Introduction: Indulge in the heartwarming flavors of our Vegan Chickpea and Potato Pot Pie, a comforting twist on a classic favorite. Packed with wholesome ingredients and bursting with savory goodness, this dish is sure to become a beloved addition to your culinary repertoire.
Whether you’re seeking a satisfying weeknight dinner or a crowd-pleasing meal to impress your guests, this recipe delivers on both taste and nourishment, all without compromising on flavor or texture.
Ingredients: For the Filling:
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
2 cups diced potatoes (about 2 medium potatoes)
1 can (15 ounces) chickpeas, drained and rinsed
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons all-purpose flour
2 cups vegetable broth
1 cup frozen peas
For the Pie Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold vegan butter, cubed
4-6 tablespoons ice water
Instructions:
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until fragrant and translucent, about 2-3 minutes.
Add the diced carrots, celery, and potatoes to the skillet, and cook for an additional 5-7 minutes, or until the vegetables begin to soften.
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