Here’s a cozy and hearty recipe for a Chickpea and Potato Pot Pie – a vegetarian comfort food classic with rich flavor and a flaky golden crust!
🥧 Chickpea & Potato Pot Pie
Hearty, filling, and plant-based friendly!
🥔 Ingredients:
For the Filling:
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1 tbsp olive oil or butter
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1 small onion, diced
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2 garlic cloves, minced
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2 medium potatoes, peeled and diced small
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1 can (15 oz) chickpeas, drained and rinsed
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1 cup frozen peas and carrots (or any mixed veg)
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1 ½ cups vegetable broth
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1/2 cup milk or plant-based milk
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2 tbsp flour (or cornstarch slurry for gluten-free)
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1 tsp thyme
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Salt and pepper to taste
For the Crust:
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1 sheet puff pastry, thawed (or use a classic pie crust)
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1 tbsp milk or plant milk for brushing (optional)
🔥 Instructions:
1. Make the Filling:
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Heat oil in a large skillet over medium heat.
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Add diced onion and garlic; sauté until soft (2–3 min).
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Add potatoes and cook for 5–6 minutes, stirring often.
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Stir in chickpeas, frozen veggies, thyme, salt, and pepper.
2. Make it Creamy:
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Sprinkle flour over the veggie mixture and stir to coat.
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Slowly add vegetable broth, stirring to avoid lumps.
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Add milk and simmer until the sauce thickens and potatoes are just tender (10–12 min).
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Taste and adjust seasoning.
3. Assemble the Pie:
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Preheat oven to 400°F (200°C).
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Pour filling into a greased 9-inch pie dish or baking dish.
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Top with puff pastry or rolled-out pie crust. Trim edges and crimp.
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Cut slits in the top to vent. Brush with milk for golden color.
4. Bake:
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Bake for 25–30 minutes, or until crust is golden and puffed.
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Let cool for 5–10 minutes before serving.
📝 Tips & Variations:
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Spiced twist: Add curry powder or cumin for a spiced version.
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Vegan version: Use plant milk and dairy-free crust.
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Mini pies: Use ramekins or muffin tins for individual servings.
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Shortcut: Use store-bought mashed potatoes on top instead of crust for a “shepherd’s pie” twist.
