Description

A cozy, plant-based spin on the classic comfort food, this Vegan Pot Pie with Chickpeas combines a golden puff pastry crust with a rich, savory filling. Loaded with chickpeas, potatoes, and vegetables in a creamy herb sauce, it’s perfect for weeknight dinners or make-ahead meals.

Ingredients

Scale

1 tbsp olive oil

1 small onion, diced

2 garlic cloves, minced

2 carrots, peeled and chopped

2 celery stalks, chopped

2 medium potatoes, peeled and diced

1 (15 oz) can chickpeas, drained and rinsed

1/2 tsp dried thyme (or 1 tsp fresh)

1 bay leaf

Salt and black pepper to taste

2 tbsp all-purpose flour

1 1/2 cups vegetable broth

1/2 cup unsweetened plant milk (e.g., almond or oat)

1/2 cup frozen peas

1 sheet vegan puff pastry, thawed

Instructions

Preheat oven to 400°F (200°C).
In a large skillet, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in potatoes, chickpeas, thyme, bay leaf, salt, and pepper. Cook for 5 more minutes.
Sprinkle flour over the mixture and stir. Gradually pour in vegetable broth, followed by plant milk, stirring constantly until smooth.
Simmer for 8-10 minutes, or until the sauce thickens and potatoes are tender. Remove bay leaf and stir in peas.
Transfer filling to a pie dish or individual ramekins. Cover with puff pastry, trimming edges and cutting slits for steam to escape.
Bake for 25-30 minutes until the pastry is golden and crisp. Let cool slightly before serving.