{"id":4979,"date":"2023-10-26T20:03:52","date_gmt":"2023-10-27T00:03:52","guid":{"rendered":"http:\/\/frommybowl.com\/?p=4979"},"modified":"2024-10-04T12:57:27","modified_gmt":"2024-10-04T16:57:27","slug":"vegan-chickpea-pot-pie","status":"publish","type":"post","link":"https:\/\/frommybowl.com\/vegan-chickpea-pot-pie\/","title":{"rendered":"Vegan Pot Pie with Chickpeas"},"content":{"rendered":"\n

This Vegan Pot Pie combines a flaky pie crust, heart-healthy chickpeas, and a creamy vegetable and potato filling for a mouth-watering main dish everyone will go back for seconds of. Vegan, Gluten-Free, Oil-Free option.<\/em><\/p>\n\n\n\n

Hearty and cozy, this Vegan Pot Pie <\/strong>is simple enough to serve on weeknights, yet impressive enough to replace a meaty main for a special occasion like Thanksgiving or Christmas. It’s made with a simple pie crust<\/a> that’s filled with protein-rich chickpeas, classic veggies, and a homemade cream sauce that’s thick and creamy. It’s the perfect satisfying main course for chilly and rainy days, but is surprisingly packed with veggies, so it won’t weigh you down too much!<\/p>\n\n\n

