Long, long ago back in May 2008, I blogged about a new creation for my cookbook — Seitan Root Veggie Pot Pie:
It was everything I love — hearty winter root veggies and tender morsels of "chicken-ish" seitan — stuffed between two flaky whole wheat crusts. The perfect comfort food.
But that original recipe needed a few improvements, namely I'd made way too much filling for one pie. In in an effort to perfect the measurements in the recipe, I finally tried it again last night. The result was a perfect pie, filled with just right amount of sweet potatoes, white potatoes, turnips, carrots, and seitan.