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Vegan Chickpea Pot Pie that tastes just like classic chicken pot pie, but it’s meatless and dairy-free! Just in time for chilly winter nights. It’s warm, comforting, made vegan friendly and gluten-free. The recipe is really simple and straight forward, it comes together in 45 minutes. Easy enough to make for weeknight dinners!
VEGAN CHICKPEA POT PIE THAT YOU WILL LOVE
Pot pie is one of the most hearty and comforting foods ever. If you love a classic pot pie which I assume you do, this vegan pot pie will be your new favorite. Tender veggies are simmer in a herby, flavorful sauce and topped with a flaky puff pastry. With just a few simple substitutions you have a warming pot pie that’s dairy-free, gluten-free and vegan friendly. I promise it’s just as delicious as the classic recipe!
HOW TO MAKE CHICKPEA POT PIE
Start with the crust. If using a store-bought puff pastry, roll it out and cut into rectangles. Brush with egg wash or almond milk for vegan version and bake until golden brown. You can also make your own gluten-free vegan crust, homemade vegan puff pastry or a regular pie crust. Both work great for this recipe!
Cook onion, celery, carrots and potatoes. Once tender, stir in the chickpeas, garlic, fresh herbs and flour. Cook for another few minutes and add green peas and pour in the almond milk and vegetable stock, stirring constantly. Let the mixture come to a simmer and then cook until it thickens slightly, about 5-8 minutes. Season with salt and pepper to taste. Divide between bowls and top with the pastry. Enjoy!
HOW TO MAKE THIS CHICKPEA POT PIE DAIRY-FREE
Use plant-based milk instead of regular milk! I like using any plant-based milk from the carton such as almond or cashew!
Here’s just a few recipes where I used plant-based milk instead of dairy milk:
Creamy tuscan tortellini soup with spinach
Creamy chicken gnocchi soup
Easy vegan coconut curry noodle bowls
Creamy salmon linguine pasta
Creamy rice soup with vegetables
I hope you love this chickpea pot pie! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.
Ingredients
1 sheet puff pastry, thawed
1 egg, whisked or a few tablespoons of almond milk for egg wash
1 tbsp avocado oil
1 1/2 cup onion, chopped
1 cup celery, chopped
2 cups carrots, chopped
2 cups potatoes, diced
1 can chickpeas, rinsed and drained
2 garlic cloves, minced
1/4 cup gluten-free flour such as chickpea or tapioca flour
1 cup green peas
1 tbsp fresh thyme
1 tbsp fresh rosemary
2 1/2 cup unsweetened almond milk
1 cup low sodium vegetable stock
3 tbsp nutritional yeast
1 tsp pink himalayan salt or to taste
black pepper
Instructions
Preheat oven to 440F. Roll out the puff pastry and cut into 6 rectangles. Brush with the egg wash or almond milk and sprinkle with salt. Bake until browned for about 15-18 minutes.
Add avocado oil to a large pot over medium heat. Add diced onion, celery, carrots and potatoes and cook until soft, stirring frequently, about 7-8 minutes.
Stir in the chickpeas, garlic, thyme, rosemary and flour. Cook for another 2-3 minutes. Add green peas and pour in the almond milk and vegetable stock, stirring constantly. Let the mixture come to a simmer and then cook until it thickens slightly, about 5-8 minutes. Season with salt and pepper to taste.
Divide between bowls and top with puff pastry.