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This is a terrific recipe that we adapted from one of Kyla’s favourite youtubers. Don’t let my instructions deter you, it’s really a pretty easy recipe and oh so good. I always try to spell out the instructions in a way that seems easy and straight forward to me but sometimes that makes them look crazy. Anyway I digress… The simple sauce is really the star of the show. It is delicious and ties together the filling and crust nicely. The filling is spiced with thyme and paprika which adds to the fall flavours. This one takes a little planning but if you’re prepared to give it a go you’ll be pleasantly rewarded.

Chickpea Pot Pie
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Chickpea Pot Pie

Course: DinnerCuisine: VeganDifficulty: Medium
Servings

6

servings
Prep time

40

minutes
Cooking time

50

minutes
Total time

1

hour 

30

minutes

Ingredients

  • For the crust

  • 2 1/2 cups of almond flour

  • 2/3 cups of corn starch

  • 2 flax eggs (4 Tbsp of flax or chia with 8 Tbsp of water)

  • 1 tsp of salt

  • For the sauce

  • 2 cups of oat milk (or other non dairy milk)

  • 3 Tbsp of nutritional yeast

  • 1/4 cup of gram (chickpea) flour (you can use corn starch too)

  • 1 tsp of salt

  • For the filling

  • 1 1/2 cups of cooked chickpeas

  • 1/2 of a large red onion, finely diced

  • 2 ribs of Celery, finely diced

  • 1 cup of carrots, finely diced

  • 1 medium potato, diced

  • 3/4 cup of frozen peas

  • 2 cloves of garlic

  • 1 tsp of thyme

  • 1/2 tsp of smoked paprika

  • 1/4 tsp of ground, black pepper

Directions

  • Preheat the oven to 425° F
  • For the crust
  • In a small bowl stir together the flax and water and let stand for 10 minutes.
  • In a large mixing bowl stir together the almond flour, corn starch, and salt.
  • Add the flax egg and mix first with a spatula and then your hands until a dough forms. If the dough is sticky you can kneed in a little more flour.
  • Split the dough ball into two pieces. Place one of the dough balls between 2 sheets of parchment paper and use a rolling pin to roll the dough until it becomes large enough to fill a 9″ pie plate.  This will be about 10 or 11″ in diameter.
  • Peel off the top layer of parchment paper and gently place the 9″ pie plate on top of the dough.
  • Flip the dough and plate over and remove the other sheet of parchment.
  • Gently press the dough into the pie plate and trim off the extra dough around the edges.
  • Put pie plate in the freezer for half an hour.
  • Poke a few holes in the bottom of the dough and bake for 12 minutes, until the edges begin to brown.
  • Set aside to cool.
  • For the sauce
  • Add all the ingredients to a small pot and stir well. Bring the mixture to a boil over medium heat while stirring continually. Reduce the heat slightly and continue to stir until the sauce thickens. This takes about 10 minutes in total.
  • For the filling
  • Sauté the onion, celery, carrot and garlic in a large frying pan (with lid) until the onion becomes translucent.
  • Add in the thyme and paprika and cook for 2 minutes.
  • Add the Potatoes and 1/4 cup of water to the pan, cover and let cook for 5 minutes.
  • Add in the Chickpeas, peas, pepper and the sauce and stir well.
  • Pour the filling and sauce mixture into your pre-baked pie crust.
  • Roll out the second dough ball between the 2 pieces of parchment into a 9 or 10″ circle and place it on the top of the pie.
  • Pinch the top crust layer together with the bottom layer using a fork.
  • Bake the pie for 25 minutes.
  • Let the pie stand for 5 minutes before serving.

Notes

    Chickpea Pot Pie
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