Chickpea Vegetable Pot Pie (Vegan & Comforting!) 🥧🌱
This hearty, savory pot pie is packed with chickpeas, veggies, and a creamy herb gravy, all topped with flaky golden crust—perfect for cozy nights!
📝 Ingredients
For the Filling:
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1 tbsp olive oil
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1 onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 garlic cloves, minced
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1 cup mushrooms, sliced
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1 cup frozen peas
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1 (15 oz) can chickpeas, drained/rinsed
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¼ cup all-purpose flour (or cornstarch for GF)
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2 cups vegetable broth
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½ cup unsweetened almond milk (or coconut milk)
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1 tsp thyme
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1 tsp rosemary
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½ tsp paprika
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Salt & pepper to taste
For the Crust:
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1 sheet vegan puff pastry (or pie crust)
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Non-dairy milk (for brushing)
👩🍳 Instructions
1️⃣ Sauté Veggies
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Heat oil in a skillet. Cook onion, carrots, celery, garlic, and mushrooms for 5-7 mins until soft.
2️⃣ Make the Gravy
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Sprinkle flour over veggies, stir for 1 min.
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Slowly whisk in broth and milk until thickened (~3 mins).
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Add peas, chickpeas, herbs, salt & pepper. Simmer 5 mins.
3️⃣ Assemble & Bake
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Pour filling into a 9-inch pie dish.
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Cover with puff pastry, trim edges, and cut slits for steam.
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Brush with milk for a golden crust.
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Bake at 400°F (200°C) for 25-30 mins until bubbly and golden.
💡 Pro Tips
✔ No puff pastry? Use mashed potatoes for a shepherd’s pie twist!
✔ Extra flavor? Add 1 tbsp soy sauce or nutritional yeast to the gravy.
✔ Make ahead: Assemble, refrigerate, and bake when ready.
🍽️ Serving Suggestion
Pair with a crisp green salad or roasted Brussels sprouts.
Warm, flaky, and packed with plant-powered goodness! 😋
Want it gluten-free? Use a GF pie crust + cornstarch slurry for the gravy! 🌾