[…] Vegan Chickpea Pot Pie (From My Bowl) […]. Unfortunately I dont think this would be a good substitution. With crackers – that’s awesome! So I surprised her and made it and its AMAZING. Another wonderful recipe! We loved this so much, my hubby and I ate the whole pie for dinner. Learn how your comment data is processed. This should take about 2 minutes. very reminiscent of chicken pot pie. The important part is that you know now! ★☆ Thank you so much! Hmm…I think that should be fine, but you would still need to pre-bake the bottom pie crust! Directions Grind the chickpeas if you are not using the flour. Works for any pie whether your making a pumpkin pie, blueberry, apple pie or savoury one like vegan pot pie … Then we’ll sauté our veggies in some spices – I kept things pretty classic here with some Celery, Peas, Carrots, and Gold Potatoes for a nice and hearty bite. Bake for 30 minutes, or until the crust is golden brown. This chickpea tikka masala recipe is an easy dinner to whip up when the Indian food cravings hit. I added an extra garlic clove and stock cube but it probably didn’t need it. I make it once every couple weeks once the air gets cool. Am I able to just make the whole pie in advance, let it cool, refrigerate it till the next day and then reheat it? Overworked dough turns tough and loses it’s flakiness. Combine chickpeas and spinach with almond butter and spices to make this veg-packed family supper. I would pre-slice the pie though. So much of the flavor we relate to meat can be attributed to the spices and seasoning! So happy to hear you liked it, Joan! Hi Liliana! Glad you were able to make it work with what you had! I love seeing your delicious recreations . Submit your question or comment below. Enjoy! Add to skillet; stir constantly until well blended. It’s funny how easily a pot pie can become vegan, although initially it may not seem like it. Remove from the heat and whisk to cool slightly, then slowly whisk in the cream. I’ve been using this classic pie crust recipe for years and to make it vegan I just swapped out dairy butter for healthier plant based butter and that’s it! if i could go back in time, i’d tell my non-vegan self that i’d be fine without chicken and animal products in general. I added some poultry seasoning too, yum! The pie was so delicious! Ingredients in this Vegan Chicken Pot Pie: Chickpeas– instead of chicken, we’re using chickpeas as a protein source in this recipe.I LOVE this swap and feel like it leaves me satisfied and completely full. Both ingredients taste wonderful when mixed with the rest of the pot pie. Bring the mixture to a boil over high... Cook the Roasted Asparagus with Smoky Romesco Sauce, puff pastry dough (best ever homemade version here), Sweet Potato Fettuccine in Gorgonzola Sauce. I used puff pastry instead of making my own crust and it was great. I stayed up late just to finish. Thanks. Yay! You’re so welcome and love that your family enjoyed it! Chickpea Flour can be replaced with Brown Rice Flour or All-Purpose Flour; I have not tested any other substitutions. That’s why I decided to make this Chickpea Pot Pie! Used a combo of frozen peas- carrots, yellow potato and white sweet potato. Oooh that would be delish! 1/4 of flour probably would have been plenty. It’s in our regular rotation of meals now- we serve it with an asian type slaw. Easy, one pan Chickpea Pot Pie is a fantastic vegetarian-friendly rendition on classic chicken pot pie. It tastes AMAZING!!!!! The best part? Halved the peas and added the rest with fresh corn. Just made this tonight, and it was a huge hit! I still cut up onion to include though and I threw it in the mix. Might have to test this out, but I wonder if whole wheat flour would work for the crust if you needed to substitute! Heat the oil in a large cast iron skillet over medium heat. I never leave comments on recipes but this was so good I had to give it a shout out!! I couldn’t find chickpea flour when shopping so I just used whole wheat flour that I had on hand and it came out great!! I love seeing your delicious recreations . I can’t eat tomatoes and my hubby onions, and guess what? Thank you!!! I also added fresh garlic and broccoli to the filling. The pastry dough had way too much liquid. Thanks so much for the recipe! How to veganize this recipeThere are three non-vegan items in this recipe that will need to be substituted in order to achieve a vegan pot pie. ★☆ Caitlyn, You’re fantastic! This was my first time ever making a pie, and I think it turned out pretty well! Thank you so much for sharing❤, You’re very welcome! While you prep the filling, preheat the oven to 425F. Overall, this was super tasty