Chickpea Pot Pie
This vegetarian take on a classic dish is tasty, satisfying, and bursting with flavor. Full of vegetables, protein, and fiber, it's the perfect dinner dish.
Servings 6 slices
Calories 270kcal
Ingredients
- 1 frozen or prepared pie crust
- 1 tbsp unsalted butter
- 1/2 medium red onion diced
- 4 cloves garlic minced
- 1 cup potatoes cubed
- 1 cup carrots diced
- 2 stalks celery diced
- 1/2 cup peas
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 15-oz can chickpeas drained
- 1 tbsp Italian seasoning
- 1/2 tbsp garlic powder
- 1 tsp rosemary
- salt and pepper to taste
Instructions
- Preheat oven to 375° F.
- Blind bake the pie crust by lining with parchment paper and filling with pie weights, dried beans, or granulated sugar. Bake for 15-20 minutes, until the edges are just beginning to set. Remove from the oven and carefully lift out the parchment and weights.
- In a large skillet or sauté pan over medium heat, melt the butter. Add the onion and cook for 3-4 minutes, until softened.
- Add the garlic, potatoes, carrots, celery, and peas and cook for 8-10 minutes, stirring occasionally, until the vegetables are just tender but not browned.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
- Slowly pour in the vegetable broth, stirring or whisking constantly, and cook for 3-5 minutes, until the mixture thickens into a creamy sauce.
- Add the chickpeas and stir until evenly incorporated.
- Season with spices, then adjust salt and pepper to taste.
- Spoon the filling into the partially baked pie crust and spread it into an even layer.
- Bake for 30-40 minutes, until the crust is lightly golden. Let the pie rest for 15-20 minutes before slicing and serving.
Nutrition
Calories: 270kcal | Carbohydrates: 39g | Protein: 7g | Fat: 10g | Fiber: 5g