Description
This hearty and comforting Vegan Pot Pie with Chickpeas features a savory vegetable filling made from potatoes, carrots, peas, and chickpeas simmered in flavorful vegetable broth and herbs, all encased in a crisp vegan puff pastry. Perfect for a satisfying plant-based meal, it combines rich textures and warming spices in an easy-to-make dish.
Ingredients
Scale
Vegetable Filling
- 1 can chickpeas (or 1 ½ cups cooked chickpeas)
- 2 medium potatoes, diced
- 2 medium carrots, diced
- 1 cup peas
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 2 tablespoons flour or cornstarch
- 1 teaspoon thyme, chopped
- 1 tablespoon parsley, chopped
- Salt and pepper to taste
For Cooking
- 2 tablespoons vegan butter or oil
Pie Crust
- 1 sheet vegan puff pastry or pie crust
- Plant-based milk for brushing
Instructions
- Heat fat: Heat the vegan butter or oil in a medium-sized pan over medium heat, preparing to sauté the aromatics.
- Sauté aromatics: Add the chopped onion and minced garlic to the pan and cook for 3-4 minutes until fragrant and translucent, building the base flavor.
- Add vegetables: Stir in the diced potatoes and carrots, coating them well with the aromatics and fat.
- Simmer veggies: Pour in the vegetable broth, bring to a simmer, cover the pan, and let the vegetables cook for 10-12 minutes until they become tender.
- Add chickpeas and peas: Stir in the chickpeas and peas, cooking for an additional 3-4 minutes to heat through and combine flavors.
- Thicken filling: Sprinkle the flour or cornstarch over the filling, stirring constantly until the mixture thickens to a gravy-like consistency.
- Season and herbs: Stir in the chopped thyme and parsley, and season the filling with salt and pepper to taste; then remove the pan from the heat and allow the filling to cool slightly.
- Prepare oven and crust: Preheat the oven to 400°F (200°C). Pour the cooled filling into a pie dish, cover it with the vegan puff pastry sheet, trim the edges, and cut slits on top to allow steam to escape during baking.
- Brush crust: Lightly brush the surface of the puff pastry with plant-based milk to encourage browning and a golden finish.
- Bake: Place the pie dish into the preheated oven and bake for 25-30 minutes, until the pastry is puffed and golden brown.
- Rest before serving: Remove the pot pie from the oven and let it rest for 5-10 minutes before slicing and serving to allow the filling to set.
Notes
- You can use either canned or cooked chickpeas; if using canned, drain and rinse before adding.
- Make sure to pre-cook the vegetables until tender to ensure even cooking inside the pot pie.
- Using plant-based milk to brush the pastry helps achieve a better golden crust.
- For extra flavor, add a pinch of smoked paprika or nutritional yeast to the filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