Table of Contents<\/span><\/summary>
A Healthier, Cozy Pot Pie<\/a><\/li>
What You Need for Vegan Pot Pie<\/a><\/li>
How to Make Vegan Pot Pie<\/a><\/li>
Serving Suggestions<\/a><\/li>
Storage Instructions for Vegan Pot Pie<\/a><\/li>
Substitutions and Variations<\/a><\/li>
Yoast FAQs<\/a><\/li>
Vegan Pot Pie with Chickpeas Recipe<\/a><\/li><\/ol><\/details>\n\n\n
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A Healthier, Cozy Pot Pie<\/strong><\/h2>\n\n\n\n
Is it just me, or is Pot Pie pretty much the ultimate comfort food? It’s pretty hard to beat a buttery, flaky crust <\/strong>filled with a creamy<\/strong>, hearty<\/strong>, and flavorful<\/strong> filling. It’s a perfect cozy day food to snuggle up with or share with your loved ones during the holiday season. This recipe is my take on a vegan chicken pot pie; with just a few simple swaps, we can make a vegetable pot pie that’s made entirely from plants! Not only that, but it’s just as yummy and cozy as the ones I remember eating in my childhood. <\/p>\n\n<\/div><\/div>\n\n\n
What You Need for Vegan Pot Pie<\/strong><\/h2>\n\n\n\n
There are just 4 main components when it comes to making a great pot pie:<\/p>\n\n\n\n
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Pie crust: <\/strong>I opted to use my Vegan Pie Crust Recipe<\/a>, but feel free to use another homemade pie crust or your favorite store-bought brand. If making my homemade recipe, make sure to double the recipe<\/strong> – one crust for the bottom, and one for the top. <\/li>\n\n\n\n
Creamy sauce: <\/strong>Traditional pot pies are typically made with heavy cream or canned soups. Instead, we’re making a healthy, homemade sauce from non-dairy milk, nutritional yeast, and chickpea flour. <\/li>\n\n\n\n
Fresh veggies: <\/strong>I like to keep things classic and use celery, peas, carrots, and gold potatoes for a nice and hearty bite. If you’re short on time or prefer to make things even easier, use a frozen blend of mixed vegetables with green beans. <\/li>\n\n\n\n
Seasonings: <\/strong>Most of the nostalgic flavor and aroma in a classic pot pie can be attributed to the spices and seasoning. All that’s required for this mouth-watering effect is freshly chopped thyme, smoked paprika, and freshly cracked black pepper.<\/li>\n<\/ul>\n\n\n\n
How to Make Vegan Pot Pie<\/strong><\/h2>\n\n\n\n
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Par-bake <\/strong>the bottom crust in a pie dish (or follow the instructions of the store-bought version you are using!)<\/li>\n\n\n\n
Whisk <\/strong>the sauce ingredients together in a small saucepan, then simmer<\/strong>, whisking constantly, until thickened. Set aside. <\/li>\n\n\n\n
Melt <\/strong>the butter or olive oil in a large sauté pan, then sauté <\/strong>the filling ingredients until fragrant and tender. <\/li>\n\n\n\n
Stir <\/strong>in the thickened sauce until evenly distributed. <\/li>\n\n\n\n
Fill <\/strong>the par-baked crust with the pot pie filling, then lay the top crust over the filling. Crimp <\/strong>the two pie edges together and cut an “X” in the center of the pie dough. <\/li>\n\n\n\n
Bake<\/strong>, lightly tented with foil, until the crust is golden brown.<\/li>\n\n\n\n
Cool <\/strong>for 5 minutes, then slice<\/strong> and serve <\/strong>warm, as desired.<\/li>\n<\/ol>\n\n<\/div><\/div>\n\nCaitlin’s Cooking Tips<\/p>\n\n\n\n
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Use a rich and creamy plant-based milk.<\/strong> Not all plant-based milks are made equal. As much as I love the convenience of store-bought non-dairy milk, they are often thin and lacking in flavor. For the best creamy filling, use a rich and creamy homemade milk<\/a> or a store-bought soy milk or canned coconut milk. <\/li>\n\n\n\n
Thaw your pie crust in advance. <\/strong>If you are using a store-bought, frozen pie crust, make sure to thaw it in the refrigerator until soft and easy to roll out. It is easiest to do this the night before, but typically can thaw in 4-6 hours. <\/li>\n\n\n\n
The longer it cools, the easier it is to slice. <\/strong>You can slice after just 5 minutes, but if you wait longer (15-20 minutes), the filling will continue to thicken and make it easier to cut nice slices for serving. This can be ideal when hosting or serving this pot pie for special occasions.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
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Serving Suggestions<\/strong><\/h2>\n\n\n\nI love serving thick, warm slices of this vegan pot pie as a hearty main dish. It’s the perfect weeknight dish to complete simpler sides such as Kale & Cranberry Salad<\/a>, Winter Kale Salad with Pomegranate Vinaigrette<\/a>, or a Fall Roasted Vegetable Casserole<\/a>. <\/p>\n\n\n\n
Or, when serving this vegan pot pie as a holiday main, browse my 60+ Vegan & Gluten-Free Thanksgiving Guide<\/a> and make a complete meal the whole family will love.<\/p>\n\n\n\n
If you’re looking for more cozy vegan recipes, you’ll also love this One Pot Vegan Mushroom Stroganoff<\/a>, this Easy Vegan Chili<\/a>, and this Marvelous Mushroom Pot Pie<\/a>. <\/p>\n\n\n\n
Storage Instructions for Vegan Pot Pie<\/strong><\/h2>\n\n\n\n
Leftover pot pie will keep for up to 5 days in the refrigerator. When storing, tightly cover the pot pie with a layer of plastic wrap or aluminum foil, or transfer slices to an airtight container. Leftovers reheat best in the toaster oven or oven, covered with foil, but can be reheated in a pinch.<\/p>\n\n\n\n
Freezing vegetarian pot pie is also possible, but is difficult to do without the crust becoming soggy and\/or taking forever to bake from frozen. Instead, I would recommend freezing the pot pie filling and crust separately for up to 3 months. Then, thaw the two components separately in the refrigerator, assemble, and bake.<\/p>\n\n\n
Substitutions and Variations<\/h2>\n\n\n\n
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Gluten-free option: <\/strong>Make this vegetable pot pie using my 3 Ingredient Pie Crust recipe<\/a>. It’s naturally vegan, gluten-free, and grain-free. <\/li>\n\n\n\n
Oil-free option: <\/strong>Replace the melted butter with water or vegetable broth and use an oil-free pie crust. Again, 3-Ingredient Pie Crust<\/a> would work well! <\/li>\n\n\n\n
Chickpea flour substitution: <\/strong>Replace the chickpea flour with all-purpose flour or brown rice flour, if gluten-free.<\/li>\n<\/ul>\n\n<\/div>\n\n\n $\"a$ <\/figure>\n\n\n
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Yoast FAQs<\/h2>\n\n\n\n
Which store-bought pie crusts are vegan?<\/strong><\/strong> It can be tricky to know which store-bought pie crusts are made without animal products, but thankfully, most of the widely available options are vegan friendly. Marie Callender’s pie crusts<\/a> are one of the most popular, widely available options.<\/p> <\/div>
Can I make this pot pie without a pie crust?<\/strong><\/strong> While pot pie is traditionally baked in a flaky pie crust, it can be enjoyed without crust with a side of vegan mashed potatoes (very similar to Vegan Shepherd’s Pie<\/a>), flaky biscuits, or a store-bought puff pastry crust (use my Marvelous Mushroom Pot Pie<\/a> for Inspiration!). Or, make my quick and easy No-Boil Chickpea Noodle Casserole <\/a>for a fun twist on the classic recipe.<\/p> <\/div>
What replaces chicken in vegan pot pie?<\/strong><\/strong>
In this particular recipe, the classic chicken is replaced with wholesome, plant-based chickpeas. They’re a great source of protein and have just the right hearty texture. Some readers have also shared success making this pot pie using hydrated soy curls. If you’re an experienced home-cook, feel free to experiment and find your favorite vegan protein alternative.<\/p> <\/div>
I am preparing this vegan pot pie for a holiday. Can I make it in advance?<\/strong><\/strong>
Both the pie crust and chickpea pot pie filling can be prepared up to one day in advance, but should be refrigerated separately until ready to assemble. Then, when ready to serve, fill the pie crust with the easy pot pie filling, top with the top layer of pie crust, and bake as<\/p> <\/div> <\/div>\n\n<\/div><\/div>\n\n\n
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Enjoy! If you make this recipe and decide to share it on Facebook<\/a> or Instagram<\/a>, don’t forget to tag me @FromMyBowl<\/a> + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊<\/p>\n\n\n
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Vegan Pot Pie with Chickpeas<\/h2>\n\t\t