Chickpea Pot Pie
Cozy up with this comforting, plant-based Chickpea Pot Pie, a hearty vegan twist on the classic comfort food. Bursting with flavor, this dish features a savory filling of tender chickpeas, vibrant veggies like carrots, celery, and peas, and fragrant herbs such as thyme and rosemary. Finished with a flaky, golden vegan pie crust, it’s the perfect balance of creamy and wholesome. The rich sauce, made with vegetable broth, almond milk, and nutritional yeast, provides a velvety texture packed with plant-based goodness. In just an hour, you’ll have a satisfying meal that’s great for weeknight dinners or impressing guests. This easy-to-make recipe is ideal for anyone seeking a warm, nourishing dish to share.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 stalks Celery, diced
- 2 medium Carrots, diced
- 1 cup Frozen peas
- 2 cups Cooked chickpeas (or canned, drained and rinsed)
- 2 cups Vegetable broth
- 1 cup Unsweetened almond milk (or other non-dairy milk)
- 0.25 cup All-purpose flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 9-inch Vegan pie crust
Instructions
Preheat your oven to 400°F (200°C).
Heat the olive oil in a large skillet over medium heat.
Sauté the diced onion, minced garlic, diced celery, and diced carrots for about 5 minutes, or until the vegetables are softened.
Stir in the flour and cook for 1 minute, ensuring it coats the vegetables evenly.
Gradually pour in the vegetable broth and almond milk, stirring continuously to avoid clumps.
Bring the mixture to a gentle simmer and add the nutritional yeast, thyme, rosemary, salt, and black pepper. Stir well.
Add the chickpeas and peas, allowing the mixture to cook for 5-7 minutes until thickened.
Remove the skillet from the heat and let the filling cool slightly.
Roll out the vegan pie crust if needed, and press it into a 9-inch pie dish.
Spoon the chickpea and vegetable filling into the pie crust, spreading it out evenly.
Place a second layer of pie crust on top (optional), and pinch the edges to seal. Cut small slits in the crust to allow steam to escape.
Bake for 30-35 minutes, or until the crust is golden brown.
Remove from the oven and allow the pot pie to cool for 5-10 minutes before serving.
Slice and enjoy your homemade Chickpea Pot Pie!
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 11.0 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 236 mg | 18% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 763 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
