Easy Vegetarian Chickpea Pot Pie Recipe
This Easy Vegetarian Chickpea Pot Pie is a comforting and hearty dish featuring a savory vegetable and chickpea filling in a creamy sauce, all encased in a flaky pie crust. It’s perfect for a wholesome family meal and can be easily veganized or made gluten-free for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Veggie Filling
- 1 Tbsp olive oil, 15 mL
- ¼ cup chopped white onion, ½ small onion
- 2 cloves garlic, minced
- 1 cup chopped carrots, about 1 large carrot
- ½ cup corn, 90 g
- ½ cup chopped celery, about 1 stalk
- 1 cup fresh or frozen peas, 180 g
- 2 15-oz cans chickpeas, drained, 425 g each
Sauce and Crust
- ¼ cup unsalted butter, 70 g
- ¼ cup + 2 Tbsp all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups vegetable broth, 473 mL
- ½ cup heavy cream, room temperature, 120 mL
- 1 pie dough (classic crust) or puff pastry, thawed
- 1 large egg, whisked
Instructions
- Prepare Veggies: Preheat your oven to 400°F (204°C). In a large cast iron skillet, heat olive oil over medium heat. Add chopped onion, minced garlic, carrots, corn, and celery. Cook, stirring occasionally, until the vegetables are tender and have a bright color, about 10 minutes. Once cooked, transfer the veggies to a bowl and wipe the skillet clean.
- Make the Sauce: Return the skillet to medium heat and melt the unsalted butter. Whisk in the flour, salt, and black pepper and cook for about 2 minutes until the raw flour smell disappears. Gradually whisk in the vegetable broth and cook for 3 to 4 minutes until the sauce thickens. Remove from heat and whisk in the heavy cream until fully incorporated.
- Combine Filling: Stir the cooked vegetables, fresh or frozen peas, and drained chickpeas into the sauce, mixing evenly to create your pot pie filling.
- Assemble the Pie: Pour the filling back into the skillet. Cover with the thawed pie dough or puff pastry. You may either weave strips into a lattice or cover the whole pie, making sure to cut slits in the top for venting. Trim and tuck the dough edges inside the skillet. Brush the crust with the whisked egg to give it a glossy finish.
- Bake the Pot Pie: Place the skillet on a large baking sheet to catch any drips and put it in the preheated oven. Bake for 30 minutes or until the crust turns golden brown and crisp. Remove from oven and let it rest for at least 15 minutes before serving.
Notes
- Store leftover pot pie in the refrigerator for 2-3 days. Reheat in the microwave in short 15-second increments or warm in the oven until heated through.
- To make this recipe vegan, omit the egg wash or substitute with vegan butter or plant-based milk for glazing. Replace butter with plant-based butter and heavy cream with coconut or soy milk.
- If you don’t have all the listed vegetables, feel free to omit or substitute with what you have on hand. Adding potatoes or asparagus also works great.
- If you don’t have a cast iron skillet, use a regular skillet for cooking veggies and transfer the filling to a casserole or pie dish for baking.
- To make gluten-free, use gluten-free all-purpose flour for the sauce and a gluten-free pie crust mix for the dough.
