Turkey Seitan Pot Pie with Chard, Onion and Peas

An all-in-one meal that can be varied depending on what vegetables are on hand. (The photo was from the second go-around with this recipe, in which carrots and frozen broccoli were substituted for chard and frozen peas; worked just as well, although we did play with the flour and vegetable stock amounts when making the roux.)

2 cups flour
1 teaspoon salt
1/4 teaspoon baking powder
2/3 cup vegetable shortening
5-7 tablespoons ice water
2 tablespoons vegetable oil
1 small onion, chopped
2 to 3 tablespoons flour
1/2 to 1 cup vegetable stock
1 bunch red chard leaves (stems removed), cut into small strips
1/2 to 1 cup cubed turkey roast seitan
1/4 cup frozen peas
salt and pepper
1 tablespoon soy milk

Preheat oven to 450 degrees. In a small bowl, sift together flour, salt and baking powder. Cut in the vegetable shortening. Sprinkle ice water over mixture, a couple tablespoons at a time, tossing with a fork until it comes together. Shape into a ball, divide in half, and roll out each all to form a pie crust that fits a 9-inch pie pan. Place one in the bottom of a pie pan. In a large skillet, heat oil to medium-high and sautee onions until soft, about 5 minutes. Sprinkle flour over onions and mix well, to form a roux. Slowly add vegetable stock to create gravy. Add seitan, peas and chard; toss well. Adjust seasonings before transferring to prepared pie tin. Cover filling with top layer of pie crust, crimping edges and piercing the top several times with a fork. Brush top of crust lightly with soy milk. Bake for about 15 to 20 minutes at 450 degrees, until crust is cooked and browned. Let stand 10 minutes or so before serving.