Chickpea Pot Pie

Cozy up with this comforting, plant-based Chickpea Pot Pie, a hearty vegan twist on the classic comfort food. Bursting with flavor, this dish features a savory filling of tender chickpeas, vibrant veggies like carrots, celery, and peas, and fragrant herbs such as thyme and rosemary. Finished with a flaky, golden vegan pie crust, it’s the perfect balance of creamy and wholesome. The rich sauce, made with vegetable broth, almond milk, and nutritional yeast, provides a velvety texture packed with plant-based goodness. In just an hour, you’ll have a satisfying meal that’s great for weeknight dinners or impressing guests. This easy-to-make recipe is ideal for anyone seeking a warm, nourishing dish to share.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 2 stalks Celery, diced
• 2 medium Carrots, diced
• 1 cup Frozen peas
• 2 cups Cooked chickpeas (or canned, drained and rinsed)
• 2 cups Vegetable broth
• 1 cup Unsweetened almond milk (or other non-dairy milk)
• 0.25 cup All-purpose flour
• 2 tablespoons Nutritional yeast
• 1 teaspoon Dried thyme
• 0.5 teaspoon Dried rosemary
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 9-inch Vegan pie crust

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Heat the olive oil in a large skillet over medium heat.

Step 3

Sauté the diced onion, minced garlic, diced celery, and diced carrots for about 5 minutes, or until the vegetables are softened.

Step 4

Stir in the flour and cook for 1 minute, ensuring it coats the vegetables evenly.

Step 5

Gradually pour in the vegetable broth and almond milk, stirring continuously to avoid clumps.

Step 6

Bring the mixture to a gentle simmer and add the nutritional yeast, thyme, rosemary, salt, and black pepper. Stir well.

Step 7

Add the chickpeas and peas, allowing the mixture to cook for 5-7 minutes until thickened.

Step 8

Remove the skillet from the heat and let the filling cool slightly.

Step 9

Roll out the vegan pie crust if needed, and press it into a 9-inch pie dish.

Step 10

Spoon the chickpea and vegetable filling into the pie crust, spreading it out evenly.

Step 11

Place a second layer of pie crust on top (optional), and pinch the edges to seal. Cut small slits in the crust to allow steam to escape.

Step 12

Bake for 30-35 minutes, or until the crust is golden brown.

Step 13

Remove from the oven and allow the pot pie to cool for 5-10 minutes before serving.

Step 14

Slice and enjoy your homemade Chickpea Pot Pie!

Nutrition Facts

Serving size	(1967.1g)

Amount per serving	% Daily Value*
Calories	2539.1

Total Fat 94.8g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 5199.1mg	0%
Total Carbohydrate 350.0g	0%
Dietary Fiber 63.0g	0%
Total Sugars 54.9g
Protein 81.6g	0%

Vitamin D 100.0IU	0%
Calcium 933.0mg	0%
Iron 25.5mg	0%
Potassium 3925.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 12.7%

Carbs: 54.3%