vegan pot pie chickpeas (Print Version)
# Ingredients:
→ Pie Crust
01 -
2 layers pie crust or 1 layer puff pastry, homemade or store-bought
→ Sauce
02 -
2 cups unsweetened non-dairy milk
03 -
2 tablespoons nutritional yeast
04 -
2 tablespoons chickpea flour
05 -
1 teaspoon kosher salt plus more to taste
→ Chickpea Filling
06 -
1 tablespoon vegan butter or oil
07 -
1/2 yellow onion, finely diced
08 -
2 sticks celery, finely diced
09 -
1/2 cup carrots, finely diced
10 -
3-5 cloves garlic, minced
11 -
1 teaspoon fresh thyme leaves
12 -
1/2 teaspoon smoked paprika
13 -
1/2 teaspoon black pepper, plus more to taste
14 -
2/3 cup gold potatoes, peeled and diced
15 -
2/3 cup frozen peas, thawed
16 -
1 1/2 cups chickpeas, drained and rinsed if using canned
# Instructions:
01 -
Prepare your pie crust according to recipe or package instructions. Grease or line a 9-inch pie pan and par-bake the bottom crust. Keep the top crust chilled until just before baking in step 6. Preheat the oven to 425°F.
02 -
Whisk flour, nutritional yeast, salt, and milk together in a small saucepan over medium-high heat. Bring the mixture to a simmer, then reduce heat to medium and simmer for 3 minutes, whisking constantly, until sauce thickens. Set aside; sauce will thicken further.
03 -
Melt butter in a large sauté pan with a lid over medium heat. Add onion, celery, and carrot; sauté for 3 minutes until onion is translucent. Add garlic, thyme, smoked paprika, and black pepper; sauté for an additional 2 minutes to toast spices.
04 -
Add potatoes to the pan and mix well. Add 1/4 cup water to the pan, cover, and cook for 5 minutes to steam the potatoes.
05 -
Uncover pan and add chickpeas and peas. Mix well, then turn off the heat. Stir in prepared sauce and mix until evenly distributed.
06 -
Roll out top pie crust according to recipe instructions. Transfer chickpea filling to par-baked crust, then top with the remaining crust. Use a fork to crimp edges together, and cut an 'X' in the center of the pie dough for ventilation.
07 -
Bake on the middle rack of the oven for 15 minutes. Check crust; if golden, loosely tent with foil to prevent burning. Bake for an additional 10-12 minutes, checking every 5 minutes, until crust is golden brown.
08 -
Let pie sit for 5 minutes before slicing and serving warm. Store leftovers in refrigerator for up to 5 days.
# Notes:
01 -
Use gluten-free pie crust for a fully gluten-free option. Tent pie with foil if crust browns too quickly.
02 -
Prepare filling and crust up to one day in advance for convenience.