The Perfect Fall Recipe: Vegetarian Chickpea and Potato Pot Pie

vegetarian chickpea and potato pot pie

As the leaves change color and the weather turns cooler, there’s no better way to embrace the flavors of autumn than with a hearty and comforting dish like Vegetarian Chickpea and Potato Pot Pie. This vegetarian twist on the classic pot pie combines the earthy flavors of chickpeas, potatoes, and seasonal vegetables, all enveloped in a flaky, golden crust. In this blog post, we’ll guide you through the creation of this delectable fall recipe, featuring ingredients and step-by-step instructions, to add a touch of warmth to your dining table.

Vegetarian Chickpea and Potato Pot Pie Ingredients:

For the Filling:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cups potatoes, diced
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups vegetable broth
  • 1 cup milk (dairy or plant-based)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

For the Crust:

  • 1 package (2 crusts) of refrigerated pie dough or homemade pie crust

Vegetarian Chickpea and Potato Pot Pie
Vegetarian Chickpea and Potato Pot Pie

Vegetarian Chickpea and Potato Pot Pie Instructions:

Step 1: Prepare the Filling

  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
  2. Stir in the minced garlic and cook for an additional minute.
  3. Add the diced carrots, celery, and potatoes. Cook for about 10 minutes until they begin to soften.
  4. Add the chickpeas, frozen peas, and frozen corn to the skillet. Stir to combine.
  5. Sprinkle the all-purpose flour over the vegetables and mix well to coat them evenly.
  6. Pour in the vegetable broth and milk, and stir to create a thick and creamy filling.
  7. Season the filling with dried thyme, salt, and pepper to taste. Simmer for about 5-7 minutes until the mixture thickens.

Step 2: Assemble the Pot Pie

  1. Preheat your oven to 375°F (190°C).
  2. Roll out one of the pie crusts and place it in the bottom of a pie dish or a cast-iron skillet.
  3. Pour the prepared filling into the crust.
  4. Roll out the second pie crust and cover the filling. Seal the edges and make a few slits in the top crust to allow steam to escape.

Step 3: Bake and Enjoy

  1. Place the pot pie in the preheated oven and bake for about 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  2. Remove from the oven and let it cool for a few minutes.
  3. Garnish with freshly chopped parsley before serving.

Step 4: Serve and Savor

  1. Slice into your Vegetarian Chickpea and Potato Pot Pie and enjoy the comforting flavors of fall in every bite.

This pot pie is the perfect fall recipe to warm your heart and soul with its rich, hearty filling and golden, flaky crust. It’s a comforting, vegetarian dish that embraces the essence of the season.

Recommended Vegetarian Recipe: Healthy Vegetarian Stromboli Recipe for a Balanced Diet

So there you have it – a delightful fall recipe for Vegetarian Chickpea and Potato Pot Pie that’s sure to become a seasonal favorite at your table. Happy cooking!

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