Description
This Vegan Pot Pie with Chickpeas features a golden, flaky crust wrapped around a hearty filling of chickpeas, potatoes, carrots, peas, and aromatic herbs. It’s the perfect comfort dish that’s both satisfying and plant-based.
Ingredients
1 can chickpeas (or 1 ½ cups cooked)
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
2 tablespoons vegan butter or oil
1 sheet vegan puff pastry or pie crust
Instructions
1. Heat vegan butter or oil over medium heat.
Sauté chopped onion and minced garlic until fragrant (3-4 minutes).
Add diced potatoes and carrots.
Pour in vegetable broth, cover, and simmer for 10-12 minutes until tender.
Stir in chickpeas and peas; cook another 3-4 minutes.
Sprinkle in flour or cornstarch, stirring until thickened.
Add thyme and parsley; season with salt and pepper.
Remove from heat and let cool slightly. Preheat oven to 400°F (200°C).
Pour filling into pie dish, cover with puff pastry, trim edges, and cut slits on top.
Brush with plant milk.
Bake for 25-30 minutes until golden.
Rest 5-10 minutes before slicing.
Notes
Use cornstarch for a gluten-free version.
Blind-bake the bottom crust for a crispier base.
Add mushrooms or spinach for extra veggies.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan pot pie, chickpea pot pie, vegan comfort food