In these chilly wintery months, I crave a cozy meal then cuddling up on the couch. Ever since going plant-forward I haven't found a great pot pie recipe. Granted, I didn't eat a ton of pot pie growing up, but there's something so homey about having a thick soup like interior loaded with veggies and protein and a flaky crust to bite into. So, I set out on an adventure to make my own pot pie recipe- fully plant-based. Please enjoy this chickpea pot pie!
Chickpea Pot Pie Nutrients
This chickpea pot pie is loaded with nutrients from the veggies and chickpeas. The chickpeas are a plant-based source of protein loaded with fiber, vitamins and minerals like folate, iron, and manganese.
The carrots provide Vitamin A and antioxidants. The Celery has a high water content, helping keep you hydrated and has Vitamin K (plays a role in blood clotting and bone health). The potatoes are a great source of complex carbohydrates (providing us energy), Vitamin C, fiber (with the skin on), and potassium. The peas are high in fiber, protein, and Vitamins K and C.
When you combine all of these ingredients, it provides a balance of nutrients all in one dish. The fiber antioxidants, and vitamins can help reduce inflammation and support your overall health.
How to assemble
The first step is to set out your frozen pie crust! This will take a little while to defrost. After you do that, cut all of your veggies and your thyme so you're ready go to! You'll first boil your peas and diced potatoes in a pot for about 10 minutes. While they're boiling, start making your sauce by whisking together the ingredients and bringing to a simmer. You'll want to whisk ocassionally so it doesn't clump!
After, add your carrots, onion, and celery to a pan then cook them with your herbs and spices. Once they're cooked down (about 10 minutes), add in the potatoes, peas, garbanzo beans and then pour your sauce over it. Mix to incorporate then separate the mixture evenly into 6 ramekins. Top with the pie crust to cover then put them in the oven for 25 minutes or so. Once you pull them out of the oven, them cool for 10 minutes before serving so you don't burn your tongue! Enjoy!
Chickpea Pot Pie
Ingredients
- 1 tablespoon avocado oil
- ½ yellow onion diced
- 2 sticks celery diced
- ½ cup carrots diced
- 3-5 cloves of garlic minced
- 2 teaspoon fresh thyme minced
- ½ teaspoon smoked paprika
- salt & pepper to taste
- 1 cup golden potatoes (2-3 medium potatoes) diced
- ⅔ cup frozen peas
- 1 14- oz can chickpeas drained and rinsed
- 1 frozen pie crust
Sauce
- 2 ½ cups non-dairy milk
- 3 tablespoon flour
- 1 teaspoon salt
Instructions
- Set out your frozen pie crust (it typically takes 30-60 minutes to defrost)
- Veggies: In a small pot, boil water then add your diced potatoes. Let them boil for 5 minutes then add the peas and boil for another 5 minutes. Drain then set aside.
- The Sauce: In a pot, whisk the flour, salt, and milk together. Bring to a simmer and whisk until thick (about 3 minutes). Set aside.
- Preheat your oven to 425F
- Add oil to a saucepan over medium heat then add the onion, celery and carrots. Sauté for 3-5 minutes until the onion is translucent. Add the herbs, spices, and garlic and sauté for another 3 minutes.
- Add in the peas, potatoes, and chickpeas. Stir to combine.
- Add your veggie and chickpea mixture to your sauce and stir to combine.
- Fill ramekins with the sauce and chickpea mixture then cut out circles of puff pastry to place on top.
- Put the ramekins on a baking tray and bak for 20-25 minutes until the puff pastry browns.
- Let it cool and then enjoy!
- Can be stored for up to 3 days in the fridge.
I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another cozy recipe, check out my Cauliflower Chickpea Tikka Masala recipe!
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