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Chickpea and Potato Pot Pie: A Comforting, Hearty Vegan Delight
If you’re craving comfort food that’s both hearty and satisfying but want to skip the meat and dairy, a Chickpea and Potato Pot Pie is the perfect solution. This plant-based twist on the classic pot pie combines tender chickpeas, hearty potatoes, and a flavorful, savory filling—all encased in a flaky, golden crust. Whether you’re a vegan, vegetarian, or just looking for a new meatless recipe, this Chickpea and Potato Pot Pie will quickly become a favorite in your recipe rotation.
Why You’ll Love This Recipe
Not only is this pot pie comforting and filling, but it’s also packed with wholesome ingredients. Chickpeas provide plant-based protein and fiber, while potatoes offer a comforting, starchy base. The combination of herbs, spices, and a rich, savory sauce creates a depth of flavor that will have you coming back for more. This recipe is also customizable, so feel free to experiment with your favorite vegetables or add some extra seasonings to make it your own.
Whether it’s for a cozy weeknight dinner or a special meal to share with friends and family, this Chickpea and Potato Pot Pie is sure to impress with its delicious flavors and satisfying textures.
Ingredients:
For the filling:
- 2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
- 2 large potatoes, peeled and diced
- 1 large carrot, diced
- 1/2 cup frozen peas
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup unsweetened plant-based milk (such as almond, oat, or soy milk)
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (or chickpea flour for a gluten-free version)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
For the crust:
- 1 sheet of store-bought vegan puff pastry or pie crust (or homemade if preferred)
- 1 tablespoon plant-based milk, for brushing on the crust
Instructions:
- Prepare the Filling:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes, until softened and fragrant.
- Add the diced potatoes, carrots, and peas to the pot, and stir for a couple of minutes. Sprinkle the flour over the vegetables and stir to coat them evenly. This helps to thicken the sauce later on.
- Pour in the vegetable broth and plant-based milk, and add the thyme, rosemary, salt, and pepper. Stir to combine, and bring the mixture to a simmer. Let it cook for about 15-20 minutes, until the potatoes are tender and the sauce has thickened.
- Add the Chickpeas:
- Once the potatoes and vegetables are cooked, stir in the cooked chickpeas. Cook for an additional 5 minutes, allowing the chickpeas to heat through and absorb the flavors of the sauce.
- Prepare the Pot Pie:
- Preheat your oven to 375°F (190°C).
- Transfer the chickpea and potato filling into a 9-inch pie dish or a small casserole dish, spreading it evenly.
- Roll out the puff pastry or pie crust and carefully place it over the filling. Trim any excess pastry, leaving a little around the edges to create a seal. Press the edges down with a fork to crimp the crust, and cut a few slits in the top to allow steam to escape during baking.
- Brush the top of the crust with a little plant-based milk for a golden finish.
- Bake the Pot Pie:
- Place the pot pie in the oven and bake for 30-35 minutes, or until the crust is golden brown and crispy.
- Once baked, remove from the oven and let it cool for a few minutes before serving.
- Serve and Enjoy:
