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1 h 10 min
|
intermediate
|
low-fat,
Mediterranean diet,
vegan
This cozy vegan chickpea pot pie has all the creamy, savory comfort of the classic, without any dairy or meat.
Hearty chickpeas, tender potatoes, and veggies simmer in a rich, herb-seasoned gravy, then bake under a golden, flaky crust.
It’s the perfect make-ahead, family-friendly dinner for chilly nights, Sunday suppers, or any time you need real comfort food.
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Preheat your oven to 400°F and set a rack in the center.
Lightly grease a 9-inch pie dish with oil or nonstick spray.
Gently press one pie crust into the prepared dish, letting the excess hang slightly over the rim.
Dock the bottom with a fork to help prevent big air bubbles as it bakes.
Place the lined pie dish and the second crust in the fridge while you make the filling.
Warm the olive oil in a large deep skillet or pot over medium heat.
Add the diced onion, carrots, and celery, and cook until softened, about 7 to 8 minutes, stirring often.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add the diced potatoes and chickpeas to the pan and stir to combine with the vegetables.
Sprinkle in the thyme, sage, smoked paprika, turmeric, salt, and black pepper, and stir until everything is coated.
Cook for 2 to 3 minutes to lightly toast the spices and start softening the potatoes.
Sprinkle the flour evenly over the vegetables and stir well so it coats everything.
Cook this mixture for 1 to 2 minutes to remove the raw flour taste.
Slowly pour in the vegetable broth while stirring, scraping the bottom of the pan to lift any browned bits.
Stir in the vegetable bouillon until it dissolves into the liquid.
Add the soy milk and frozen peas, then bring the mixture to a gentle simmer.
Cook, stirring often, until the sauce is thick and the potatoes are just tender, about 10 minutes.
Taste and adjust the seasoning with more salt or pepper if needed, then remove the pan from the heat.
Spoon the hot filling into the chilled bottom crust, mounding it slightly in the center.
Lay the second crust over the top and trim any excess so it hangs about 1 inch past the rim.
Press the top and bottom crusts together to seal, then crimp the edges with your fingers or a fork.
Cut a few small slits in the top crust to let steam escape as the pie bakes.
For deeper color, lightly brush the top crust with a little soy milk.
Place the pie on a rimmed baking sheet to catch any drips.
Bake at 400°F until the crust is golden brown and the filling is bubbling, about 30 to 35 minutes.
If the edges brown too quickly, cover them loosely with strips of foil.
Let the pot pie rest at room temperature for at least 15 minutes before slicing.
This helps the filling set up so slices hold together more cleanly.
| Energy | 812 | kcal |
|---|---|---|
| Protein | 22 | g |
| Total Fat | 39 | g |
| Carbohydrates | 96 | g |
| Dietary Fiber | 16 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This vegan chickpea pot pie is lovely with a crisp green salad dressed in a simple lemony vinaigrette.
For extra comfort, serve it with roasted garlic mashed potatoes or steamed green beans tossed with olive oil and herbs.
Leftovers also taste great reheated with a splash of broth, almost like a thick, cozy vegetable stew.
Post your review and pictures below! ⬇︎ Thanks for your review!
Maria, San Antonio: Perfect. I baked it longer but may have had more filling.
: Glad it worked, Maria; extra filling can need longer baking.
Brenda, Chicago, IL: No fuss chickpea pot pie recipe. Baked up perfectly.
: Happy it baked up perfectly for you, Brenda!
Karen, New York: The crust section says top and bottom, but it only lists one 9-inch pie crust. It would be helpful to clarify if we need two crusts or a double-crust package.
: Good catch, Karen, we’ll clarify that. This pot pie is meant to have both a bottom and top crust, so plan on two 9-inch crusts (or one double-crust package).
Lisa, Chicago: Really tasty and cozy, the chickpea filling set up great, but I’d probably cut the bouillon back a bit next time since it came out a touch salty with my broth.
: Glad it hit the spot, Lisa! If your broth runs salty, cutting back the bouillon (or using low-sodium broth) is the right move, and you can always add a pinch more at the end if needed.
Please post your feedback and pictures here. We’d love to hear from you!
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