Best Chickpea Pot Pie Recipes

VEGGIE-PACKED CHICKPEA POT PIE RECIPE BY TASTY

Steps:

• 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!

CHICKPEA POT PIE

Steps:

• Cook onion and oil in Dutch oven over medium heat for 15 minutes until browned. Stir in garlic, carrots and celery and saute for 5 minutes.
• Stir in 5 cups of the broth, the corn, chickpeas and all of the spices.
• Reduce the heat to medium-low and simmer for 30 minutes before stirring in noodles. Cook for an additional 5 minutes until noodles are tender then remove the bay leaves.
• Whisk together the cornstarch, flour and 1 cup of the broth. Stir this with the cream and parmesan cheeses into the vegetable mixture. Remove from heat. Cool then stir in the beans and peas.
• Preheat the oven to 375. Place puff pastry on top of the Dutch oven and tuck in the sides (You can also divide the mixture into small dishes and make individual pot pies).
• Pierce top in several places with knife and then bake 30-40 minutes until crust is flaky and brown.

CHICKPEA POT PIE

Steps:

• 1. Heat oil in Dutch oven over medium heat. Add onion and potato and cook 15 minutes, or until onion browns. Stir in garlic, then celery and carrots; sauté 5 minutes. 2. Stir in 5 cups broth, corn, chickpeas, parsley, sage, marjoram, and bay leaves; season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 30 minutes. Remove bay leaves. 3. Whisk together cornstarch, flour, and remaining 1 cup broth. Stir cornstarch mixture, cream cheese, and Parmesan into vegetable mixture. Season with salt and pepper, if desired. Remove from heat, and cool. Stir in peas and green beans. 4. Preheat oven to 375°F. Place puff pastry on top of vegetable mixture in Dutch oven, tucking in sides. Or, to make individual pot pies, divide vegetable mixture among 12 small pie dishes. Roll out puff pastry sheet into large square, and cut into 12 small squares. Drape each square over filling, tucking in sides. Pierce top or tops in several places with knife to allow steam to escape. Bake 30 to 40 minutes, or until crust is flaky and brown.

TURNIP, LEEK AND CHICKPEA POT PIE

Steps:

• 1. Peel and dice the turnips and carrots. Dice the onions, finely slice the celery. Cook in oil for 10 minutes
• 2. Add the coriander, Italian seasoning tomatoes, chickpeas and bouillon, salt and pepper.
• 3. Cook this down on low heat for 20 minutes. While heating the oven to 375 Degrees F. Pour sauteed veg into a casserole dish.
• 4. THE CRUST
• 5. Mix together the self rising flour and baking powder. Ad the butter flavored crisco and massage to make fine crumbs. Add the sunflower seeds and cheese. Add in milk. Mix to make a dough. I like to use two pieces of plastic wrap and roll a rolling pin over the top to 1/2" thickness. Use a cookie cutter to cut dough shapes and place on top of the veggies.
• 6. Place shapes on top of the veggies in an oven proof casserole dish, brush tops lightly with milk and bake at 375 for about 15 minutes. The dough will puff up.