Chickpea Pot Pie

This vegan pot pie from VegeCooking is so comforting during the winter months. The recipe is perfect for Veggie Buds Club's "Give PEAS a Chance!" month as it's a kid-friendly vegetarian spin on classic comfort food and it includes PEAS in the ingredient list!

Dawn Hutchins is the founder of VegeCooking- healthy cooking classes for kids, teens and adults. Dawn has an extensive knowledge of the power of plant-based cooking and nutrition. She has a certificate in plant-based nutrition through Cornell University and the T. Colin Campbell foundation, and is certified in nutritional therapy with a focus in epigenetics. She's been developing healthful, delicious recipes since 2009.This recipe was developed by VegeCooking Club. 

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Chickpea Pot Pie

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.