This flaky golden crust filled with creamy potatoes, chickpeas, and vegetables which can be enjoyed in any time of the day.
🛒 Ingredients (Serves 4–6)
For the Filling
- 2 cups diced potatoes
- 1 cup cooked chickpeas
- 1 cup carrots, diced
- 1 cup green peas or mixed veggies
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1½ cups vegetable broth
- ½ cup plant-based milk
- ½ tsp thyme
- Salt and pepper to taste
For the Crust
- 1 vegan pie crust (store-bought or homemade)
🍽️ How to Make Flaky Veggie Pot Pie
Step 1: Cook the Vegetables
First, heat olive oil in a pan. Then sauté onion and garlic until fragrant. Add potatoes, carrots, and cook for 5 minutes.
Step 2: Make the Creamy Filling
Next, stir in flour and cook briefly. Slowly add broth and plant milk while stirring. Then add chickpeas, peas, seasoning, and simmer until thick.
Step 3: Assemble
After that, pour the filling into a pie dish. Cover with pie crust and seal the edges.
Step 4: Bake
Finally, bake at 190°C (375°F) for 35–40 minutes until golden brown.
⭐ Tips for the Best Pot Pie
- Firstly, dice potatoes evenly for uniform cooking.
- Moreover, pre-cook potatoes slightly if large.
- Additionally, cut small vents in the crust for steam.
- Finally, let the pie rest before slicing.
🔄 Delicious Variations
- Mushroom Lover: Add sautéed mushrooms
- Spicy: Add chili flakes or black pepper
- Herby: Add rosemary or parsley
- Gluten-Free: Use gluten-free flour and crust
- Single-Serve: Bake in ramekins
💚 Health Benefits
This veggie pot pie is rich in fiber and plant protein.
Moreover, chickpeas support digestion and satiety.
Because vegetables provide vitamins and minerals, this meal boosts immunity.
As a result, it’s both comforting and nourishing.
🧒 Kid-Friendly Version
- Use mild seasoning
- Mash potatoes slightly for a smoother filling
- Add corn or sweet peas
- Serve with ketchup or dairy-free gravy
🥗 Nutrition Facts (Per Serving – Approx.)
- Calories: 320 kcal
- Protein: 9 g
- Carbohydrates: 42 g
- Fat: 13 g
- Fiber: 8 g
- Sugar: 5 g
- Sodium: 380 mg
