Description
A hearty and comforting vegan pot pie with chickpeas, packed with creamy vegetables and a flaky crust. This plant-based dinner is perfect for cozy nights and family meals, offering rich flavors without dairy or meat.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
2 medium potatoes, diced
2 medium carrots, diced
1 cup peas
1 medium onion, chopped
2 cloves garlic, minced
2 cups vegetable broth
2 tablespoons flour
1 cup plant-based milk
2 tablespoons olive oil
salt and pepper to taste
1 sheet vegan pie crust or puff pastry
Instructions
1. Peel and dice the potatoes and carrots. Chop the onion and mince the garlic. Drain and rinse the chickpeas.
2. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until translucent. Add carrots and potatoes, cooking for about 10 minutes.
3. Sprinkle flour over vegetables and stir. Gradually pour in vegetable broth and plant-based milk, stirring to avoid lumps. Simmer until thickened.
4. Stir in chickpeas and peas. Season with salt and pepper. Remove from heat.
5. Preheat oven per crust instructions. Pour filling into pie dish and cover with crust. Trim, crimp, and cut slits in top.
6. Bake until golden brown. Let cool slightly before serving.
Notes
Make sure to cut slits in the crust to vent steam.
Use cold vegan butter or coconut oil if making crust from scratch.
Let the pie rest 10 minutes before slicing for cleaner servings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 4g
- Sodium: 550mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg