CHICKPEA AND POTATO POT PIE
Ingredients:
For Filling:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 large potatoes, peeled and diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 1 cup unsweetened almond milk (or any plant-based milk)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- For Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup vegan butter, cold and cubed
- 1/2 teaspoon salt
1/2 cup ice water - Instructions:
- 1. Prepare Pie Crust:
- In a food processor, pulse the flour, salt, and vegan butter until the mixture resembles coarse crumbs.
- Add ice water gradually, pulsing until the dough comes together.
- Divide the dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
- 2. Make Filling:
- In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.
- Add diced potatoes, carrots, thyme, and rosemary. Stir for 2-3 minutes.
- Sprinkle flour over the vegetables and stir to coat.
- Gradually pour in vegetable broth and almond milk, stirring constantly to avoid lumps.
- Add chickpeas and frozen peas. Simmer until the mixture thickens. Season with salt and pepper.
- 3. Preheat Oven:
- Preheat the oven to 375°F (190°C).
- 4. Assemble Pot Pie:
- Roll out one of the chilled pie crusts and line a pie dish. Pour in the chickpea and potato filling.
- Roll out the second pie crust and place it over the filling. Seal and crimp the edges. Cut slits on top to allow steam to escape.
- 5. Bake:
- Place the pot pie in the preheated oven and bake for 40-45 minutes or until the crust is golden brown.
- 6. Serve:
- Allow the pot pie to cool for a few minutes before slicing. Serve warm and enjoy the comforting flavors.
- 7. Store:
- Any leftover pot pie can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Nutrition Facts (Per Serving – Makes approximately 6 servings):
- Calories: 450
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 800mg
- Total Carbohydrates: 55g
- Dietary Fiber: 8g
- Sugars: 4g
- Protein: 10g
- Servings:
- This recipe makes approximately 6 servings.
