Mock Chicken Divan Pot Pie

• 4 cups broccoli florets (halved if large)
• 1 1/4 cups prepared creamy portobello mushroom soup, such as Imagine
• 3/4 cup light mayonnaise or soy mayonnaise
• 1 tsp. dry sherry or cooking sherry
• 1/4 tsp. poultry seasoning (or 18 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
• 23 sheet (13 of 17.3-oz. pkg.) frozen puff pastry, thawed

1. Preheat oven to 425F, and place oven rack in bottom third of oven.
2. Coat 13- x 9-inch baking dish or oval casserole or gratin dish with cooking spray.
3. Place broccoli florets in microwave-safe casserole with lid, and add 3 Tbs.
4. water.
5. Cover, and microwave on high power 2 minutes.
6. Stir, cover, and microwave 2 minutes more, or until broccoli is tender.
7. Drain, and set aside.
8. Meanwhile, whisk together soup, mayonnaise, sherry, and poultry seasoning in large bowl.
9. Season with salt and pepper, if desired.
10. Add seitan and broccoli florets; stir to combine.
11. Transfer broccoli-seitan mixture to prepared baking dish, and sprinkle with Parmesan cheese, if using.
12. Cut pastry into 6 equal squares.
13. Place squares evenly over seitan mixture.
14. (Filling does not need to be completely covered by squares.)
15. Bake 20 minutes, or until pastry is puffed and golden and filling is hot and bubbly.

broccoli florets, mushroom soup, light mayonnaise, sherry, poultry seasoning, seitan, parmesan cheese, sheet

Taken from www.vegetariantimes.com/recipe/mock-chicken-divan-pot-pie/ (may not work)