This vegetarian chicken divan pot pie tastes like it too hours to make when in fact, it only takes about 5 minutes to prep and 20 minutes to cook. (Just remember to thaw your puff pastry ahead of time.)
Because you’re only placing a few squares of puff pastry on the top, you don’t get overwhelmed by too much breading. The filling really is the star of the show. However, the success of the recipe depends on the portabello soup you use, so find a nice flavorful organic soup and you’ll be good to go.
Mock Chicken Divan Pot Pie
from the October 2010 issue of Vegetarian Times 
- 4 cups broccoli florets (halved if large)
- 11/4 cups prepared creamy portobello mushroom soup
- 3/4 cup light mayonnaise or soy mayonnaise
- 1 tsp. dry sherry or cooking sherry
- 1/4 tsp. poultry seasoning (or 1/8 tsp. each ground thyme and ground sage)
- 1 lb. seitan, cut into bite-sized pieces
- 1/2 cup freshly grated Parmesan cheese or shredded vegan cheese of choice, optional
- 2/3 sheet (1/3 of 17.3-oz. pkg.) frozen puff pastry, thawed
Preheat oven to 425°F, and place oven rack in bottom third of oven. Coat 13- x 9-inch baking dish or oval casserole or gratin dish with cooking spray.
Place broccoli florets in microwave-safe casserole with lid, and add 3 Tbs. water. Cover, and microwave on high power 2 minutes. Stir, cover, and microwave 2 minutes more, or until broccoli is tender. Drain, and set aside.
Meanwhile, whisk together soup, mayonnaise, sherry, and poultry seasoning in large bowl. Season with salt and pepper, if desired.
Add seitan and broccoli florets; stir to combine. Transfer broccoli-seitan mixture to prepared baking dish, and sprinkle with Parmesan cheese, if using.
Cut pastry into 6 equal squares. Place squares evenly over seitan mixture. (Filling does not need to be completely covered by squares.)