Chickpea Pot Pie
This hearty and cozy pot pie features a flaky, buttery crust filled with protein-rich chickpeas and a medley of classic vegetables. Enveloped in a thick, homemade cream sauce seasoned with fresh thyme and smoked paprika, it offers ultimate plant-based comfort for chilly days or special holiday meals.
Instructions
- 1
Preheat oven to 425F. Grease a 9-inch pie pan and par-bake the bottom layer of vegan pie crusts (2 layers) according to instructions.
- 2
In a small saucepan, whisk unsweetened milk (2 cup), nutritional yeast (2 tbsp), chickpea flour (2 tbsp), and kosher salt (1 tsp). Simmer over medium heat for 3 minutes until thickened, then set aside.
- 3
Melt plant based butter (1 tbsp) in a large sauté pan. Add yellow onions (0.5), celery stalks (2), and carrots (0.5 cup) and sauté for 3 minutes until onions are translucent.
- 4
Stir in garlic cloves (4 clove), fresh thyme (1 tsp), smoked paprika (0.5 tsp), and black pepper (0.5 tsp). Sauté for 2 minutes to toast the spices.
- 5
Add potatoes gold (0.67 cup) and 0.25 cups water. Cover and steam for 5 minutes until potatoes are tender.
- 6
Uncover the pan and stir in chickpeas (1.5 cup) and frozen peas (0.67 cup). Turn off the heat and fold in the prepared sauce.
- 7
Transfer the mixture into the par-baked crust. Roll out the top layer of vegan pie crusts (2 layers) and place over the filling. Crimp the edges and cut an X in the center for ventilation.
- 8
Bake in the middle rack for 15 minutes. Check browning; if needed, tent with foil and bake for 11 more minutes until golden brown.
- 9
Let the pie rest for 5 minutes before serving to allow the filling to thicken.
Nutrition Facts
Per portion