Chickpea Pot Pie
Is there anything more comforting on a crisp Autumn evening than a pot pie? Especially a home made one! Your home fills with the aroma of the dinner to come…
I absolutely LOVE pot pie, and this was one of the first things I “veganized” when my family went vegan.
In this recipe I used pre-made pie crusts, but you could totally go all out and make your own! when using the pre-made crusts this recipe comes together rather quickly-its just the baking that takes the time. Oh, but it is WELL worth the wait!!
Why make my Vegan Chickpea Pot Pie?
This Chickpea Pot Pie is vegan, and a little bit healthier then a traditional pot pie would be. The chickpeas add fiber and the cholesterol found in a traditional pot pie is gone by omitting any dairy and meat.
When I think comfort food, a good pot pie is at the top of my list of favorites.
Chickpea Pot Pie
Ingredients
Ingredients
- 1 box of vegan pie shells-you need two crusts in total Tenderflake is not vegan-I use the no name brand
- 2 tbsp. vegan butter I used Becel
- 1/2 of a yellow onion
- 1 medium carrot
- 1 celery stalk
- 2 cups of chickpeas I used homemade from my freezer, but 2 regular cans would be just fine
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. seasoning salt I like Red Robin salt, you can get it in store or online
- 1 veggie bullion cube dissolved into 1 cup of hot water
- 1 tbsp. all purpose flour whisked into 3 tbsp. COLD water
- 1 cup of soy milk (I used
- silk soy because it's wonderfully thick and has a sweetness to it. Feel free to substitute but you may need to add more flour and water combo to thicken it up a bit
- salt and fresh cracked pepper to taste
Instructions
The Nitty-Gritty:
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Set your pan on medium heat and your oven on 350 degrees Celsius
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Remove your frozen pie shells from the freezer. open the box and separate the two shells to defrost
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Add the butter to the pan
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While your butter is heating up, chop the onion, celery, and carrot (peel that guy first!)
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Add the veg to the pan and saute until the onion is soft, about 3-4 minutes
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Add in your chickpeas, onion powder, garlic powder, and seasoning salt
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continue to saute-don't turn the chickpeas over too fast, you want some deep browning to happen to develop the flavor. Do this for around 5 minutes. While they are cooking dissolve the veggie cube into the water and wait.
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Now, add in to veggie broth and stir.
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Mash around 2/3 of the chickpea mixture with the potato masher. This helps keep the pie together and spreads the flavor throughout the pie. you can do this in the pan.
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Add your flour and water combo to the boiling veggie broth. This should thicken nicely. Make sure you use a whisk while you do this so you don't get lumps!
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once the flour mixture has been incorporated, allow it to cook for around 1 minute.
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Now slowly add in your soy milk, about a 1/4 cup at a time, and be sure to use your whisk.
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Once all of the soy milk has been added allow the mixture to boil for around 1 minute
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Remove the pan from the heat
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Take one pie crust and poke the bottom with your fork
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Spoon the chickpea mixture into that pie crust
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Lay your second crust on top of your pie by inverting it
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Pinch the edges of the two crusts together to seal in the goodness!
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Add a few vents on top by cutting in with a knife
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Bake in pre-heated oven for 45-55 minutes-wait until the crust is golden before taking it out
And that’s it guys! I know there are a lot of steps here but this recipe still comes in at under a 1/2 hour to get in the oven.
You don’t need to brush your crust with anything. It browns nicely from all of the vegetable shortening in the dough.
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Until next time guys!
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