ChickpeaPotPie the Piefox

🥧Vegan Chickpea Pot Pie🥧
Recipe by Caitlin Shoemaker (FromMyBowl)

Hearty and Cozy, this Chickpea Pot Pie has a flaky crust, lots of veggies, a creamy sauce, and plenty of plant-based protein thanks to Chickpeas!

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Main Method: Oven, Stovetop

Ingredients

🥦2 batches of Easy Vegan Pie Crust

For the “Sauce”:
🥦2 cups Unsweetened Non-dairy Milk
🥦2 tbsp Nutritional Yeast
🥦¼ cup Chickpea Flour*
🥦1 tsp Salt, plus more to taste

For the Filling:
🥦1 ½ cup Cooked Chickpeas
🥦½ Yellow Onion, diced
🥦2 small ribs of Celery, chopped
🥦½ cup Carrots, diced
🥦⅔ cup Yellow Potatoes
🥦⅔ cup Frozen Peas
🥦1 tsp Fresh Thyme, chopped
🥦½ tsp Smoked Paprika
🥦¼ tsp Black Pepper, plus more to taste

Instructions

🍆Prepare the “Sauce”: Combine all ingredients in a small pot and whisk to combine. Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes, whisking occasionally. Set the sauce aside while you prep the filling; it will thicken slightly.
🍆Cook the Filling: While you prep the filling, preheat the oven to 425F. Add a splash or water or oil to a large Nonstick pot over medium heat. Sauté the Onion, Celery, and Carrot until translucent, then add the spices and cook for an additional 1-2 minutes. Add the Potatoes to the pot along with ¼ cup of water, then cover and let steam for 5 minutes. Uncover, then stir in the Chickpeas, Peas, and thickened Sauce until well-combined.
🍆Assemble the Pie: Pour the Chickpea & Veggie filling into a 9″ pie tin “lined” with a pre-baked Pie Crust, then cover with the additional unbaked pie crust. Use a fork or your fingers to “pinch” the top crust layer with the bottom layer, then cover the edges of the Pie Crust with tin foil (see notes). Bake at 425F for 15 minutes, then remove the foil and cook for an additional 10-12 minutes.
🍆Let the Pie sit for 5 minutes, then slice and serve as desired. Store leftovers in the fridge for up to 7 days

NOTES

🌽You can keep the top layer of the Pie Crust unbaked for this recipe, but I suggest pre-baking the bottom one at 400F for 15 minutes.
🌽Chickpea Flour can be replaced with Brown Rice Flour or All-Purpose Flour; I have not tested any other substitutions.
🌽I find that the easiest way to cover the pie crust edges with tin foil is to cover the entire pie with one sheet and then rip or cut a hole out of the center of it, so the center of the pie is still visible.

https://frommybowl.com/vegan-chickpea-pot-pie/