and very filling. Will be trying another recipe if yours tonight! Taste just like what my mom makes! Surprisingly pretty easy and delicious! Add onion, cook stirring, until translucent, 3 … Definitely a new favorite in our house. Very excited to make this pie this week. With a few simple substitutions — like heart-healthy Chickpeas for Chicken — this recipe is equally delicious as the classic. Wow, wow, wow! I substituted the fresh veggies for 1 can of mixed veggies and 1 can of peas and carrots and it came out great! Thanks so much! https://www.thespruceeats.com/best-chickpea-recipes-4177028 Unprompted, my honey – a carnivore – rated it 5/5. Delicious! sauce + crust)! Bake at 425F for 15 minutes, then remove the foil and cook for an additional 10-12 minutes. A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time. Hey there! Tomorrow night I am making your curried lentil soup and I am so excited! Add a splash or water or oil to a large Nonstick pot over medium heat. It was delicious! Hi! Meanwhile, set the spinach in a colander over the sink and pour the just-boiled water over to wilt. Items that we’d consider “pantry staples” in the states aren’t common here (looking at you, condensed milk and cream of mushroom soup)! This came out really well, and I was impressed by how reminiscent it was of “real” chicken pot pie! Slowly start adding water, mixing the dough with your hands. Fair Warning: your house is going to smell abso-freakin-lutely amazing while this bakes in the oven. Combine all ingredients in a small pot and whisk to combine. Just finished this! Just wanted to leave a message to anyone, like myself, with celiac. Turns out well!! Definitely sharing this one with my family. No, that would not work – you can use a store-bought pie crust, or use another vegan pie crust recipe that you find online! Super yummy and got me thinking about some variations, like including mushrooms, for the many other times I’ll make this! Any meal that doesn’t leave me with a bunch of dirty dishes is a winner in my book! I used frozen pie crust, cashew milk, and flour in place of chickpea flour. I am astounded that the crust is just made from chickpea flour–I never realized how versatile and how well it holds together on the surface! Hearty and Cozy, this Chickpea Pot Pie has a flaky crust, lots of veggies, a creamy sauce, and plenty of plant-based protein thanks to hearty-healthy Chickpeas! Instructions Prepare the “Sauce”: Combine all ingredients in a small pot and whisk to combine. My boyfriend is an omnivore but loves the vegan alternatives I try out on him. We’ll definitely be adding this to our repertoire!! Most Pot Pie is typically, well, not Vegan. Made this for Thanksgiving yesterday and it was amazing. ★☆. Will be making this again in future! So glad you liked it! All Right Reserved. If you’re looking for more Cozy Vegan recipes, you’ll also love this, Finally, if you make this recipe and decide to share it on, + #FromMyBowl! I used the exact amount of flour and butter (even weighed) and the sauce was so gluey and thick the flour-ness never went away…. You’re very welcome, Lynne! Hello, I’m not sure any of us need to eat an entire Pie in one sitting…. Thanks for the great recipe. From My Bowl uses cookies to improve your experience. I find that the easiest way to cover the pie crust edges with tin foil is to cover the entire pie with one sheet and then rip or cut a hole out of the center of it, so the center of the pie is still visible. Stir in 5 cups broth, corn, chickpeas, parsley, sage, marjoram, and bay leaves; season with salt and pepper, if desired. I substituted a bell pepper for the corn (my partner doesn’t like corn), added red pepper flakes and paprika (we like all our meals to be a little spicy) but followed everything else to a “t”! I thought the “sauce” was a little bland so I added some liquid aminos. My husband and I are trying to eat more vegan-inspired food. We made this last night for the first time. I used store-bought pie crust instead and used coconut milk for the sauce. How to store chickpea pot pieLeftover chickpea pie can be stored in the refrigerator for 2-3 days. Simply swap it out and replace it with the plant-based butter of your choice. We'll assume you're ok with this, but you can opt-out if you wish. Underworked dough can be tricky to roll out and work with. Also for the sauce I seasoned it with black pepper and a dash of seasoning salt just cuz I like to layer flavors. If you’d still like to give the pot pie a glaze, you can brush it with the vegan butter of your choice. So sorry to hear it, Mary! So glad everyone liked it and hope you had a good time! I’m sorry to hear that happened, Sadie! The filling looks so phenomenal that I could eat it on its own too. Cook until the vegetables are tender and brightly colored, about 10 minutes. In total, prep should only require 15 minutes! 