Easy Vegetarian Chickpea Pot Pie Recipe

Name: Easy Vegetarian Chickpea Pot Pie Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 people
Ingredients: 1 Tbsp olive oil; ¼ cup chopped white onion; 2 cloves garlic; 1 cup chopped carrots; ½ cup corn; ½ cup chopped celery; 1 cup fresh or frozen peas; 2 oz cans chickpeas; ¼ cup unsalted butter; ¼ cup + 2 Tbsp all-purpose flour; ½ tsp salt; ¼ tsp black pepper; 2 cups vegetable broth; ½ cup heavy cream; 1 1 pie dough (classic crust) or puff pastry (for flaky crust); 1 large egg

User Reviews

4.8

129 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
6 people
Calories
447 kcal
Course
Main Course
Cuisine
American

Easy Vegetarian Chickpea Pot Pie Recipe

Soren Barrett

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This Easy Chickpea Pot Pie is packed with a creamy vegetable filling and wrapped in a buttery crust (and best of all, you just need one pan to make it)! Your vegetarian dinner just got a lot less boring.

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Ingredients

Servings

Veggie Filling

1 Tbsp olive oil 15 mL
¼ cup chopped white onion ½ small onion
2 cloves garlic minced
1 cup chopped carrots about 1 large carrot
½ cup corn 90 g
½ cup chopped celery about 1 stalk
1 cup fresh or frozen peas 180 g
2 oz cans chickpeas drained, 425 g each,

Sauce and Crust

¼ cup unsalted butter 70 g
¼ cup + 2 Tbsp all-purpose flour
½ tsp salt
¼ tsp black pepper
2 cups vegetable broth 473 mL
½ cup heavy cream room temperature, 120 mL
1 1 pie dough (classic crust) or puff pastry (for flaky crust) thawed
1 large egg whisked

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Instructions

Veggies: Preheat oven to 400°F (204°C). Heat oil in a large cast iron skillet over medium heat. Add onion, garlic, carrots, corn, and celery. Cook until veggies are tender and brightly colored, about 10 minutes. Transfer veggies to a bowl and wipe pan clean.
Sauce: Melt butter in the cast iron over medium heat. Whisk in the flour, salt, and pepper, cooking until flour loses its raw floury smell, about 2 minutes. Slowly whisk in broth, and cook for 3 to 4 minutes, until thickened. Remove from heat, then whisk in cream.
Add Veggies: Stir cooked veggies, peas, and chickpeas into the sauce.
Assemble: Top cast iron with chosen pastry (either woven into strips or the entire dough covering the pie with slits cut in it to vent hot air). Trim the edges and tuck dough inside the pan. Brush with egg.
Bake: Transfer to oven (put a large baking sheet on a rack below to protect against leaks.) Bake for 30 minutes, or until crust is golden brown. Let rest for 15 minutes before digging in.

Notes

Store leftover pie in the refrigerator for 2-3 days. To reheat, microwave in 15 second increments or place in the oven until warm.
Veganize this recipe:
What if I don’t have all of the listed vegetables? Omitting one or two (or even three) of them won’t hurt. Simply use what you have on hand, and your healthy pot pie will be delicious. If you’re looking to load your pot pie with extra vegetables, consider adding golden or red potatoes and asparagus! Both taste wonderful when mixed with the rest of the pot pie.
No Cast Iron? You can cook the fillings in a regular skillet, then transfer everything to a casserole or pie dish!
No Cast Iron? You can cook the fillings in a regular skillet, then transfer everything to a casserole or pie dish!
Egg: Since the egg is used to brush onto the top of the pie, you can simply omit this step. If you’d still like to give the pot pie a glaze, you can brush it with the vegan butter of your choice.
Butter: Butter is one of the easiest ingredients to veganize. Simply swap it out and replace it with the plant-based butter of your choice.
Heavy Cream: For a heavy cream substitute, you use coconut or soy milk.

Nutrition Information

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Serving 1serving Calories 447kcal (22%) Carbohydrates 51.2g (17%) Protein 13.6g (27%) Fat 21.9g (34%) Saturated Fat 9.5g (48%) Cholesterol 61mg (20%) Sodium 1006mg (42%) Potassium 448mg (13%) Fiber 8.3g (33%) Sugar 4g (8%) Calcium 73mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 447 kcal

% Daily Value*

Serving	1serving
Calories	447kcal	22%
Carbohydrates	51.2g	17%
Protein	13.6g	27%
Fat	21.9g	34%
Saturated Fat	9.5g	48%
Cholesterol	61mg	20%
Sodium	1006mg	42%
Potassium	448mg	10%
Fiber	8.3g	33%
Sugar	4g	8%
Calcium	73mg	7%
Iron	3mg	17%