Description
This vegan pot pie with chickpeas is the epitome of comfort food, combining creamy vegetables and hearty chickpeas in a flaky crust. Ideal for weeknight dinners or special occasions, this dish is both satisfying and delicious. With vibrant flavors and wholesome ingredients, it’s a delightful main course that pleases everyone at the table.
Ingredients
Scale
- 2 layers pie crust (homemade or store-bought)
- 2 cups unsweetened non-dairy milk
- 2 tablespoons nutritional yeast
- 2 tablespoons chickpea flour
- 1 teaspoon kosher salt
- 1 tablespoon vegan butter or oil
- 1/2 yellow onion, diced
- 2 sticks celery, diced
- 1/2 cup carrots, diced
- 3–5 cloves garlic, minced
- 2/3 cup gold potatoes, peeled and diced
- 2/3 cup frozen peas
- 1 1/2 cups chickpeas
Instructions
- Preheat oven to 425°F. Grease a 9-inch pie pan and par-bake the bottom crust.
- In a saucepan over medium heat, whisk together chickpea flour, nutritional yeast, salt, and non-dairy milk until thickened; set aside.
- Sauté onion, celery, and carrots in vegan butter until tender. Add garlic and spices; cook for another two minutes.
- Steam the potatoes by adding water to the sauté pan; cover for five minutes.
- Stir in chickpeas and peas into the veggie mix; combine with the creamy sauce.
- Assemble by filling the par-baked crust with mixture and topping with second crust. Cut slits in the top.
- Bake for about 25 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (approximately 155g)
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Customize with additional vegetables like mushrooms or spinach for extra flavor. For a gluten-free option, use gluten-free pie crusts. Leftovers can be refrigerated for up to five days or frozen for three months.