Chickpea Vegetarian Pot Pie
Packed with protein, potassium, anti-oxidants, and fiber, this easy Chickpea Vegetarian Pot Pie recipe is sure to impress!
Servings 2 Pot Pies
Equipment
- Two 22 oz ramekins
- One sheet pan
Ingredients
- 2 sheets frozen puff pastry usually one package
- 3 tbsp olive oil
- 2 celery stalks chopped
- ½ yellow onion chopped
- 2 carrots chopped
- ½ tsp thyme dried
- 4 tbsp butter
- 4 tbsp flour
- 2½-3 cups vegetable broth
- 1 cup green beans trimmed and cut into pieces about 2 inches long
- 1 cup chickpeas
- 2 cups spinach tightly packed
- 2 tsp salt to taste
- pepper to taste
- 2 tsp mustard
- ½ tsp soy sauce or tamari
- ½ cup gouda cheese shredded
- 1 tbsp coconut oil melted
Instructions
- Preheat the oven to 400°F.
- Remove the puff pastry from the freezer and thaw for 20 minutes. Once thawed, store in the refrigerator to keep cool until use. If the pastry is warm when baking, it will not puff correctly.
- Pour the olive oil into a medium dutch oven over medium high heat. When it is hot, add the chopped celery, onions, carrots, and thyme. Sweat while continually stirring for a few minutes, or until the onions are translucent.
- Add the butter and stir until melted. Mix in the flour and cook for a few minutes longer.
- Heat up the vegetable broth in a microwave safe container for a few minutes then pour slowly in to the vegetable mixture, stirring continually to avoid lumps. The exact amount of broth you need will vary. Stop adding broth when the mixture is thickened yet easily pourable.
- Add the chickpeas, green beans, and spinach and stir to combine.
- Mix in the mustard, soy sauce or tamari, and salt and pepper to taste. Cover and simmer for 5-10 minutes.
- Lay the puff pastry on a cutting board and cut out a square a few inches larger than the diameter of your ramekins. Cut a few thin slits into the pastry to allow the pot pies to vent.
- Divide the vegetable mixture into the ramekins. Sprinkle the shredded gouda evenly on top of each ramekin then cover with the puff pastry, overlapping the edges of the ramekins.
- Melt the coconut oil in a microwaveable safe bowl in the microwave for 10 seconds. Brush the coconut oil on top of the puff pastry on the pot pies for a golden finish.
- Place the pot pies on a sheet pan to catch any drippings and bake on the middle rack for 25-30 minutes, or until the puff pastry is golden brown.
Video
Notes
Make ahead by preparing the filling and storing in the refrigerator for 1-2 days. On the day you want to make the pot pie, cut and thaw the puff pastry and cook as described in steps 9-11.