Instructions:
Stir in the drained chickpeas, dried thyme, dried rosemary, smoked paprika, salt, and pepper, and cook for another 2-3 minutes, allowing the flavors to meld together.
Sprinkle the flour over the vegetable mixture and stir until well combined. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the vegetable broth, stirring constantly, until the mixture thickens and comes to a simmer. Cook for 3-5 minutes, or until the filling is thick and bubbly.
Stir in the frozen peas, then remove the skillet from the heat and set aside.
To make the pie crust, in a large mixing bowl, combine the flour and salt. Add the cold vegan butter cubes and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together and forms a ball. Be careful not to overwork the dough.
On a lightly floured surface, roll out the pie crust dough into a circle large enough to cover your pie dish.
Pour the chickpea and vegetable filling into a greased 9-inch pie dish. Place the rolled-out pie crust over the filling, pressing the edges to seal. Trim any excess dough and crimp the edges with a fork.
Use a sharp knife to make a few small slits in the center of the pie crust to allow steam to escape during baking.
Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pot pie from the oven and let it cool for a few minutes before serving.
Nutritional Information:
Calories per serving: 350
Total Fat: 14g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 480mg
Total Carbohydrates: 48g
Dietary Fiber: 8g
Sugars: 5g
Protein: 9g
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