Easy Vegetarian Chickpea Pot Pie Recipe

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 5 minutes

Ingredients

1 Tbsp olive oil (15 mL)

¼ cup chopped white onion (½ small onion)

2 cloves garlic (minced)

1 cup chopped carrots (about 1 large carrot)

½ cup corn (90 g)

½ cup chopped celery (about 1 stalk)

1 cup fresh or frozen peas (180 g)

2 15-oz cans chickpeas (drained, 425 g each,)

¼ cup unsalted butter (70 g)

¼ cup + 2 Tbsp all-purpose flour

½ tsp salt

¼ tsp black pepper

2 cups vegetable broth (473 mL)

½ cup heavy cream (room temperature, 120 mL)

1 1 pie dough (classic crust) or puff pastry (for flaky crust) (thawed)

1 large egg (whisked)

Directions

Veggies: Preheat oven to 400°F (204°C). Heat oil in a large cast iron skillet over medium heat. Add onion, garlic, carrots, corn, and celery. Cook until veggies are tender and brightly colored, about 10 minutes. Transfer veggies to a bowl and wipe pan clean.

Sauce: Melt butter in the cast iron over medium heat. Whisk in the flour, salt, and pepper, cooking until flour loses its raw floury smell, about 2 minutes. Slowly whisk in broth, and cook for 3 to 4 minutes, until thickened. Remove from heat, then whisk in cream.

Add Veggies: Stir cooked veggies, peas, and chickpeas into the sauce.

Assemble: Top cast iron with chosen pastry (either woven into strips or the entire dough covering the pie with slits cut in it to vent hot air). Trim the edges and tuck dough inside the pan. Brush with egg.

Bake: Transfer to oven (put a large baking sheet on a rack below to protect against leaks.) Bake for 30 minutes, or until crust is golden brown. Let rest for 15 minutes before digging in.

Nutrition

• Calories: 447 kcal
• Total Fat: 21.9 g
• Saturated Fat: 9.5 g
• Cholesterol: 61 mg
• Sodium: 1006 mg
• Total Carbohydrate: 51.2 g
• Dietary Fiber: 8.3 g
• Total Sugars: 4 g
• Protein: 13.6 g