Vegan Bites: Chickpea Pot Pie

 

Great big thanks to Mrs. J for forwarding this keeper of a pot pie recipe. https://www.noracooks.com/vegan-pot-pie/#wprm-recipe-container-3432 

We tweaked a wee bit, adding 2 cups pulsed chickpeas in place of tofu, as well as adding the flour to the sauteed veggies before adding the liquids. Very well-received. The only problem was I cursed my way through the crust! The kids were very encouraging, helping me patch it together and suggesting I slice the vents in the direction of the mess! I would recommend rolling and refrigerating for a slice of success.

Chickpea Pot Pie

~onion, chopped

~3 cloves garlic

Saute in coconut oil. Add...

~1/3c flour

Mix in well. Add...

~2c veggie broth

~1c plant-based milk, unsweetened

Stir and add...

~3c veggies (corn, peas, carrots...)

~large potato, chopped

~2c pulsed chickpeas (not mashed, not whole)

~salt, pepper, bay leaves

Bring to a boil. Simmer 5-10 minutes to thicken.

Pour into crust. Add top crust and pinch edges closed. Slice vents.

Bake at 400 for 35-40 minutes.