Almost All-American Seitan Potpie

This is a simplified version of the eponymously titled recipe found in the Veganomicon. Although I really like the Veganomicon I have found that some of their recipes are really time intensive. Moreover, because I am not a vegan, I have further found that I can oftentimes greatly reduce the cooking time by using "cheats." For example, the Veganomicon version of this recipe has you make your own crust. I bought the pre-made stuff (thank you very much, Publix). I also omitted most of the spices, and the potpie was still SUPER tasty. This is a highly recommended recipe, though it does take a bit more time than most of the recipes I post.

Ingredients
-1 package refrigerated pie crust (you can use 1 or 2 crusts)
-1 package seitan, cut into bite sized pieces
-1 onion, diced
-2 carrots, diced
-2 celery sticks, diced
-3/4 of a potato, diced
-3/4 C frozen peas or corn
-2/3 C + 1.5C vegetable broth
-1 T soy sauce
-1/4 C flour
-salt, pepper, thyme
-3 T butter
-1 T EVOO

Steps:
1. Heat EVOO and saute seitan (over medium heat) with 1 T soy sauce for about 8 minutes.Set aside once done.
2. Next, make your roux. Melt 3 T butter in a medium sauce pan over medium heat. Once butter is melted, add in 1/4 C flour. Stir constantly for about 10 minutes, until the roux turns a dark tan (you may need to turn the heat up on your stove a bit higher than medium).

3. Stir in the onion and cook for 4 minutes.
4. Stir in the potatoes, carrots, and celery and cook for an additional 8 minutes. Keep stirring regularly.

(Right about here I'd recommend pulling your pie crust out of the refrigerator so that it can thaw.) 
5. Pour in 2/3 C vegetable broth and stir to dissolve browned bits of roux from pot. Cook for 2 minutes, then stir in frozen peas.
6. Pour 3/4 C of vegetable broth into sauce pan and add thyme. Bring mixture to a simmer.
7. Once simmering, add the remaining 3/4 C vegetable broth and bring to a simmer again. Cook for another 7-8 minutes, until the broth has reduced slightly (should be a thin gravy-like consistency).

8. Remove from heat and add seitan, salt, and pepper.
9. Roll out pie crust with some flour on a counter top. If you want your potpie to have a top and bottom crust roll out both. (Technically it only needs a top crust, but I did both.)
10. If using a bottom pie crust, place it in a greased dish.

11. Spoon filing into dish.

12. Cover with pie crust. Crimp the edges with your fingers or a fork.
13. Poke a couple holes in the crust to allow ventilation.
14. Brush with an egg or soy milk.

(Note: I put some foil around the crust so that it wouldn't burn; I removed the foil after about 20 minutes.)
15. Cook at 375 for 40-45 minutes.
16. Allow to sit a full 10 minutes before serving. The filling's gonna be hot!
(Additional note: Although my potpie did not bubble over, the cook book recommended placing a cooking sheet under your dish in the oven in case it does.)