Vegan Chickpea Pot Pie (Ready-to-Print Version)
Comforting vegan pot pie with chickpeas, vibrant vegetables, and a golden flaky crust.
# What You’ll Need:
→ Filling
01 -
2 tablespoons olive oil
02 -
1 medium onion, diced
03 -
2 cloves garlic, minced
04 -
2 medium carrots, diced
05 -
2 stalks celery, diced
06 -
1 cup frozen green peas
07 -
2 medium Russet potatoes, diced into ½-inch cubes
08 -
2 cans (15 ounces each) chickpeas, drained and rinsed
09 -
1 teaspoon dried thyme
10 -
1 teaspoon rubbed sage
11 -
½ teaspoon smoked paprika
12 -
½ teaspoon ground turmeric
13 -
3 tablespoons all-purpose flour
14 -
2½ cups vegetable broth
15 -
1 tablespoon granulated vegetable bouillon
16 -
1 cup unsweetened soy milk
17 -
1 teaspoon salt
18 -
½ teaspoon freshly ground black pepper
→ Crust
19 -
1 vegan pre-made 9-inch refrigerated pie crust (top and bottom)
# Step-by-Step Guide:
01 -
Preheat oven to 400°F. Dice onion, carrots, celery, and potatoes uniformly to ensure even cooking and balanced texture.
02 -
Heat olive oil in a large skillet over medium heat. Cook onion for 2-3 minutes until translucent, then add garlic, carrots, and celery. Sauté for 5 more minutes until fragrant and vegetables soften.
03 -
Stir in thyme, sage, smoked paprika, turmeric, salt, and black pepper; cook for 1 minute to bloom spices. Sprinkle flour evenly, stirring constantly for 1-2 minutes to form roux.
04 -
Gradually pour in vegetable broth and soy milk, whisking to avoid lumps. Add vegetable bouillon, potatoes, chickpeas, and peas. Simmer uncovered for 8-10 minutes until potatoes soften and mixture thickens. Adjust seasoning to taste.
05 -
Fit bottom crust into 9-inch pie dish, trimming edges if needed. Spoon filling evenly, smoothing top. Cover with second crust, seal and crimp edges tightly. Cut small slits in top for steam release.
06 -
Place pie on baking sheet. Bake 30-35 minutes until crust is golden and filling bubbles through vents. Let rest 10 minutes before slicing to allow filling to set.
# Handy Tips:
01 -
Brush bottom crust with soy milk or olive oil before filling to prevent sogginess.
02 -
Cut at least three small slits in top crust to avoid steam buildup and soggy pastry.
03 -
Rest pie for at least 10 minutes after baking to ensure clean slices.
04 -
Brushing top crust with unsweetened soy milk before baking promotes a deep golden finish.