Name: Chickpea Pot Pie
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 8 servings
Ingredients: 2 layers vegan pie crusts (homemade or store-bought); 2 cup unsweetened milk (non-dairy); 2 tbsp nutritional yeast; 2 tbsp chickpea flour (used as thickener); 1 tsp kosher salt (plus more to taste); 1 tbsp plant based butter (or oil); 0.5 null yellow onions (finely diced); 2 null celery stalks (finely diced); 0.5 cup carrots (finely diced); 4 clove garlic cloves (minced); 1 tsp fresh thyme (leaves only); 0.5 tsp smoked paprika; 0.5 tsp black pepper (plus more to taste); 0.67 cup potatoes gold (peeled and diced); 0.67 cup frozen peas (thawed); 1.5 cup chickpeas (drained and rinsed)

Instructions

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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.