Description
This Easy Vegetarian Chickpea Pot Pie is a comforting and hearty dish perfect for a wholesome meal. It features a medley of sautéed vegetables, creamy chickpea filling, and a golden flaky pastry crust baked to perfection in a cast iron skillet. Perfectly seasoned and packed with protein and fiber, this pot pie is a delicious plant-based comfort food ideal for family dinners.
Ingredients
Vegetables and Filling
- 1 Tbsp olive oil (15 mL)
- ¼ cup chopped white onion (½ small onion)
- 2 cloves garlic (minced)
- 1 cup chopped carrots (about 1 large carrot)
- ½ cup corn (90 g)
- ½ cup chopped celery (about 1 stalk)
- 1 cup fresh or frozen peas (180 g)
- 2 15-oz cans chickpeas (drained, 425 g each)
Sauce
- ¼ cup unsalted butter (70 g)
- ¼ cup + 2 Tbsp all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups vegetable broth (473 mL)
- ½ cup heavy cream (room temperature, 120 mL)
Assembly
- 1 pie dough (classic crust) or puff pastry (thawed)
- 1 large egg (whisked)
Instructions
- Prepare Vegetables: Preheat your oven to 400°F (204°C). Heat olive oil in a large cast iron skillet over medium heat. Add the chopped onion, minced garlic, carrots, corn, and celery. Cook the vegetables until they are tender and their colors become vibrant, about 10 minutes. Once done, transfer the cooked veggies to a bowl and wipe the skillet clean for the next step.
- Make the Sauce: In the same cast iron skillet over medium heat, melt the unsalted butter. Whisk in the all-purpose flour, salt, and black pepper, and cook the mixture for about 2 minutes or until the raw flour smell disappears. Slowly add the vegetable broth while whisking continuously, then cook for 3 to 4 minutes until the sauce thickens. Remove from heat and whisk in the heavy cream until fully combined.
- Combine Filling: Stir the cooked vegetables, peas, and drained chickpeas into the creamy sauce in the skillet, mixing well to fully incorporate all ingredients.
- Assemble Pie: Top the filling in the cast iron skillet with your choice of pie dough or puff pastry. You can either weave the dough into strips or cover the entire surface and cut slits for steam to escape. Trim the edges and tuck the dough inside the sides of the pan. Brush the pastry generously with the whisked egg to ensure a golden, glossy finish.
- Bake: Place a large baking sheet on the rack below the skillet to catch any drips and transfer the skillet to the preheated oven. Bake for about 30 minutes, or until the crust turns golden brown and crispy. After baking, allow the pot pie to rest for 15 minutes before serving to set the filling and cool slightly.
Notes
- Using a cast iron skillet helps achieve an evenly baked crust and makes serving easier.
- Pie dough or puff pastry can be store-bought or homemade depending on your preference.
- Allowing the pie to rest after baking helps the filling set for cleaner slices.
- Feel free to substitute the heavy cream with coconut cream for a dairy-free alternative, though it will affect the flavor slightly.
- Leftovers can be refrigerated for up to 3 days and reheated in a 350°F oven until warmed through.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
