Chickpea Pot Pie

Your whole family is sure to love this vegetarian spin on a classic pot pie! This filling and nourishing meal is packed with veggies (corn, peas, and carrots!) and is rich in plant-based protein from the chickpeas. The recipe is adaptable for vegetarian, vegan, and gluten-free diets.

Chef Dawn from VegeCooking developed this recipe for Veggie Buds Club.

"Learn to Love Veggies" Tip

Have your child wear swim goggles or safety goggles when they chop onions, this will help prevent their eyes from tearing up and makes chopping this veggie extra fun! Check out our favorite child-safe knife here. They are more likely to try the Chickpea Pot Pie if they help make it!

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Chickpea Pot Pie

Yield: 4-6

Author: VegeCooking Club

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Your whole family is sure to love this vegetarian spin on a classic pot pie! This filling and nourishing meal is packed with veggies (corn, peas, and carrots!) and is rich in plant-based protein from the chickpeas.

Ingredients

Crust

• 1 package quality pie crusts, softened to package directions (gluten-free if preferred)

Filling

• 1/3 cup coconut oil or butter
• 1/2 small onion, chopped fine
• 1/3 cup all-purpose flour or gluten-free flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups vegetable broth
• 1/2 cup milk, any kind
• 2 cups cooked chickpeas (if using canned, be sure to drain and rinse)
• 2 cups frozen mixed vegetables (peas, corn, carrots), thawed

Instructions

1. Heat oven to 425 degrees F. Prepare pie crusts as directed for a two crust pie using a 9-inch glass pie pan.
2. Melt coconut oil or butter over medium heat in a 2-quart saucepan; add onion; cook 2-5 minutes, stirring frequently, until translucent; stir in flour, salt and pepper until well blended; stir in broth and milk, cooking and stirring until thick and bubbly.
3. Add in chickpeas and mixed vegetables; remove from heat. Spoon chickpea mixture into crust-lined pan. Top with second crust; seal edge using a fork. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

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