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Vegan Pot Pie with Chickpeas

Vegan Pot Pie with Chickpeas
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A comforting and hearty Vegan Pot Pie with Chickpeas featuring tender chickpeas, savory mixed vegetables, fresh herbs, and a flaky golden crust. This nourishing plant-based dish is perfect for any season, vegan-friendly, allergy-conscious, and easily customizable to suit your preferences.

Ingredients

Scale

Filling

  • 1 cup cooked chickpeas (or canned, rinsed and drained)
  • 1/2 cup diced carrots
  • 1/2 cup peas
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 2 tablespoons vegan butter or oil
  • 3 tablespoons all-purpose flour (or gluten-free flour blend for GF option)
  • 1 1/2 cups vegetable broth
  • 1 cup plant-based milk (unsweetened almond, soy, oat, etc.)
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 tablespoon nutritional yeast (optional, for subtle cheesy flavor)

Crust

  • 1 sheet of store-bought pie crust (regular or gluten-free), or homemade equivalent

Optional Variations & Garnishes

  • Cubed sweet potatoes instead or in addition to mixed vegetables
  • Red pepper flakes or smoked paprika for a spicy kick
  • Fresh basil or sage for herb infusion
  • Alternative beans like white beans or lentils
  • Fresh parsley or thyme for garnish

Instructions

  1. Prepare the Filling: Sauté diced onions and garlic in vegan butter or oil over medium heat until fragrant and translucent. Add chopped carrots, celery, and peas, cooking until tender, about 5-7 minutes. Sprinkle flour over the vegetables and stir well to create a roux, cooking for 1-2 minutes to remove the raw flour taste.
  2. Make the Sauce: Gradually whisk in the vegetable broth and plant-based milk, stirring constantly until a creamy, smooth sauce forms. Continue cooking to thicken the mixture for 3-5 minutes.
  3. Add Chickpeas and Seasonings: Fold in cooked chickpeas, fresh thyme, rosemary, salt, pepper, and nutritional yeast if using. Simmer gently, stirring occasionally, until the filling thickens to a luscious consistency, approximately 5 minutes.
  4. Assemble the Pot Pie: Roll out the pie crust and place it in a baking dish. Pour the chickpea and vegetable filling evenly into the crust. Cover with a second pie crust layer, sealing the edges tightly. Cut slits on top of the crust to allow steam to escape during baking.
  5. Bake to Golden Perfection: Preheat the oven to 375°F (190°C). Bake the pot pie for 35-40 minutes or until the crust is golden brown and flaky. Remove from the oven and let it cool for 10-15 minutes to allow the filling to set before slicing and serving.

Notes

  • Use fresh thyme and rosemary for the best aromatic flavor and depth.
  • Sauté vegetables before adding liquids to avoid watery filling and to keep the crust crisp.
  • Don’t skip the roux made from flour and vegan butter/oil to achieve a creamy, smooth filling texture.
  • Chill the pie crust in the refrigerator before baking to promote a flaky and sturdy crust.
  • Let the pot pie rest after baking for cleaner slices and better filling consistency.

Nutrition

Keywords: vegan pot pie, chickpeas, plant-based, comfort food, flaky crust, vegan dinner, vegetarian, gluten-free option

Find it online: https://dailydishez.com/vegan-pot-pie-with-chickpeas/