2 pies would’ve been even better! Anyway thank you for this recipe this is definitely a keeper!! Just made this recipe!! Thank you so much! Store leftovers in the fridge for up to 7 days. I have made this recipe 3 different times. It’s just as yummy and cozy as the ones I remember eating in my childhood, and I can’t wait for you guys to try it yourselves. […] recipe from From My Bowl is pure cozy. I am planning to make this recipe on New Year’s Eve, but I’m wondering if I could also make this in little muffin tins instead of one big 9 inch pie tin + would the baking time also be different? Next, gradually whisk in the broth to form a thick sauce. I will say regardless of the crust method we like our “pies” to be saucy, when you bake this it will dry out (quite possibly as none of the times we had a top) we solved this by doubling the sauce and putting the second half on the side to pour over each serving. Glad you’ve made the switch and you’re enjoying it! Even after adding extra flour and even after freezing the dough for a few minutes after rolling it out, it completely fell apart. Glad to hear it was a hit! […] Loaf // Maple Roasted Acorn Squash with Lentil Stuffing // Slow Cooker Tempeh Pot Roast // Chickpea Pot Pie // Hearty Mushroom Risotto // Lentil Stuffed […]. Cook the potatoes in a large pan of boiling water for 10-12 minutes, or until just tender, then drain and slice. Yum! I recently went vegan and I have been experimenting with different recipes. Thank you so much and happy to hear the family enjoyed it! I don’t love cooking with foil is it ok to skip it here? I can’t wait to make it for a dinner party or it’d even be great for Thanksgiving! My husband ate most of the second pie the next day. allrecipes.co.uk/recipe/3111/mediterranean-chickpea-pie.aspx In a large bowl, mix the chickpea flour and oil. Such a great recipe! Do you think this would work if I made it tonight for dinner tomorrow night? So happy you liked it! I used almond milk and AP flour for the sauce and added a little vegan chicken seasoning! My omnivore boyfriend even asked me to make it for his birthday dinner next week!! Assemble: Top cast iron with puff pastry crust (either woven into strips or the entire dough covering … Filling was yummy though, non vegan bf liked it even more than I did! Hope you guys had a nice Easter Sunday! The third time was the easiest and most convenient: crustless! My girlfriend and I were talking the other day about how she used to love chicken pot pie as a kid and then I saw your YouTube video making this. Pie crust can be tricky, glad you found it easy! You say to used cooked chickpeas. This was so delicious and easy to make…..then sauce was creamy and flavorful..wish I could share a picture as it was so pretty also!…..only change I made was to use only 1 can of chickpeas (not a fan) and added a cup of mix frozen veggies to make up for it. Yes, they would! Check if … I made it for Easter dinner and my entire family loved it! Step 2: Prepare the sauce Melt the butter in the skillet over medium heat. I did no modifications except I used a frozen pie crust. So reminiscent of childhood favorite pot pie- though I never cared for the chicken- I just liked the creamy veggie filling and the crust! And it might take a little longer when you do bake it, as it’s coming straight from the freezer. Hearty and Cozy, this Chickpea Pot Pie has a flaky crust, lots of veggies, a creamy sauce, and plenty of plant-based protein thanks to Chickpeas! Last night I made your baked mac n cheese and that was also really great! I’ve burnt my mouth countless times being too eager to eat! Next, transfer the veggies to a bowl and wipe the pan clean. A free cookbook full of our favorite vegetarian dinner recipes! Designed and Developed by PenciDesign, Vegan Chickpea Pot Pie (Gluten & Grain Free! Join our Eatmail newsletter to get a free copy of our “Dinner Is Served” Cookbook, new recipes, exclusive meal plans, and more! My mom kept asking “Why does this taste like chicken?” We’re not vegans or even vegetarian but we are always trying to eat healthier and I dislike cooking with meat. I love this recipe because it doesn’t call for vegetable broth which all have tomatoes and onions. Bake for 30 minutes in a 350 degree preheated oven, until the tops are golden. I’ll adjust that next time! I’m so inspired to make this, thanks Caitlin! I’m the only Vegetarian in my family, so I made this for myself and it tasted great! I