• Payton Pinsky

Vegan Comfort Food | Chickpea Pot Pie

Updated: Nov 21, 2019


Vegan Chickpea Pot Pie

Pot Pie is a dish you cannot go wrong with. This vegan version is filled with flavor and is perfect to feed just you or an entire crowd. Make this recipe a staple in your fall and winter cook book!


Ingredients: 1 Medium Onion

3/4 Cup Frozen Peas

3/4 CupFrozen Corn

2 Medium-sized Carrots

1/2 Can of Chickpeas

Large Clove of Garlic

Vegan Puff Pastry (Can be found in the frozen section of any health food store)

1/4 Cup Whole Wheat Flour

1/4 Cup Unsweetened Almond Milk

1/4 Cup Vegetable Broth

2 Bay Leaves

Sprinkle of Rosemary

Salt and Pepper

Non-Dairy Butter

Olive Oil


  1. Preheat oven to 425 degrees F and set out your frozen pastry to thaw

  2. Coat large saucepan with olive oil over medium heat. Add in onion and garlic and cook until soft, about 5-7 minutes.

  3. Add your flour to the pan and begin to whisk it together with onion and garlic. Slowly add in your vegetable broth. Add almond milk and stir. Set your bay leaves to the mixture and simmer for about 10 minutes, until your mixture begins to thicken. If mixture looks to thin, remove some of the broth and slowly add in more flour until desired consistency is met.

  4. While the mixture is simmering, cut your biscuits to fit your pan.

  5. When sauce mixture has thickened, add in frozen peas and corn, carrots, and chickpeas. Cook for about 5 minutes and season mixture with salt, pepper, and rosemary.

  6. Remove bay leaves and transfer mixture to lightly greased dish (use non-dairy butter. Top your mixture with biscuits and cover biscuits in melted non-dairy butter. Bake for about 15 minutes or until your biscuits have started to brown and the filling is bubbly. Let cool for 5 minutes before serving and enjoy!


Recommended sides: Roasted Brussels sprouts or asparagus.



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