vegan pot pie chickpeas

This vegan pot pie with chickpeas is a delightful dish that combines creamy, savory veggies and protein-rich chickpeas enveloped in a flaky crust. Perfect for cozy weeknight dinners or as a comforting centerpiece for gatherings, this recipe stands out with its rich flavors and satisfying texture. Whether you’re serving it to vegans or omnivores, everyone will appreciate this hearty meal.

Why You’ll Love This Recipe

• Creamy Texture: The combination of non-dairy milk and chickpea flour creates a luscious filling that satisfies the heartiest appetites.
• Quick Preparation: With a prep time of only 15 minutes, you can whip up this delicious meal in no time.
• Versatile Ingredients: Customize your pot pie by adding seasonal vegetables or your favorite spices to make it uniquely yours.
• Healthful Choice: Packed with chickpeas and veggies, this dish is not only delicious but also nutritious.
• Perfect for Leftovers: Enjoy the flavors even more the next day; it stores well in the fridge for up to five days!

Tools and Preparation

Before diving into making your vegan pot pie with chickpeas, gather your tools. Having everything ready will streamline the cooking process and ensure success.

Essential Tools and Equipment

• 9-inch pie pan
• Mixing bowls
• Whisk
• Large sauté pan with lid
• Measuring cups and spoons

Importance of Each Tool

• 9-inch pie pan: A sturdy base for your pot pie ensures even baking and a well-formed crust.
• Large sauté pan: Ideal for sautéing vegetables evenly, ensuring every bite is full of flavor.

Ingredients

This Vegan Pot Pie with Chickpeas features creamy veggies and chickpeas in a flaky crust, great for weeknight meals or gatherings.

For the Pie

• 2 layers pie crust or 1 layer puff pastry, homemade or store-bought
• 2 cups unsweetened non-dairy milk
• 2 tablespoons nutritional yeast
• 2 tablespoons chickpea flour
• 1 teaspoon kosher salt plus more to taste
• 1 tablespoon vegan butter or oil
• 1/2 yellow onion, finely diced
• 2 sticks celery, finely diced
• 1/2 cup carrots, finely diced
• 3-5 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper, plus more to taste
• 2/3 cup gold potatoes, peeled and diced
• 2/3 cup frozen peas, thawed
• 1 1/2 cups chickpeas, drained and rinsed if using canned

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make vegan pot pie chickpeas

Step 1: Prepare Your Pie Crust

Grease or line a 9-inch pie pan. If you’re using homemade pie crusts, prepare them according to your recipe. Par-bake the bottom crust before adding any fillings. Keep the top crust chilled until just before baking. Preheat your oven to 425°F.

Step 2: Make the Sauce

In a small saucepan over medium-high heat:
1. Whisk together the chickpea flour, nutritional yeast, kosher salt, and non-dairy milk.
2. Bring this mixture to a simmer.
3. Reduce heat to medium and continue whisking for about 3 minutes until it thickens. Set aside as it will thicken further.

Step 3: Sauté the Vegetables

In a large sauté pan over medium heat:
1. Melt vegan butter (or oil).
2. Add finely diced onion, celery, and carrots.
3. Sauté for about 3 minutes until onions are translucent.
4. Add minced garlic, thyme leaves, smoked paprika, and black pepper; sauté for an additional two minutes.

Step 4: Cook Potatoes

Add diced gold potatoes to the pan:
1. Stir well to combine all ingredients.
2. Pour in 1/4 cup water.
3. Cover the pan and cook for about 5 minutes to steam the potatoes until tender.

Step 5: Combine Chickpeas and Peas

Uncover the pan:
1. Stir in drained chickpeas and thawed peas until everything is well mixed.
2. Turn off the heat and fold in your prepared sauce until combined evenly.

Step 6: Assemble Your Pot Pie

Roll out your top crust according to recipe instructions:
1. Transfer the chickpea filling into your par-baked bottom crust.
2. Top with the rolled-out crust; crimp edges together using a fork.
3. Cut an ‘X’ in the center of the dough for ventilation.

Step 7: Bake Your Pot Pie

Place on the middle rack of your preheated oven:
1. Bake for about 15 minutes.
2. Check if golden; if so, tent loosely with foil to prevent burning.
3. Continue baking for an additional 10-12 minutes or until golden brown.

Step 8: Serve

Let your vegan pot pie cool for about five minutes before slicing:
Enjoy warm! Store leftovers in an airtight container in the refrigerator for up to five days.

