CHICKPEA AND POTATO POT PIE

Chickpea and Potato Pot Pie – This hearty, comforting, and protein-packed vegan pot pie is the ultimate healthy comfort food! Our recipe is made with a flaky, golden-brown crust and filled with a creamy, savory chickpea and potato filling, this easy one-pot meal is perfect for meal prep, family dinners, and plant-based eating. This is a gluten-free and dairy-free option with wholesome and high-fiber. The recipe is loaded with nutritious vegetables and bold flavors. If you are craving a cozy winter meal or a quick weeknight dinner, this homemade pot pie recipe is a must-try.

Ingredients.

Filling:
2 tbl vegan butter
1 cup small diced Yukon gold potatoes
1/2 cup diced carrots
1/2 cup diced celery
1 diced small yellow onion
1 tbls yellow mustard 1/2 tbl poultry seasoning
1 tsp salt, 1/2 tsp pepper
1 cup chickpeas, 1/2 cup frozen peas
3 tbl flour, 1 1/2 cups veggie broth
1/4 cup soy milk
2 sheets of vegan puff pastry

Method.

1. In large sauté pan, melt butter, add onions, carrots, celery, & potatoes, salt/pepper sauté on med heat 15 min till tender.

2. Add chickpeas, peas, mustard, & seasoning, mix until distributed.

3. Add flour, coating all veggies, cook 2 min till flour gets golden.

4. Add stock, keep stirring, sauce will start to thicken, add soy milk, keep stirring, add extra seasoning if desired, simmer 10 min. Then let cool to room temp. Place in fridge for about an hour.

5. On a floured dusted surface, cut puff pastry sheet into 4, repeat with the other sheet. Roll out dough to make squares a bit thinner.

6. Add 1/3 -1/2 cup to one side to form a triangle. Leaving a 1/4 in boarder. Dab boarder with water. Fold the other half of dough over to cover filling. Use times of fork to seal edges and make 2 narrow slits at the top of each turnover, repeat until you use all dough, carefully place on parchment paper.

7. Bake turnover at 400 F 30-35 min. Let cool a bit because the filling will be hot. Enjoy.

Tags: chickpea and potato pot pie