Warm your soul with a hearty and flavorful Chickpea and Potato Pot Pie. This comforting dish combines the heartiness of chickpeas and potatoes with a savory, herb-infused sauce, all encased in a flaky pie crust. It’s a plant-based take on the classic pot pie, perfect for those seeking a wholesome and delicious meal. Gather around the table and enjoy the nourishing goodness of this Chickpea and Potato Pot Pie.
Recipe: Chickpea and Potato Pot Pie
Ingredients:
For Filling:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 large potatoes, peeled and diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 1 cup unsweetened almond milk (or any plant-based milk)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup vegan butter, cold and cubed
- 1/2 teaspoon salt
- 1/2 cup ice water
Nutrition Facts (Per Serving – Makes approximately 6 servings):
- Calories: 450
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 800mg
- Total Carbohydrates: 55g
- Dietary Fiber: 8g
- Sugars: 4g
- Protein: 10g
Servings:
This recipe makes approximately 6 servings.
