Description

A cozy, plant-based pot pie packed with chickpeas, carrots, peas, and potatoes in a creamy, savory sauce, all wrapped under golden vegan puff pastry. Perfect for chilly evenings or when you’re craving comfort food with a nourishing twist.

Ingredients

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 medium potatoes, diced

1 ½ cups cooked chickpeas (or canned, drained)

½ cup peas (fresh or frozen)

2 tablespoons flour (or cornstarch)

1 cup vegetable broth

½ cup unsweetened non-dairy milk (oat, soy, or almond)

1 teaspoon fresh thyme (or ½ teaspoon dried)

Salt and pepper, to taste

1 sheet vegan puff pastry, thawed

Instructions

Preheat oven to 400°F (200°C).
In a pan, heat olive oil and sauté onion and garlic until soft.
Add carrots, potatoes, and chickpeas; cook for 5–7 minutes.
Stir in flour; gradually add broth and non-dairy milk, stirring to thicken.
Add peas, thyme, salt, and pepper. Cook for 2–3 more minutes.
Transfer filling to a baking dish; cover with puff pastry, sealing edges and cutting slits on top.
Bake for 25–30 minutes until golden. Cool slightly before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner