Description
Vegan Chickpea Potato Pot Pie is a heartwarming dish that combines tender chickpeas, creamy Yukon Gold potatoes, and colorful vegetables, all encased in a golden flaky puff pastry. This comforting pot pie is perfect for chilly evenings or family gatherings, offering a nourishing meal that satisfies both the palate and the soul. With its savory flavors and delightful texture, it’s sure to become a staple in your kitchen.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups Yukon Gold potatoes, cubed
- 1 cup carrots, diced
- 1 medium onion, chopped
- 1 cup low-sodium vegetable broth
- ½ cup dairy-free milk (almond or oat)
- 1 cup frozen peas
- 1 sheet puff pastry (thawed)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Lightly spray your baking dish with nonstick cooking spray.
- In a large skillet over medium heat, add olive oil and sauté chopped onions until translucent (about 5 minutes). Add diced carrots and cook for another 5 minutes.
- Stir in chickpeas and cubed potatoes; mix well. Pour in vegetable broth and dairy-free milk. Season with salt, pepper, garlic powder, thyme, or any preferred herbs. Let simmer for about 10 minutes until potatoes are fork-tender.
- Spoon the filling into the prepared baking dish and cover with puff pastry. Cut slits on top for steam to escape.
- Bake for 25–30 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 pot pie (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg