Vegan Pot Pie with Chickpeas
Golden, flaky crust meets creamy, herb-infused filling – this Vegan Pot Pie with Chickpeas is everything you want in a cozy comfort dish. Bursting with tender vegetables and protein-packed chickpeas, it’s a plant-based twist on a classic that’s just as hearty and satisfying.
Equipment
- Skillet
- Baking dish
Ingredients
Ingredients
- 1 tablespoon vegan butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 stalks celery diced
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup coconut milk or unsweetened almond milk
- 1 cup carrots diced
- 2 cups potatoes diced
- 1.5 cups chickpeas cooked or canned drained
- 1 cup green peas
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- to taste salt and black pepper
- 1 sheet vegan puff pastry thawed
- 2 tablespoons plant-based milk for brushing
Instructions
- Sauté the aromatics in vegan butter until softened.
- Sprinkle flour and cook briefly to form roux.
- Whisk in vegetable broth and milk; simmer until thick.
- Add vegetables and chickpeas; cook until tender.
- Season with herbs, salt, and pepper.
- Assemble with puff pastry, sealing edges.
- Bake at 400°F (200°C) until golden.
Notes
Let rest before serving for best texture.
Nutrition
Calories: 380kcalCarbohydrates: 47gProtein: 9gFat: 16gSaturated Fat: 7gSodium: 670mgFiber: 7gSugar: 6gVitamin A: 120IUVitamin C: 35mgCalcium: 60mgIron: 3mg
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