This cozy chickpea and potato pot pie is the ultimate comfort food, perfect for a chilly evening. The creamy filling packed with chickpeas, potatoes, and vegetables is seasoned with aromatic herbs, all nestled under a flaky puff pastry crust. It’s a satisfying and wholesome dish that will warm you from the inside out. Serve it for a cozy dinner with loved ones, and enjoy the comforting flavors of this classic dish made vegan!

OVERVIEW

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4 servings
• Calories: Approximately 400 kcal per serving

INGREDIENTS

For the Filling:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 stalk celery, diced
• 1/2 cup frozen peas
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 1/2 cups vegetable broth
• 1/2 cup non-dairy milk (such as almond milk or soy milk)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

For the Crust:

• 1 sheet of vegan puff pastry, thawed
• 1 tablespoon non-dairy milk (for brushing)

INSTRUCTIONS

Preparing the Filling:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet or pot, heat the olive oil over medium heat.
3. Add the chopped onion and sauté for 3-4 minutes until translucent.
4. Stir in the minced garlic, diced carrot, and diced celery. Cook for another 3-4 minutes until the vegetables start to soften.
5. Add the diced potatoes to the skillet along with the chickpeas and frozen peas. Stir to combine.
6. Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 1-2 minutes to cook off the raw flour taste.
7. Slowly pour in the vegetable broth and non-dairy milk, stirring constantly to prevent lumps.
8. Add the dried thyme, dried rosemary, salt, and pepper. Stir well to combine.
9. Bring the mixture to a simmer and cook for about 10-12 minutes, stirring occasionally, until the sauce thickens and the potatoes are tender.
10. Taste and adjust seasoning if needed. Remove from heat and set aside.

Assembling the Pot Pie:

1. Transfer the chickpea and potato filling into a 9-inch pie dish or individual ramekins.
2. Roll out the thawed puff pastry sheet on a lightly floured surface. Cut it into a circle slightly larger than the pie dish or ramekins.
3. Place the puff pastry over the filled pie dish or ramekins, pressing the edges to seal. Trim any excess pastry hanging over the edges.
4. Use a sharp knife to make a few slits in the pastry to allow steam to escape.
5. Brush the top of the pastry with non-dairy milk for a golden finish.

Baking:

1. Place the assembled pot pie(s) on a baking sheet to catch any drips.
2. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed up.
3. Remove from the oven and let it cool for a few minutes before serving.

Serving:

1. Serve the cozy chickpea and potato pot pie hot, with a side of fresh salad or steamed vegetables if desired.
2. Enjoy the comforting flavors and hearty texture of this delicious vegan pot pie!