🍽️ Serves: 4–6
⏱️ Time: 1 hour
🛒 Ingredients
Filling:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced (about 2 cups)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 2 tbsp all-purpose flour (or gluten-free flour)
- 1½ cups vegetable broth
- ½ cup unsweetened plant milk (soy, oat, or almond)
Crust:
- 1 sheet vegan pie crust (store-bought or homemade)
- OR make your own:
- 1½ cups all-purpose flour
- ½ tsp salt
- ½ cup vegan butter or coconut oil, chilled and cubed
- 4–6 tbsp ice water
👩🍳 Instructions
1. Make the Filling
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic; sauté until softened, about 5 minutes.
- Add potatoes, carrots, and celery; cook for 8–10 minutes, stirring occasionally.
- Stir in chickpeas, peas, thyme, rosemary, salt, and pepper.
- Sprinkle flour over veggies and stir to coat. Cook 1–2 minutes.
- Gradually add vegetable broth and plant milk, stirring constantly.
- Simmer until the sauce thickens and potatoes are tender, about 10 minutes. Remove from heat.
2. Prepare the Crust
- If using store-bought, thaw as per package instructions.
- For homemade crust, mix flour and salt in a bowl. Cut in chilled vegan butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough comes together. Chill for 30 minutes, then roll out.
3. Assemble the Pot Pie
- Preheat oven to 400°F (200°C).
- Pour filling into a baking dish (8×8 inch or similar).
- Roll out crust and place over the filling, trimming edges and sealing with a fork.
- Cut a few slits on top for steam to escape.
4. Bake
- Bake for 30–35 minutes until crust is golden and filling is bubbly.
- Let cool for 10 minutes before serving.
