The Great Pumpkin pot pie

Yesterday's quest for Emily's Cafe was unsuccessful. Unfortunately Google Maps can't quite figure out accurate directions, so after searching for too long on empty bellies, we waved the white flag and headed for Liquid Earth to indulge in reubens. This also led to indulging in Bloody Marys and sunshine in Fells Point.

After a weekend of eating out (we celebrated Kevin's grad school acceptance at Yabba Pot the previous night-- so good!), it was high time for some home cooking. Enter: pot pie.

Susan of Fat Free Vegan posted an amazing looking recipe last week for Celebration Pot Pie with Pumpkin Biscuit Crust. As lover of all things pumpkin, I had to make it. Plus I wanted a a huge recipe that would yield leftovers for the week and some stash for the freezer. I'm trying to squirrel some food away in prep for the complete kitchen destruction.

Anyways, the pot pie was great. Fairly labor intensive, but worthwhile. Susan's recipe called for seitan, but since I'm not a huge fan and didn't think I needed to spend the time on seitan creation, I subbed a large can of cannelli beans instead. The stew of the pie is homey-tasting and hearty, and the biscuits have a subtle warm, nutty flavor from the pumpkin. And, as expected, I have a huge amount-- three pans worth!

Making Celebration pot pie while drinking Celebration Ale