Hearty Chickpea & Mushroom Pot Pie: Creamy Vegan Comfort Food ✨🥧🌿
ingredients:
For the Filling:
1 tbsp olive oil
1 medium onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
8 oz (225g) cremini mushrooms, sliced
2 cloves garlic, minced
⅓ cup (40g) all-purpose flour (or GF blend)
3 cups (720ml) vegetable broth
1 can (15 oz / 425g) chickpeas, rinsed and drained
1 cup (150g) frozen peas
½ cup (120ml) unsweetened plant-based milk or cream (cashew cream works well)
1 tsp dried thyme
½ tsp dried rosemary
Salt and freshly ground black pepper to taste
For the Crust:
1 sheet store-bought vegan puff pastry, thawed OR homemade pie crust
directions:
1. Preheat oven according to puff pastry or pie crust instructions (usually around 400°F / 200°C).
2. Prepare the filling: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
3. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes. Add the minced garlic and cook for 1 minute more.
4. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
5. Gradually whisk in the vegetable broth until smooth. Bring the mixture to a simmer, stirring constantly, until it thickens into a gravy consistency.
6. Stir in the rinsed chickpeas, frozen peas, plant-based milk/cream, dried thyme, and dried rosemary. Season well with salt and pepper. Simmer for another 5 minutes for flavors to meld. Taste and adjust seasoning.
7. Pour the hot filling into a 9-inch pie dish or individual ramekins.
8. Carefully place the thawed puff pastry sheet or homemade pie crust over the filling. Trim the edges and crimp them with a fork or your fingers. Cut a few slits in the top crust to allow steam to escape. You can brush the top with a little plant milk for browning if desired.
9. Place the pie dish on a baking sheet (to catch any spills) and bake according to crust instructions, typically 25-35 minutes, or until the crust is golden brown and puffed, and the filling is bubbly.
10. Let the pot pie cool for at least 10-15 minutes before serving, as the filling will be very hot.
Recipe Information:
Preparation Time: 25 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 5 minutes | Calories per Serving: approx. 350-500 (varies with crust/cream) | Number of Servings: 4-6
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