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Creamy Vegan Chickpea Pot Pie Melts Hearts in 45 Minutes

Vegan chickpea pot pie
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A hearty and savory vegan chickpea pot pie with a flaky crust and rich filling.

Ingredients

Scale
  • 2 cups cooked chickpeas
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1/2 cup chopped onions
  • 1/2 cup frozen peas
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • 1/2 cup unsweetened almond milk
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 vegan pie crust (store-bought or homemade)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a pan and sauté onions until soft.
  3. Add carrots, potatoes, and peas. Cook for 5 minutes.
  4. Stir in flour, garlic powder, thyme, salt, and pepper.
  5. Pour in vegetable broth and almond milk. Simmer until thickened.
  6. Fold in chickpeas and remove from heat.
  7. Pour filling into a pie dish and cover with the vegan pie crust.
  8. Cut slits in the crust for ventilation.
  9. Bake for 30 minutes or until golden brown.
  10. Let cool slightly before serving.

Notes

  • Use any preferred pie crust—gluten-free if needed.
  • Add other vegetables like mushrooms or celery if desired.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://brunchnest.com/vegan-chickpea-pot-pie-recipe/