Vegan Pot Pie with Chickpeas
Talk about comfort food! This classic pot pie is brimming with vegetables and chickpeas for added protein, all bubbling to perfection under a flaky pie crust. This is comfort food even your nutritionist could get behind!
Servings
Produce
Yellow Onion (Organic)
1/2 0.25 Whole
Celery (Organic)
2 1 oz
Carrot (Organic)
6 3 oz
Garlic (Organic)
2 1 Clove
Cremini mushrooms
4 2 oz
Red Potato
15 7.5 oz
Protein & more
Chickpea
1 0.5 Can
Vegan pie crust, frozen
1 0.5 Package
Pantry items
Sea salt
1 0.5 teaspoon
Butter, salted
3 1.5 tablespoon
Vegan butter
3 1.5 tablespoon
Spice mix
Flour
3 1.5 tablespoon
Sage, ground
1 0.5 teaspoon
Dried thyme
3/4 0.375 teaspoon
Rosemary, ground
1/4 0.125 teaspoon
Nutmeg
1/8 0.065 teaspoon
Black pepper
1/8 0.065 teaspoon
Bay leaf
1 0.5 Whole
Marjoram, dried
.5 0.25 teaspoon
Prep ahead (optional)
a. Cut celery into ¼”-thick slices. b. Cut cremini mushrooms into ½”-thick slices . c. Cut potatoes in ½” pieces. d. Peel carrots; cut ¼”-thick rounds or ½” dice. e. ¼” dice yellow onion. f. Mince garlic.
Instructions
1
Preheat oven to 425 degrees.:
2
Make pot pie filling:
a. Drain and rinse chickpeas. Set aside.
b. In large saute pan or dutch oven over medium-high heat, add 3 tbsp vegan butter. (Alternatively, you can use olive oil, but butter will of course lend a richer flavor.)
c. When butter is bubbly, add garlic (mince), onion (¼” dice), celery (¼”-thick slices), carrots (peel, ¼”-thick coins or dice), and ½ tsp salt. Cook until onion is translucent, about 2 minutes.
d. Add red potatoes (½” pieces), cremini mushrooms (½”-thick slices) and chickpeas. Stir to combine. Cook about 2 minutes to coat with butter and caramelize the mushrooms.
e. Sprinkle pot pie herb mix over all vegetables. Stir to coat vegetables in mix. (Note: Bay leaf will stay whole as it cooks but not eaten.)
f. Add 2 cups water (1 cup for 2-person portion). Stir to combine. Cook until gravy thickens and reduces slightly and vegetables are just fork-tender, about 4 minutes. Remove from heat. Add salt to taste.
3
Bake vegetable pot pie:
a. Transfer filling into baking dish.
b. Gently unroll vegan pie crust and lay on top of filling. With the tip of your knife, cut 4-6 slits to vent the filling as the crust bakes. For a more golden crust, brush with olive oil or melted butter.
c. Bake until crust is golden, about 20 minutes.
d. Let pot pie stand about 5 minutes to allow gravy to firm up.
4
Serve:
a. Using a large serving spoon, divide helpings of vegetable pot pie among big bowls. Brace yourself for pure comfort food and dig in.
Chef's notes
If your saute pan is oven-proof, you can cook this pot pie from start to finish in the same pan simply by cooking the pot pie filling, laying the pie crust on top, and slicing 4-5, 1” slits for venting before placing in oven.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX