Ingredients:
For the filling:
- 2 tbsp olive oil (or vegan butter)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and diced into small cubes
- 1 cup cooked chickpeas (or one 15 oz can, drained and rinsed)
- 1 cup frozen peas (or fresh peas)
- 1/2 cup corn kernels (optional, for extra texture)
- 1 1/2 cups vegetable broth
- 1/2 cup non-dairy milk (such as almond, oat, or soy milk)
- 2 tbsp flour (all-purpose or chickpea flour, for thickening)
- 1 tsp dried thyme
- 1 tsp dried rosemary (optional)
- Salt and pepper, to taste
For the pastry:
- 1 sheet of store-bought puff pastry (or homemade vegan pastry dough)
- 1 tbsp non-dairy milk (for brushing)
Instructions:
1. Prepare the filling:
- Heat the olive oil or vegan butter in a large skillet or saucepan over medium heat.
- Add the diced onion and cook for 5-7 minutes until softened and translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the diced potatoes and cook for about 5 minutes, stirring occasionally, until they start to soften.
- Stir in the chickpeas, peas, and corn (if using) and cook for another 2-3 minutes.
- In a small bowl, whisk the flour with a bit of vegetable broth or milk to make a slurry. Add the slurry to the pan along with the vegetable broth, non-dairy milk, thyme, rosemary (if using), salt, and pepper.
- Stir everything together and bring it to a simmer. Let it cook for about 10-15 minutes, or until the potatoes are tender and the sauce has thickened to a creamy consistency. Taste and adjust seasoning as needed.
2. Prepare the pie crust:
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface. If you are using a pie dish or individual ramekins, make sure the pastry will cover the top of the pie, with a bit of extra to tuck over the edges.
- If using a pie dish, carefully transfer the puff pastry to the dish, leaving some overhang around the edges.
3. Assemble the pot pie:
- Once the filling is done, carefully pour it into the prepared pie dish or individual ramekins.
- Cover the top of the pie with the puff pastry, folding the edges over and pressing them down to seal the pie. You can trim off any excess pastry, but leave enough to make a nice crust.
- Use a knife to make a few slits in the top of the pastry to allow steam to escape while baking.
- Brush the top of the pastry with a little non-dairy milk to help it brown nicely.
4. Bake the pot pie:
- Place the pot pie (or pies) on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and puffed up. You may want to check the filling after 20 minutes to ensure it’s not bubbling over, and if necessary, place a baking sheet underneath to catch any drips.
5. Serve:
- Once baked, remove the pot pie from the oven and let it cool for a few minutes before serving.
- Serve your Chickpea and Potato Pot Pie warm, and enjoy this hearty, flavorful dish!
Enjoy!
This Chickpea and Potato Pot Pie is a delicious, plant-based version of the classic comfort food. The combination of chickpeas, potatoes, and creamy gravy makes for a satisfying meal that everyone will enjoy, whether vegan or not!
