Vegan Pot Pie with Chickpeas (Print version)
A cozy vegan chickpea pot pie with creamy vegetables, tender potatoes, and a flaky golden crust.
# Ingredients:
For the crust
01 -
2 vegan pie crusts for a 9-inch pie, homemade or store-bought
02 -
1 tablespoon unsweetened oat milk, for brushing the top
For the chickpea filling
03 -
3 tablespoons vegan butter
04 -
1 medium yellow onion, diced
05 -
2 medium carrots, diced small
06 -
2 celery ribs, diced
07 -
1 cup (150 g) peeled Yukon gold potato, diced 1/2 inch
08 -
3 cloves garlic, minced
09 -
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
10 -
1/2 teaspoon dried sage
11 -
1/2 teaspoon smoked paprika
12 -
1 teaspoon fine salt, plus more to taste
13 -
1/2 teaspoon black pepper
14 -
1/4 cup (30 g) all-purpose flour
15 -
1 1/2 cups (360 ml) vegetable broth
16 -
1 cup (240 ml) unsweetened oat milk
17 -
2 tablespoons nutritional yeast
18 -
1 teaspoon Dijon mustard
19 -
2 cans (15 oz each) chickpeas, drained and rinsed
20 -
1 cup (140 g) frozen peas
# Instructions:
01 -
Heat the oven to 400°F. Fit one vegan pie crust into a 9-inch pie dish, prick the bottom a few times, and bake for 10 minutes until the surface looks dry. Set aside and keep the second crust chilled.
02 -
Melt the vegan butter in a large skillet over medium heat. Add onion, carrots, celery, and potato. Cook for 7-8 minutes, stirring often, until the onion softens and the potatoes begin to soften around the edges.
03 -
Stir in garlic, thyme, sage, smoked paprika, salt, and pepper. Cook for 1 minute, just until fragrant.
04 -
Sprinkle the flour over the vegetables and stir for 1 minute. Slowly pour in the vegetable broth, then the oat milk, stirring constantly until the sauce is smooth and thickened, 3-5 minutes.
05 -
Stir in nutritional yeast, Dijon mustard, chickpeas, and frozen peas. Cook for 2 minutes. Taste and adjust salt and pepper. The filling should be creamy and thick enough to mound on a spoon.
06 -
Spoon the filling into the par-baked crust. Lay the second crust over the top, trim and crimp the edges, then cut 4 small vents in the center. Brush lightly with oat milk.
07 -
Bake for 30-35 minutes, until the crust is golden and the filling bubbles at the vents. Tent loosely with foil if the crust browns early. Rest for 15 minutes before slicing.
# Good to know:
01 -
Let the pie rest 15 minutes before slicing for the cleanest pieces.
02 -
The filling can be made up to 2 days ahead and chilled separately from the crust.
03 -
Use puff pastry as a top crust only if you want a faster version.