Chickpea Pot Pie
This vegan chickpea pot pie has all of the coziness you could want in winter and is presented in a cute ramekin with a flaky crispy crust!
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.