Description
An easy-to-make, hearty vegetarian pot pie with a creamy chickpea veggie filling between two layers of flaky crust. Perfect for holidays and everyday!
Ingredients
- ¼ cup plant-based butter (55 g)
- 2 tsp Italian seasoning
- pinch of salt and pepper
- ⅓ cup all-purpose flour (50 g)
- 1 ½ cup vegetable stock (350 mL)
- ¾ cup almond milk (175 mL)
- ½ cup frozen peas (75 g)
- ½ cup frozen corn (75 g)
- 1 cup chickpeas, drained and rinsed (225 g)
- 3 small Yukon gold potatoes, peeled and large diced (approx. 250 g)
- 2 stalks of celery, diced
- 1 large carrot, peeled and diced
- 2 unbaked vegan pie crusts
Instructions
- Mix Butter, Flour and Seasoning: In a large pot or deep skillet over medium heat, melt the butter then whisk in the Italian seasoning, salt, pepper and flour. Cook for 2 minutes, stirring.
- Add Stock and Milk: Whisk in the stock and almond milk and continue mixing for another 2 minutes.
- Add the Vegetables: Add in the peas, corn, chickpeas, potatoes, celery and carrot. Bring to a light simmer then reduce the heat to medium-low and simmer until the potatoes are tender, stirring often for 10-15 minutes.
- Cool Mixture & Preheat Oven: Remove the pot from the heat and let cool for at least 10 minutes. While you’re waiting, preheat the oven to 425℉. Lightly spray a 9-inch pie dish with non-stick cooking spray.
- Prepare the Pie Crust: Press one crust into the pie pan and lightly perforate the bottom of the crust with a fork a number of times. Omit this step for a crustless/single crust pot pie.
- Add Filling & Topping: Add the vegetable filling to the pie dish and then place the second crust on top. Using a fork, press along the edges of the pie to form a textured, sealed crust. Brush the top of the pie lightly with melted plant-based butter, if desired.
- Bake: Bake for 25-30 minutes. Watch the pie after 20 minutes to ensure it’s not browning too quickly, if so, lightly cover with a piece of foil and continue baking.
- Cool & Serve: Let sit 15 minutes before serving, then slice and enjoy!
Notes
Italian Seasoning Substitution: 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp dried thyme, 1/2 tsp dried sage. Pinch of rosemary optional.
For crustless pot pie/single crust pot pie, add the filling directly to a pie dish or rectangular casserole dish and only use a pie crust on top. You can also use puff pastry, phyllo dough or biscuit dough for the topping.
Nutrition
- Serving Size: 1 slice
- Calories: 201
- Sugar: 2.5 g
- Sodium: 562 mg
- Fat: 9 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 5 g