Veggie-Packed Chickpea Pot Pie
by Gwenaelle Le Cochennec • featured in 5 Ways To Make Chickpea Taste Delicious
Inspired by blogspot.com
Ingredients
for 6 servings
- 5 medium potatoes, peeled and diced
-
4 tablespoons olive oil, divided - 1 medium onion, minced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
-
1 cup frozen corn (175 g) -
1 cup broccoli (150 g) - 2 carrots, diced
-
1 cup mushroom, quartered (75 g) -
1 cup canned chickpea, drained and rinsed (165 g) -
½ cup fresh parsley, chopped (20 g) -
1 teaspoon dried thyme -
1 teaspoon dried rosemary - 1 sprig fresh rosemary
- 1 sprig fresh thyme
- salt, to taste
- pepper, to taste
-
2 tablespoons flour -
2 cups vegetable stock (480 mL) -
¼ cup nutritional yeast (15 g) -
2 tablespoons soy milk, or almond milk - 1 refrigerated pie crust
Advertisement
Preparation
- Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
- Drain the potatoes in a colander.
- Divide the potatoes into two medium bowls and mash half of them. Set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
- Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
- Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
- Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
- Remove the rosemary and thyme sprigs.
- Sprinkle the flour over the vegetables and mix well.
- Pour in half of the vegetable stock and stir.
- Add the nutritional yeast and stir well.
- Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
- Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
- Add the diced potatoes and stir.
- Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
- Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
- Brush the outside edges of the baking dish with the mix using a brush or your fingers.
- Preheat the oven to 350°F (180°C).
- Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
- Brush the top of the dough lightly with the oil-soy milk wash.
- Make a small X-shaped incision on the top of the crust.
- Bake for about 45 minutes or until the pie crust is golden.
- Enjoy!
Advertisement
Advertisement
Advertisement
Tips
-
Coco Blue
I don’t like eating WHOLE chickpeas, so I left my potatoes whole and mashed up my chickpeas.
2018-07-16T20:21:18Z Helpful (10) -
Tamara Côté
After adding the rest of the broth I find letting it simmer but let there be a little liquidity left when transferring to the pie pan. Keeps it’s nice and moist with almost a ‘gravy’ to it (the video it seems much dryer)
2018-09-13T22:52:33Z Helpful (9) -
Christine Fournier
I didn’t realize it would take so long to do the prep leading up to putting it in the oven. I thought it would take maybe 20-30 minutes but it was more like 45-60 minutes. For anyone making it plan to start a couple hours before you want to eat. That being said I will making this again.
2018-09-10T00:48:11Z Helpful (9) -
leonais
Made half as many potatoes, mashed them all, then instead added a cup of cauliflower in with the rest of the veggies! I may try using green beans or peas next time if I’m missing any other ingredients. I also substituted chicken broth and made buttery pie crust, but that’s optional. If you don’t have the yeast, extra flour works perfectly fine for thickening
2018-06-26T00:32:34Z Helpful (7)
Related recipes
Dominican Pasteles En Hoja As Made By Julissa Calderon
“Cheesy” Scalloped Potatoes
No-Fuss Breakfast Bake
One Pot Vegan Eggplant Lasagna
Sweet Potato Mushroom Penne
Habanero Hot Sauce
Advertisement
Advertisement