Vegan Chickpea and potato pot pie

Introduction: Embrace comfort food with a plant-based twist with our Hearty Vegan Chickpea and Potato Pot Pie recipe. This savory dish combines the earthy flavors of chickpeas and potatoes with a rich, creamy filling, all encased in a flaky pastry crust. Perfect for a cozy family dinner or entertaining guests, this pot pie is sure to satisfy everyone at the table.

Ingredients: For the Filling:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups potatoes, diced
  • 1 cup frozen peas
  • 3 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • Salt and pepper to taste

For the Pastry Crust:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup vegan butter, cold and cubed
  • 4-6 tablespoons ice-cold water

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
  3. Add minced garlic, diced carrots, diced celery, dried thyme, and dried rosemary to the skillet. Cook for another 5 minutes until vegetables are tender.
  4. Stir in chickpeas, diced potatoes, and frozen peas. Cook for 2-3 minutes.
  5. Sprinkle all-purpose flour over the vegetable mixture and stir until well combined.
  6. Slowly pour in vegetable broth and almond milk, stirring constantly to prevent lumps from forming.
  7. Cook the mixture for 5-7 minutes until it thickens. Season with salt and pepper to taste.
  8. Transfer the filling into a deep pie dish or individual ramekins.

For the Pastry Crust:

  1. In a large mixing bowl, combine all-purpose flour and salt. Add cold cubed vegan butter.
  2. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Gradually add ice-cold water, one tablespoon at a time, mixing until the dough comes together.
  4. Roll out the pastry dough on a floured surface to fit the size of your pie dish or ramekins.
  5. Carefully place the pastry crust over the filled pie dish or ramekins, sealing the edges.
  6. Cut slits on the top of the crust to allow steam to escape.

Baking:

  1. Place the pie dish or ramekins on a baking sheet to catch any drips.
  2. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
  3. Remove from the oven and let it cool for a few minutes before serving.

Nutritional Information:

  • Serving Size: 1 slice (based on 8 servings)
  • Calories: 320
  • Total Fat: 16g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 460mg
  • Total Carbohydrates: 39g
  • Dietary Fiber: 6g
  • Sugars: 4g
  • Protein: 7g

Conclusion: Warm your soul with the comforting flavors of our Hearty Vegan Chickpea and Potato Pot Pie. This delightful dish is not only delicious but also nutritious, providing a satisfying meal for vegans and non-vegans alike. With its flaky pastry crust and hearty filling, it’s sure to become a staple in your recipe repertoire. Give it a try and experience the joy of plant-based comfort food at its finest!

Introduction: Prepare to embark on a culinary journey of comfort and flavor with our Ultimate Vegan Chickpea and Potato Pot Pie recipe. This hearty dish combines the wholesome goodness of chickpeas and potatoes, elevated with aromatic herbs and spices, all nestled beneath a golden, flaky pastry crust. Whether you’re a seasoned vegan or simply seeking a satisfying meat-free meal option, this pot pie promises to tantalize your taste buds and leave you craving more.

Ingredients: For the Filling:

  • 2 tablespoons olive oil
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups potatoes, peeled and diced
  • 1 cup frozen peas
  • 3 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • Salt and pepper to taste

For the Pastry Crust:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup vegan butter, chilled and cubed
  • 4-6 tablespoons ice-cold water

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a deep pie dish or individual ramekins.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes.
  3. Stir in minced garlic, diced carrots, diced celery, dried thyme, and dried rosemary. Sauté for an additional 5 minutes until vegetables are tender and aromatic.
  4. Add chickpeas, diced potatoes, and frozen peas to the skillet. Cook for 2-3 minutes to combine flavors.
  5. Sprinkle all-purpose flour over the vegetable mixture, stirring continuously until evenly coated.
  6. Slowly pour in vegetable broth and almond milk, stirring constantly to avoid lumps. Allow the mixture to simmer for 5-7 minutes until thickened.
  7. Season the filling with salt and pepper to taste, adjusting as needed to suit your preference.
  8. Transfer the prepared filling into the greased pie dish or ramekins, spreading it evenly.

For the Pastry Crust:

  1. In a large mixing bowl, combine all-purpose flour and salt. Add chilled cubed vegan butter.
  2. Using a pastry cutter or fork, blend the butter into the flour until the mixture resembles coarse crumbs.
  3. Gradually add ice-cold water, one tablespoon at a time, mixing until a dough forms.
  4. Turn the dough out onto a floured surface and knead gently until smooth. Divide the dough into two equal portions.

Assembling and Baking:

  1. Roll out one portion of the pastry dough on a floured surface to fit the size of your pie dish or ramekins. Carefully place it over the prepared filling, pressing down the edges to seal.
  2. Cut slits or decorative patterns on the top of the crust to allow steam to escape during baking.
  3. Optional: Brush the crust with a plant-based milk wash for a golden finish.
  4. Place the pie dish or ramekins on a baking sheet to catch any drips. Bake in the preheated oven for 30-35 minutes, or until the crust is beautifully golden and the filling is bubbling.
  5. Once baked, remove the pot pie from the oven and allow it to cool for a few minutes before serving.

Nutritional Information:

  • Serving Size: 1 slice (based on 8 servings)
  • Calories: 320
  • Total Fat: 16g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 460mg
  • Total Carbohydrates: 39g
  • Dietary Fiber: 6g
  • Sugars: 4g
  • Protein: 7g

Smart WW Points:

  • Green Plan: 8 SmartPoints per serving
  • Blue Plan: 8 SmartPoints per serving
  • Purple Plan: 8 SmartPoints per serving

Conclusion: Dive into the wholesome indulgence of our Ultimate Vegan Chickpea and Potato Pot Pie. Crafted with care and bursting with flavor, this delightful dish is a testament to the versatility and deliciousness of plant-based cooking. Whether shared with loved ones or savored as a solo treat, this pot pie is sure to warm your heart and satisfy your appetite. So, gather your ingredients and embark on a culinary adventure that promises comfort, flavor, and a whole lot of vegan goodness!