven.


{random product recommendations}
--hain makes the best vegetarian gravy i've ever tried
--marie callends makes a really great frozen pie shell