Potpie

Chop onions, potatoes, parsley and dill. Preheat oven to 350 degrees. Prepare pie crust for a 2 crust pie. Steam vegetables. Heat the oil in a skillet over medium heat. Add the onions and cook, until softened and caramelized, about 5 minutes. Set aside in large bowl. Add some oil to the same skillet and cook the "chicken" over medium-high heat until lightly browned, about 3 minutes per side. Dice and add to bowl with onions. Add some oil to the same skillet and cook the potatoes until browned. May need to microwave if not tender. Add to bowl. Melt butter and whisk in flour for 1-2 minutes. Whisk in chicken or veggie broth. Pour a 1/2 cup in measuring cup and add heavy cream, combine. Pour back into sauce and whisk. Add spike, onion powder, and mushroom powder. Stir occasionally until reduced to correct consistency. Add the parsley, thyme, and gravy to bowl, stirring gently to combine. Pour into pie pan. Place the top crust over the filled casserole and crimp the edges onto the dish. Cut 3 slits in the top of the crust for steam to escape. Bake until the crust is browned and the filling is hot and bubbly, about 35 minutes. Check after 25 minutes and add pie shield if crust is getting too dark.