Chickpea and potato pot pie

Here’s a hearty and comforting Chickpea and Potato Pot Pie — a perfect vegetarian (and optionally vegan) dish that’s rich, savory, and full of cozy flavor. Think creamy filling, tender potatoes, protein-packed chickpeas, and a golden flaky crust on top.

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🥔🥧 Chickpea and Potato Pot Pie

🧂 Ingredients (Serves 4–6)

For the Filling:

• 1 tbsp olive oil or butter

• 1 small onion, diced

• 2 garlic cloves, minced

• 2 medium potatoes, peeled and diced

• 1 large carrot, diced (optional)

• 1 can (15 oz / 400g) chickpeas, drained and rinsed

• 1½ cups (375ml) vegetable broth

• ½ cup (120ml) milk or plant milk (like oat or soy)

• 1 tbsp flour (or cornstarch for gluten-free)

• 1 tsp thyme (fresh or dried)

• Salt and black pepper, to taste

• Optional: ½ tsp smoked paprika or curry powder for a flavor twist

• Optional: ½ cup frozen peas or spinach for extra greens

For the Crust:

• 1 sheet puff pastry or pie dough (store-bought or homemade)

• 1 egg (for egg wash, optional) or plant milk for brushing

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👩‍🍳 Instructions

1. Prepare the Filling

1. Heat oil or butter in a pan over medium heat.

2. Add onion and garlic; sauté for 2–3 minutes until translucent.

3. Add diced potatoes and carrots; cook for another 5 minutes.

4. Stir in the flour and cook for 1 minute (to remove the raw taste).

5. Gradually add broth and milk, stirring constantly until smooth.

6. Add chickpeas, thyme, salt, pepper, and any optional spices.

7. Simmer for 10–15 minutes, or until potatoes are tender and sauce is thick.

8. Stir in peas or spinach if using. Adjust seasoning.

2. Assemble the Pot Pie

1. Preheat oven to 400°F (200°C).

2. Pour the filling into a baking dish or oven-safe skillet.

3. Lay the puff pastry or pie crust over the top. Trim edges and crimp if desired.

4. Cut a few slits in the top for steam to escape.

5. Brush with egg wash or plant milk for a golden crust.

3. Bake

• Bake for 25–30 minutes, or until crust is golden brown and filling is bubbling.

• Let cool slightly before serving.

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🍽️ Serving Ideas

• Pair with a light green salad or roasted vegetables.

• Serve warm for lunch, dinner, or meal prep — it reheats well!

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🌱 Vegan/Gluten-Free Tips

• Use dairy-free milk and vegan butter/pastry.

• Use gluten-free flour and crust (like a GF pie dough or mashed potato topping).

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Would you like a curried version, a mashed potato topping (like a shepherd’s pie twist), or a mini pot pie variation in ramekins?