haven’t had pot pie since I went vegetarian (almost two years). – from the crust to the filling, this perfectly balanced pot pie … This one is delicious! I wouldn’t cut it in half, just make it full and fit in what you can (I think most of the filling will fit!) How do you cook them? So delicious! The crust came out beautiful! Awesome! Easy recipes I f you haven’t got chickpeas for this soup, substitute with butter or cannellini beans, and add celery if you have it. Thanks! It is so yummy…. Sauté the Onion, Celery, and Carrot until translucent, then add the spices and cook for an additional 1-2 minutes. We’ll start by making a thick and creamy “Sauce” for our Pot Pie with some Non-Dairy Milk, Nutritional Yeast, and Chickpea Flour. Pie crust– as I mentioned, I used my coconut oil pie crust recipe … My 11 year old daughter has decided to be a vegetarian, so we’ve been trying out some recipes for her that we can all enjoy. . Hello! Cool in the pan for 10 minutes, then slice and serve with dollop of vegan vanilla ice cream or whipped … Omitting one or two (or even three) of them won’t hurt! Chickpeas are a small legume popular in Mediterranean, Middle Eastern and Indian cookery. Toss these with the Chickpeas and Sauce, then place in a Pie Crust and bake away! So glad you guys enjoyed it. I am vegan, but my family is not and they enjoyed it too! Your vegetarian dinner just got a lot less boring. Amazing!! And you’re most likely going to do a happy dance when you take your first bite I would recommend preparing this Chickpea Pot Pie when you have friends and family over, because it’s so dang good and you may not be able to hold yourself back from eating it all at once. METHOD Add 350ml of boiling water to a measuring jug along with the stockpot, stir and then set aside. It’s a perfect cozy day food to snuggle up with – but equally as appropriate to make when you want to feed your soul or give your taste buds a little extra love. there are no frozen vegetables that I know of that are completely gluten free. Step 3: Assemble the dishTop the cast iron with the puff pastry crust. That’s so great! Uncover, then stir in the Chickpeas, Peas, and thickened Sauce until well-combined. AMAZING!!!! Is it just me, or is Pot Pie pretty much the ultimate comfort food? Looks great! Before I transitioned to a plant-based diet I was a pot pie junkie lol. Definitely a keeper recipe- perfect for mother’s day brunch! I just made mine it’s still in the oven I didn’t have any chickpea flour so I used puff pastry to just cover the top. I have read and agree to the terms & conditions, @2016 - PenciDesign. Here’s everything you’ll need: Veggie Filling – Classic veggies sautéed in olive oil, onion, and garlic to soften them some before baking. Stir in 1 cup frozen carrots, 1 cup frozen green beans and the remaining half can of chickpeas. I mean, it’s pretty hard to beat a buttery crust combined with a creamy, hearty, and flavorful filling. Grew up on chicken pot pies but haven’t had anything like it since going vegan! Served the filling with crackers because I didn’t have time to make the crust and the whole family loved it! Vegetable add-onsIf you’re looking to load your pot pie with extra vegetables, consider adding golden or red potatoes and asparagus! The star players are: Sauce and Crust – It wouldn’t be a vegetable pot pie without a bechamel sauce and buttery, flaky crust! Everytime I make something from your blog I am so pleased! Prep time: 10 minutes | Cooking time: 45 minutes I’d love to try it for my fam but my brother’s vegan, so a heavy cream substitute wd be key. I opted to use my 3 Ingredient Pie Crust for this recipe, but you can use another recipe if you’d like. Some canned beans can be sneaky with the salt, no salt added cans are ideal if they’re available! You may also need more broth if the mixture is too thick for your liking. Recipe Notes. I prebaked the bottom crust right before I assembled the pie, but recommend doing it ahead of time so everything is cooled – the heat from the dish and bottom crust made the top crust hard to handle. Glad you guys enjoyed it! In her recipe notes, she says you can replace it with whole wheat all purpose flower . I know you haven’t tested the crust against any other flours but based on your infinite vegan wisdom (lol, I know nothing) do you think chickpea flour could work?I only got enough almond flour for one crust. I just made this and it’s so satisfying! I made this for a Christmas dinner and everyone loved it! This was soooo good! They are usually sold pre-cooked in cans, or dried; the latter must be soaked before cooking. 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