Hatch Green Chile Veggie Pot Pie

By jennKI

Ingredients

• Filling:
• 1-2 roasted Hatch chiles, peeled, seeded and diced
• 1 onion, chopped
• 1 clove garlic, minced
• 1 jalapeño, seeded and chopped
• 8 oz seitan, chopped
• Vegetable oil
• 1 1/2 tsp cumin powder
• 1 tsp Chili powder
• 1/2 tsp salt
• 1 large carrot, sliced
• 1 can black beans, drained and rinsed
• 1 cup corn (defrosted if frozen)
• 1/4 cup fresh cilantro, chopped
• 16 oz salsa
• 2 tbsp nutritional yeast
• Crust:
• 2 sheets frozen puff pastry, thawed

Preparation

Step 1

Preheat oven to 375. On a lightly floured work surface, roll out 1 sheet puff pastry and place it in a lightly greased pie pan.

In a skillet, saute the chiles, onion, garlic, seitan, and jalapeno in a bit of vegetable oil. Cook until onion is tender. Add the spices and stir. Add the beans, carrots, corn, and cilantro. Stir over low heat.

Sprinkle the nutritional yeast on top and stir in the salsa.

Pour the mixture into the pie crust, smoothing out the top.

Roll out the other sheet and place on top of the pie, crimping the edges to seal the crusts together.

Pierce the top of piecrust with a knife so the pie can release steam while baking.

Bake for 45-55 minutes or until the crust is golden brown.