Easy Vegetarian Chickpea Pot Pie Recipe
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
6 people
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Calories
447 kcal
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Course
Main Course
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Cuisine
American
Easy Vegetarian Chickpea Pot Pie Recipe
Description
The pot pie starts with cooking a vegetable mixture in olive oil until tender and vibrantly colored. A roux of butter and flour is then combined with vegetable broth and cream to form a thick sauce that envelops the vegetables and chickpeas. This filling is assembled in a cast iron skillet or baking dish and covered with a chosen pastry, trimmed and brushed with egg wash to encourage browning.
Baked at 400°F until the crust is golden, the pot pie benefits from resting before serving to settle the filling. It can be served as a complete meal and pairs well with simple sides or salad. Variations in vegetables are possible based on availability without impacting the overall dish.
Leftover portions store well in refrigeration for a few days and reheat evenly in short microwave increments or oven warming.
Ingredients
Veggie Filling
- 1 Tbsp olive oil 15 mL
- ¼ cup onion ½ small onion, white, chopped
- 2 cloves garlic minced
- 1 cup carrot about 1 large carrot, chopped
- ½ cup corn 90 g
- ½ cup celery about 1 stalk, chopped
- 1 cup peas 180 g, fresh or frozen
- 2 oz cans chickpeas drained, 425 g each,
Sauce and Crust
- ¼ cup butter 70 g, unsalted
- ¼ cup all-purpose flour 2 Tbsp
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups vegetable broth 473 mL
- ½ cup heavy cream room temperature, 120 mL
- 1 pie dough thawed, classic crust, or puff pastry for flaky crust
- 1 large egg whisked
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 any leftovers refrigerated and consume within 2-3 days.
- Vegetables can be varied or omitted according to availability without compromising the dish.
- If a cast iron skillet isn't available, a regular skillet plus a baking dish works as a substitute.
- Brushing the pastry with egg wash can be omitted or replaced with plant-based butter for a vegan option.
- Butter and heavy cream may be substituted with plant-based alternatives to veganize the recipe.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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