Description
This chickpea and potato pot pie is a hearty, plant-based comfort dish with tender vegetables in a creamy filling, topped with a golden flaky crust. Perfect for cozy dinners and satisfying family meals.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and cubed
- 1 cup cooked chickpeas (or canned, drained and rinsed)
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 3 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1/2 cup unsweetened plant-based milk
- 1 sheet puff pastry (thawed)
- 1 tablespoon plant-based milk (for brushing)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in garlic, carrots, and potatoes. Cook for 5–7 minutes until slightly softened.
- Add chickpeas, peas, thyme, rosemary, turmeric, salt, and black pepper. Stir to combine.
- Sprinkle flour over the mixture and stir continuously for about 1 minute.
- Gradually pour in vegetable broth while stirring, then add plant-based milk. Cook until the mixture thickens.
- Simmer for 5–8 minutes until potatoes are tender and the filling is creamy.
- Transfer the filling to a baking dish and spread evenly.
- Place puff pastry over the top, trim excess, and seal edges.
- Brush with plant-based milk and cut small slits in the top.
- Bake at 200°C (400°F) for 20–25 minutes until golden brown.
- Let cool slightly before serving.
Notes
- Substitute chickpeas with lentils or white beans if desired.
- Add mushrooms or spinach for extra flavor and nutrition.
- For a spicier version, include chili flakes or cayenne pepper.
- Ensure filling is thick before baking to avoid a soggy crust.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in oven or microwave until warmed through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
