CHICKPEA AND POTATO POT PIE

ByHannah Peterson

This chickpea & potato pot pie is rich, creamy, and wrapped in a golden flaky crust—pure cozy comfort 🥔🥧✨

🧾 Ingredients

🥕 Filling

  • 1 can chickpeas (drained)
  • 2 cups potatoes (cubed)
  • 1 cup mixed veggies (carrots, peas, corn)
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)

🥣 Sauce

  • 2 tbsp olive oil
  • 2 tbsp flour (or GF flour)
  • 1½ cups plant milk
  • 1 cup vegetable broth
  • Salt, pepper, thyme

🥧 Crust

  • 1 vegan pie crust (top or full crust)

👩‍🍳 Instructions

  1. Preheat oven to 375°F (190°C)
  2. Cook potatoes until just tender
  3. Sauté onion + garlic in oil
  4. Stir in flour → cook 1 min
  5. Add milk + broth → thicken
  6. Add chickpeas, potatoes & veggies
  7. Pour into baking dish
  8. Cover with crust & seal edges
  9. Bake 30–35 mins until golden

🍽️ Serving Ideas

  • Serve with green beans or salad 🥗
  • Add a drizzle of vegan gravy
  • Perfect for meal prep & leftovers

💡 Tips

  • Vent the crust to avoid sogginess
  • Let it cool 10–15 mins before serving
  • Add mushrooms for extra depth 🍄

🥗 Nutrition

  • High in plant protein (chickpeas 💪)
  • Hearty & filling
  • Dairy-free comfort classic

🔥 Creamy inside, flaky outside—this is the kind of meal that hugs you back 😋🥧

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