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Chickpea Pot Pie
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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.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6

Ingredients

  • 1 frozen or prepared pie crust
  • 1 tbsp butter
  • 1/2 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 flour
  • 2 cups vegetable broth
  • 1 15-oz can chickpeas drained
  • 1 tbsp Italian seasoning
  • 1/2 tbsp garlic powder
  • 1 tsp rosemary
  • salt
  • pepper

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.