Indulge in the heartwarming delight of a Chickpea and Potato Pot Pie, a perfect plant-based comfort food that brings rich flavors and wholesome ingredients together. This pie is encased in a flaky, buttery crust and filled with tender chickpeas, hearty potatoes, and a medley of vegetables simmered in a savory, herb-infused sauce. Ideal for cozy family dinners or special gatherings, this pot pie will have everyone coming back for seconds. Let’s dive into the step-by-step process of creating this delectable dish.

Ingredients:

For the Filling:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 large potatoes, peeled and diced
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups vegetable broth
• 1 cup unsweetened almond milk (or any plant-based milk)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 cup vegan butter, cold and cubed
• 1/2 teaspoon salt
• 1/2 cup ice water

Making the Perfect Pie Crust:

1. Prepare the Dough: In a food processor, combine the all-purpose flour, salt, and cold vegan butter. Pulse until the mixture resembles coarse crumbs.
2. Add Water: Gradually add the ice water, pulsing the mixture until the dough starts to come together.
3. Form Disks: Divide the dough into two equal parts, shape them into disks, and wrap them in plastic wrap. Refrigerate for at least 30 minutes to firm up.

Creating the Savory Filling:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until they become fragrant and translucent.
2. Add Vegetables: Incorporate the diced potatoes and carrots into the pot. Stir in the dried thyme and rosemary. Cook for 2-3 minutes to enhance the flavors.
3. Thicken the Mixture: Sprinkle the all-purpose flour over the vegetables, stirring constantly to coat them evenly. This step ensures the filling thickens properly.
4. Incorporate Liquids: Gradually pour in the vegetable broth and almond milk, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
5. Add Chickpeas and Peas: Stir in the drained and rinsed chickpeas and frozen peas. Let the filling simmer until it thickens to a creamy consistency. Season with salt and pepper to taste.

Assembling Your Pot Pie:

1. Preheat the Oven: Set your oven to 375°F (190°C) and allow it to preheat while you assemble the pie.
2. Roll Out the Dough: On a lightly floured surface, roll out one of the chilled dough disks into a circle large enough to fit your pie dish. Carefully place the dough into the dish, pressing it gently to fit.
3. Add the Filling: Pour the chickpea and potato filling into the pie crust, spreading it out evenly.
4. Top with Second Crust: Roll out the second dough disk and place it over the filling. Seal and crimp the edges to ensure the filling stays inside. Cut a few slits in the top crust to allow steam to escape during baking.

Baking and Serving:

1. Bake the Pie: Place the assembled pot pie in the preheated oven. Bake for 40-45 minutes, or until the crust turns golden brown and crispy.
2. Cool and Serve: Once baked, allow the pie to cool for a few minutes before slicing. This helps the filling set, making it easier to serve. Enjoy the pot pie warm, savoring every bite of this comforting dish.

Storing Leftovers:

Any remaining pot pie can be stored in the refrigerator for up to 3 days. For the best results, reheat it in the oven to retain the crust’s flakiness.