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– **1 teaspoon dried rosemary**
– **Salt and pepper** (to taste)
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#### For the crust:
– **1 package refrigerated pie crusts** (or homemade, if preferred)
– **1 tablespoon plant-based butter** (optional, for brushing on top of the crust)
### **How to Make Chickpea and Potato Pot Pie**
Now, let’s break down the steps to create this delicious **Chickpea and Potato Pot Pie**.
#### **1. Prepare the Filling**
Start by heating **2 tablespoons of olive oil** in a large skillet or pan over medium heat. Add the **chopped onions**, **carrots**, and **garlic**, and sauté for about **5-7 minutes** until the vegetables begin to soften and the onions are translucent.
Next, add the **diced potatoes** to the pan and cook for an additional **5 minutes**, stirring occasionally. This helps to start softening the potatoes before they go into the sauce.
Once the potatoes are slightly tender, sprinkle in the **2 tablespoons of flour** and stir to coat the vegetables. This will help thicken the filling as it cooks.
#### **2. Make the Creamy Sauce**
Slowly pour in the **vegetable broth** while stirring to prevent any lumps from forming. Once the broth is fully incorporated, add the **coconut milk** (or your preferred plant-based milk) and stir until everything is combined.
Add the **dried thyme**, **dried rosemary**, **salt**, and **pepper** to the mix. Bring the mixture to a simmer and cook for about **10 minutes**, or until the potatoes are fully tender and the sauce has thickened.
Once the potatoes are tender, add the **chickpeas** and **frozen peas** to the pan. Stir well to combine, and cook for an additional **5 minutes**, letting the flavors meld together. Taste the filling and adjust the seasoning if needed.
#### **3. Assemble the Pot Pie**
While the filling is simmering, preheat your oven to **400°F (200°C)**.
Roll out the first **pie crust** and fit it into the bottom of a **9-inch pie dish**. Make sure the crust covers the edges of the dish. Spoon the filling into the prepared crust, spreading it out evenly.
Place the second **pie crust** on top of the filling. Pinch the edges of the crusts together to seal them, and use a fork to crimp the edges for a decorative touch. Make a few small slits in the top crust to allow steam to escape while baking.
#### **4. Bake the Pot Pie**
Brush the top of the pie with a little bit of **plant-based butter** if desired, to give the crust a beautiful golden finish. Then, bake the pot pie in the preheated oven for **30-35 minutes**, or until the crust is golden and crisp.
If the edges of the crust are browning too quickly, cover them with some foil to prevent burning.
#### **5. Let It Cool and Serve**
Once the pot pie is baked to perfection, remove it from the oven and let it cool for about **10 minutes** before serving. This will help the filling set and make it easier to slice.
### **Why This Chickpea and Potato Pot Pie is Perfect**
– **Comforting and Hearty**: This pot pie is a satisfying meal that can be enjoyed by vegetarians and meat-eaters alike. It’s perfect for cozy dinners or a filling lunch.
– **Packed with Protein**: The combination of chickpeas and potatoes provides a great source of plant-based protein and fiber, making this dish both nutritious and filling.
– **A Crowd-Pleaser**: Whether you’re feeding a family or having friends over, this pot pie is sure to impress with its delicious flavors and rich texture.
– **Customizable**: You can easily switch up the veggies and seasonings based on what you have available or what you prefer. Add mushrooms, spinach, or bell peppers for extra flavor and texture!
### **Tips for the Perfect Chickpea and Potato Pot Pie**
– **Use fresh herbs**: Fresh thyme and rosemary will give the filling even more flavor. If you don’t have fresh herbs, dried herbs work well too.
– **Thicken the sauce**: If your filling is too runny, you can add a little more flour or cook it longer to thicken. Just be sure to stir constantly to avoid lumps.
– **Make it ahead**: This pot pie can be made ahead of time and stored in the fridge for up to two days. Just bake it when you’re ready to serve.
– **Try a gluten-free crust**: For a gluten-free version, use a gluten-free pie crust or make your own using gluten-free flour.
### **Conclusion**
This **Chickpea and Potato Pot Pie** is a delicious, hearty, and comforting vegetarian dish that’s perfect for any occasion. With its flavorful filling and flaky crust, it’s sure to become a new favorite in your recipe rotation. Whether you’re looking for a filling dinner, a family-friendly meal, or a comforting dish for a cozy night in, this pot pie is sure to please everyone at the table.
Give it a try, and you’ll quickly see why this vegetarian twist on the classic pot pie is so irresistible. Enjoy!