How to Serve vegan pot pie chickpeas

Serving your vegan pot pie with chickpeas can elevate the meal and make it more delightful. Here are a few creative serving suggestions that will enhance this comforting dish.

With a Fresh Salad

• Mixed Greens Salad: Combine leafy greens, cherry tomatoes, and cucumber for a refreshing crunch.
• Caesar Salad: Use vegan dressing and add croutons to complement the rich flavors of the pot pie.

Add Some Bread

• Garlic Bread: A crunchy side that pairs well with the creamy filling.
• Dinner Rolls: Soft and fluffy rolls can be perfect for soaking up the delicious sauce.

Pair with Vegetables

• Roasted Brussels Sprouts: These provide a nutty flavor that contrasts nicely with the chickpeas.
• Steamed Broccoli: A simple side that adds color and nutrition to your plate.

How to Perfect vegan pot pie chickpeas

To achieve the best results with your vegan pot pie containing chickpeas, consider these helpful tips.

• Use Cold Ingredients: Make sure your butter and non-dairy milk are cold before mixing them into the crust for a flakier texture.
• Don’t Overcook Veggies: Sauté vegetables just until tender to maintain their flavor and texture in the filling.
• Season Generously: Taste as you go; adjust spices and salt to ensure a flavorful filling.
• Let It Sit: Allowing the pie to rest for 5 minutes after baking helps the filling set for easier slicing.
• Experiment with Herbs: Fresh or dried herbs like rosemary or oregano can add unique flavors to your pot pie.
• Use Leftovers Creatively: Transform any leftovers into a casserole or use them in wraps for another meal.

Best Side Dishes for vegan pot pie chickpeas

Pairing side dishes with your vegan pot pie can create a balanced meal. Here are some great options to consider.

1. Crispy Potato Wedges: Seasoned and baked wedges complement the creamy filling perfectly.
2. Quinoa Salad: A protein-packed salad with vegetables adds freshness and texture.
3. Green Beans Almondine: Lightly sautéed green beans topped with almonds bring crunch and nutrition.
4. Roasted Root Vegetables: Carrots, parsnips, and beets roasted together add sweetness to the meal.
5. Stuffed Bell Peppers: Filled with rice, beans, and spices, they are colorful and satisfying.
6. Corn on the Cob: Sweet corn is a classic side that pairs well with hearty dishes like pot pie.

Common Mistakes to Avoid

Making a vegan pot pie with chickpeas can be simple, but there are a few common mistakes that can affect the final dish. Here are some pitfalls to watch out for:

• Skipping the par-baking step: Not pre-baking the pie crust can lead to a soggy bottom. Always par-bake your crust to ensure it stays crisp.

• Overcooking the filling: Cooking the veggie filling too long can result in mushy vegetables. Sauté just until tender to maintain a good texture.

• Neglecting seasoning: Under-seasoning can make your pot pie bland. Taste your filling before assembling and adjust salt and spices as needed.

• Not using enough sauce: A dry pot pie is disappointing. Make sure to use enough sauce to keep the filling creamy and flavorful.

• Forgetting about ventilation: Not cutting slits in the top crust can cause steam buildup, leading to a soggy crust. Always cut an ‘X’ or other vents for proper airflow.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container for up to 5 days.
• Ensure the pie is completely cooled before sealing it in the container.

Freezing vegan pot pie chickpeas

• Wrap the whole pie tightly in plastic wrap followed by foil for up to 3 months.
• For individual servings, cut slices and store them in freezer-safe bags.

Reheating vegan pot pie chickpeas

• Oven: Preheat to 350°F (175°C) and heat for about 20-25 minutes until warmed through.
• Microwave: Place a slice on a microwave-safe plate, cover, and heat on high for 2-3 minutes, checking halfway.
• Stovetop: In a skillet over medium heat, add a splash of water and cover; heat for about 5-7 minutes.

Frequently Asked Questions

Can I make vegan pot pie chickpeas gluten-free?

Yes! Simply use gluten-free crust or puff pastry and ensure all your ingredients are gluten-free.

How can I customize my vegan pot pie?

You can add other veggies like mushrooms or zucchini, or switch up seasonings for different flavors.

Can I use fresh chickpeas instead of canned?

Absolutely! Just cook dried chickpeas beforehand until tender before adding them to your filling.

What sides pair well with vegan pot pie?

A fresh green salad or roasted vegetables complement this dish beautifully.

Final Thoughts

This Vegan Pot Pie with Chickpeas is not only comforting but also versatile enough for any occasion. You can easily customize it with your favorite vegetables or spices. Try making this delightful dish tonight; it’s sure to impress everyone at your table!