Vegan Pot Pie
by Karissa's Vegan Kitchen
The best vegan pot pie made with chickpeas and vegetables.
Servings: 8
Calories: 328kcal
Ingredients
- vegan pie crust double crust
- ¼ cup vegan butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon sage
- ½ teaspoon thyme
- ⅓ cup flour
- 1½ cups vegetable broth
- ¾ cup oat milk or any unsweetened non-dairy milk
- 1 large carrot peeled and chopped
- ½ cup frozen peas
- ½ cup frozen corn
- 1 large potato peeled and cubed
- 1 can chickpeas drained and rinsed
- salt and pepper to taste
Instructions
- Melt the butter in a large pan or pot. Whisk in the seasonings (onion powder, garlic powder, sage, and thyme) and cook for 2 mins. Whisk in the flour and cook for another 2 mins.
- Whisk in the vegetable broth and milk.
- Mix in the carrots, peas, corn, potatoes, and chickpeas. Bring to a boil, reduce heat, and let simmer until the veggies are just tender (about 10 mins.) Season with salt and pepper to taste.
- Remove from heat and let cool off for about 10 minutes. In the meantime, roll out the dough.
- Assemble the pot pie - press one crust into the pie pan, add the filling, then top with the second crust. Decorate the crust how you want! Then, brush the crust lightly with non-dairy milk or melted butter (optional, but helps get a golden brown color.)
- Bake at 425°F for 25-30 mins. About halfway through, cover the edges of the pie crust with aluminum foil or pie crust shield so they don't burn.
Notes
- My favorite kind of potato to use is Yukon gold.
Nutrition
Calories: 328kcal | Carbohydrates: 41g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Sodium: 417mg | Potassium: 338mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1983IU | Vitamin C: 14mg | Calcium: 51mg | Iron: 2mg