Description
Hearty vegan pot pie with chickpeas offers comforting layers of plant-based goodness from classic vegetables and protein-packed legumes. Savory herb-infused filling nestled in flaky pastry delivers a satisfying meal for those seeking wholesome nourishment.
Ingredients
Scale
Pie Crust:
- 2 layers pie crust or 1 layer puff pastry, homemade or store-bought
Main Ingredients:
- 1 1/2 cups chickpeas, drained and rinsed if using canned
- 2/3 cup gold potatoes, peeled and diced
- 2/3 cup frozen peas, thawed
- 1/2 yellow onion, finely diced
- 2 sticks celery, finely diced
- 1/2 cup carrots, finely diced
Additional Ingredients:
- 2 cups unsweetened non-dairy milk
- 1 tablespoon vegan butter or oil
- 3–5 cloves garlic, minced
- 2 tablespoons nutritional yeast
- 2 tablespoons chickpea flour
- 1 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper, plus more to taste
Instructions
- Craft the pie crust according to preferred method, ensuring a 9-inch pie pan is greased or lined. Par-bake the bottom crust while keeping the top crust chilled. Heat oven to 425F.
- Create a creamy sauce by whisking flour, nutritional yeast, salt, and milk in a saucepan over medium-high heat. Simmer for 3 minutes, stirring continuously until thickened. Set aside to further consolidate.
- Melt butter in a large sauté pan over medium heat. Sauté onion, celery, and carrot for 3 minutes until translucent. Introduce garlic, thyme, smoked paprika, and black pepper, toasting spices for 2 additional minutes.
- Add potatoes to the pan, mixing thoroughly. Pour 1/4 cup water, cover, and steam for 5 minutes until potatoes soften.
- Incorporate chickpeas and peas into the vegetable mixture. Remove from heat and blend in the prepared sauce, ensuring even distribution throughout the filling.
- Roll out the top crust and carefully transfer the chickpea filling into the par-baked bottom crust. Seal the pie by crimping edges with a fork and cut a central ‘X’ for steam release.
- Position pie on the middle oven rack and bake for 15 minutes. If crust browns quickly, loosely cover with foil. Continue baking for 10-12 minutes, monitoring every 5 minutes until golden brown.
- Allow pie to rest for 5 minutes before serving. Refrigerate any remaining portions, which will keep fresh for up to 5 days.
Notes
- Swap ingredients easily to accommodate dietary needs by using gluten-free flour or alternative milk options like almond or oat milk for those with specific restrictions.
- Boost protein content by adding extra chickpeas or incorporating tofu cubes into the filling for a more substantial plant-based meal.
- Enhance flavor complexity by roasting vegetables before adding them to the filling, which caramelizes natural sugars and deepens the overall taste profile.
- Prepare filling in advance and store in the refrigerator for quick assembly, making this pot pie an excellent meal prep option for busy weeknights.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg