Step 1

Prepare the pie dough, but don't roll it out yet. Wrap the ball of dough with plastic and set aside.

Step 2

Place dry soy curls in a large bowl, and cover with 2 cups of broth. Set aside to soak.

Step 3

Locate a large saute pan with a lid. Preheat over medium heat. Dry saute the onion, mushrooms, and sweet potatoes for 5 minutes, stirring occasionally. Add ¼ cup broth and cover the pan. Reduce heat to medium-low, and cook for another 5 minutes or until you can barely pierce the potatoes with a fork.

Step 4

Slide the veggies to one side of the pan. Add the oil to the other side. Once hot add the garlic, thyme, and sage to the oil. (For oil-free, use a splash of broth.) Stirring, cook for about 30 seconds, then mix with the veggies. Add the kale, salt and pepper. Cover and cook until the kale is dark green and wilted.

Step 5

Pick up handfuls of soy curls and squeeze excess broth back into the bowl. Don't discard the broth. Add the soy curls to the pan, and season with smoked paprika, nutritional yeast, and tamari.

Step 6

Add the starch and milk to the broth and whisk to combine. Pour into the pan, and bring to a simmer. Cook just until the sauce looks creamy, 1 to 2 minutes. Taste for seasoning and remove from heat.

Step 7

Preheat the oven to 410 degrees F (210°C).

Step 8

Spoon the filling into the pie plate and lightly pack it down. Roll out the pie dough on a piece of parchment paper (refer to pie crust recipe). Flip it onto the pie plate, and trim any excess. Press down to seal/crimp the edges. Use a sharp knife to cut several slits in the top of the crust for ventilation.

Step 9

Place a baking sheet or piece of foil on the bottom rack (to catch drips in case the pie bubbles over). Place the pot pie on the center rack and bake for 30 to 35 minutes or until the crust is crisp and golden. NOTE: if using rice flour in the crust (as opposed to whole wheat, for example), the crust will still look pale even when done. It doesn't brown like traditional pastry.

Step 10

Let the pot pie rest for 10 minutes and serve.