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Vegan Pot Pie with Chickpeas

Vegan Pot Pie with Chickpeas
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A comforting and nourishing vegan pot pie with chickpeas and fresh vegetables in a creamy, savory sauce, all encased in a golden, flaky crust. This plant-based meal provides wholesome protein and fiber, perfect for a hearty dinner any day of the week, with adaptable flavors and easy-to-follow steps.

Ingredients

Scale

Chickpea Filling

  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 1 cup frozen or fresh peas
  • 2 stalks celery, diced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups plant-based milk (such as coconut, oat, or soy milk)
  • 1 cup vegetable broth
  • 1 tbsp olive oil or vegan butter
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried rosemary)
  • Salt and pepper, to taste
  • Optional: A splash of lemon juice

Crust

  • 1 sheet puff pastry or pie crust (use gluten-free if desired)

Instructions

  1. Prepare the Filling: Start by heating olive oil or vegan butter in a large pan over medium heat. Sauté diced onions, minced garlic, carrots, peas, and celery until vegetables are soft and fragrant. Add the rinsed chickpeas, fresh thyme, rosemary, salt, and pepper, stirring to combine and build a flavorful savory base.
  2. Thicken the Sauce: Sprinkle the flour evenly over the sautéed mixture. Stir constantly to prevent lumps and cook the raw flour taste out. Gradually pour in the plant-based milk and vegetable broth, stirring continuously until the filling turns creamy and thickens enough to coat the vegetables and chickpeas perfectly. Optionally, add a splash of lemon juice to brighten the flavor.
  3. Assemble the Pie: Transfer the warm chickpea and vegetable filling into a baking dish. Cover the filling with your chosen puff pastry or pie crust, carefully sealing the edges. Cut a few slits on the top of the crust to allow steam to escape during baking.
  4. Bake to Golden Perfection: Preheat the oven to 400°F (200°C). Place the assembled pot pie in the oven and bake for 25 to 30 minutes, or until the crust is golden brown and crisp and the filling is bubbling underneath.

Notes

  • Use fresh thyme and rosemary for brighter, more aromatic flavor.
  • Softening vegetables properly before baking ensures even cooking and richer taste.
  • Keep the pastry chilled before baking to maintain flakiness and crispness.
  • A splash of lemon juice adds subtle brightness that balances the creamy sauce.
  • Pre-cook root vegetables like carrots or potatoes if used for tenderness in the final bake.
  • Canned chickpeas are a convenient and suitable option—just rinse and drain well before use.
  • For gluten-free option, use gluten-free pastry or crust.
  • To make nut-free, replace coconut milk with oat or soy milk.

Nutrition

Keywords: vegan pot pie, chickpea pot pie, plant-based pot pie, vegan dinner, gluten-free vegan pie, cozy vegan meal, chickpeas recipe

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