Vegan Skillet Chickpea Pot Pie

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 4 cups vegetable broth
  • 1/4 cup all-purpose flour
  • 1 cup unsweetened almond milk or other plant-based milk
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Vegan pie crust or puff pastry dough (store-bought or homemade)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
  3. Add the diced carrots and celery to the skillet. Cook for 5-7 minutes, until the vegetables start to soften.
  4. Stir in the chickpeas, frozen peas, and frozen corn kernels.
  5. Sprinkle the flour over the vegetables and stir until evenly coated. Cook for 1-2 minutes to remove the raw flour taste.
  6. Slowly pour in the vegetable broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 5-7 minutes, until slightly thickened.
  7. Stir in the almond milk, dried thyme, dried rosemary, salt, and pepper. Cook for an additional 5 minutes, until the sauce has thickened further.
  8. Taste and adjust seasoning as needed. If the mixture is too thick, add a splash more almond milk to reach your desired consistency.
  9. Roll out the vegan pie crust or puff pastry dough to fit the size of your skillet. Place the dough over the skillet, tucking in the edges to seal.
  10. Cut a few slits in the top of the dough to allow steam to escape.
  11. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
  12. Remove from the oven and let cool for a few minutes before serving.

Nutrition Information (per serving, serves 6):

  • Calories: 280 kcal
  • Total Fat: 10g
  • Saturated Fat: 2g
  • Sodium: 620mg
  • Total Carbohydrates: 40g
  • Dietary Fiber: 8g
  • Sugars: 7g
  • Protein: 9g

Enjoy this hearty and comforting Vegan Skillet Chickpea Pot Pie as a delicious plant-based alternative to the classic recipe. It’s perfect for cozy dinners on chilly evenings!