Chickpea pot pie
This Chickpea Pot Pie is a cozy twist on a classic dish that’s sure to be a crowd favorite. It’s loaded with roasted seasonal vegetables, protein-rich chickpeas, and a warm, hearty gravy, all baked in a buttery, flaky puff pastry crust.
Made in individual pie tins with a crust on the bottom and top, each vegan pot pie is its own golden, comforting meal, perfect for a chilly weeknight or a special dinner with friends.
Preparation Time: 1 hour 5 minutesIngredients
Calories:
790
Protein:
16
g
Filling
- 1 can (15.5 oz) chickpeas, drained and rinsed
- 1 cup chopped yellow onion
- 1 cup sliced mushrooms
- 0.5 cup chopped carrots
- 0.5 cup chopped celery
- 0.5 cup frozen peas
- 2 tablespoons avocado oil
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Gravy
- 2 tablespoons vegan butter
- 0.5 cup all-purpose flour
- 1 vegan bouillon cube (or 1 tablespoon vegan bouillon paste)
- 2 cups vegetable broth
Crust
- 1 package (17.3 oz) puff pastry, 2 sheets, thawed
- 2 tablespoons all-purpose flour, for dusting
Preparation
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Roast the vegetables: In a large bowl, toss the onion, mushrooms, carrots, celery, chickpeas, rosemary, thyme, salt, and pepper with the avocado oil. Spread in a single layer on the baking sheet and roast for 15 minutes, until soft and lightly browned at the edges. Stir in the frozen peas and set aside. Leave the oven on.
- Make the gravy: In a large pan, melt the vegan butter over medium heat. Add the flour and bouillon and stir until the butter is absorbed and the bouillon dissolves. Slowly whisk in the broth, 1 cup at a time, and keep whisking until the gravy thickens. Remove from heat and fold in the roasted vegetables and chickpeas.
- Cut the pastry: Lightly dust a clean work surface with flour. Cut each puff pastry sheet into 4 equal squares, for 8 squares total.
- Line the tins: Lightly roll 4 of the squares to about 6 inches across. Press one into each pie tin, gently forming it to the bottom and sides.
- Fill the pies: Divide the filling among the tins, filling each about ¾ full to leave room for the top crust.
- Top and score: Place a remaining pastry square on top of each pie and press around the edges to seal. Score a small X in the center of each top to let steam escape.
- Bake: Place the tins on a baking sheet and bake for about 20 minutes, until the tops are puffed and golden brown.
- Serve: Let the pot pies cool for a few minutes, then serve warm.
Tips
- Keep the pastry cold: Puff pastry puffs best when it’s cold. If it gets soft or sticky while you’re working, pop it back in the fridge for a few minutes.
- Get a golden top: For a shinier, more golden crust, brush the tops with a little plant-based milk or melted vegan butter before baking.
- Adjust the gravy: If the gravy gets too thick, whisk in a splash more broth until it reaches the consistency you like.
- Swap the vegetables: Use whatever’s in season. Potatoes, green beans, corn, or butternut squash all work well. Just cut them into small, even pieces so they roast evenly.
- Make ahead: The filling can be made up to 2 days in advance and stored in the fridge. Assemble and bake when you’re ready to serve.
- Make one big pie: Instead of individual tins, use a 9-inch pie dish with one sheet of pastry on the bottom and one on top. Bake for about 25 to 30 minutes, until golden.
- Storage: Assembled, unbaked pot pies can be frozen for up to 2 weeks.
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