Easy Vegetarian Vegetable Pot Pie with Chickpeas
This Vegetarian Vegetable Pot Pie is perfect for the holidays, but it's also easy enough to whip up on a busy weeknight. Made with protein-rich chickpeas, dried herbs, and a mix of fresh and frozen vegetables, this veggie pot pie is full of flavor and ready to eat in about an hour. You can use homemade or store-bought pie crust, depending on what best fits your needs!
Servings 4 people
Calories 431kcal
Equipment
- Knife and cutting board
- skillet
- Wooden spoon
- 9x9-inch (2.5-quart) casserole dish This is larger than a standard pie dish. If you use a standard pie dish, you will have extra filling.
- Oven
Ingredients
- 2 tablespoons olive oil or oil of choice
- ½ cup diced onion
- 2 cups sliced mushrooms (see note 1)
- 3 cloves garlic minced
- 2 teaspoons dry thyme
- 1 teaspoon crushed rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup all purpose flour
- 1 ½ cup vegetable broth
- 1 ½ cup extra creamy oat milk (see note 2)
- 2 cups frozen mixed vegetables (see note 3)
- 2 (15-ounce) cans chickpeas drained and rinsed (see note 4)
- 1 pie crust rolled out and chilled (see note 5)
- 1 beaten egg (optional, see note 6)
- Fresh thyme for garnish (optional)
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Heat oil in a large skillet over medium heat. Once oil is shimmering, stir in onion and cook for 4 minutes, stirring occasionally with a wooden spoon, or until translucent.
- Stir in mushrooms and cook for 4 minutes, stirring often, or until tender.
- Stir in garlic, thyme, rosemary, salt, and pepper and cook for 1 minute, or until evenly mixed.
- Stir in flour and cook for 1 minute, or until the vegetables are evenly coated.
- Stir in vegetable broth and oat milk and increase the heat to high. Once simmering, lower the heat to low-medium and cook for 5 minutes, stirring often, or until thickened. Scrape the bottom of the pan with the wooden spoon as needed to prevent sticking.
- Stir in frozen mixed vegetables and chickpeas and cook for 1 minute, or until evenly mixed. Taste and add seasonings if desired.
- Transfer the mixture to a 9x9-inch (2.5 quart) casserole dish. Cover with pie crust. Use a fork to press the edges of the pie crust. Brush the pie crust with beaten egg for color if desired. Cut 2-inch slits into the pie crust for venting.
- Transfer the baking dish to the oven and bake uncovered for 30 minutes, or until the crust is golden brown and crisp. Cool for 10 minutes before serving and garnish with fresh thyme if desired.
Notes
- Any type of sliced mushrooms will work, but I recommend baby bella (also called crimini) mushrooms.
- I use Silk Extra Creamy Oatmilk for this recipe. Substitute whole milk if desired.
- The blend of frozen vegetables I use includes peas, carrots, green beans, and corn.
- You can also use dry chickpeas that you have cooked ahead of time. Substitute 3 cups of cooked chickpeas.
- Use a homemade or store-bought pie crust for this recipe. Note that not all packaged pie crusts are vegetarian (some are made with lard). I like this recipe for All Butter Pie Crust from Sally’s Baking Recipes. Prepare homemade pie crust up to five days in advance and keep chilled in the refrigerator until ready to use.
- Brushing the pie crust with a beaten egg gives it a shiny, golden brown color. Note you will only use about ¼ of an egg for this purpose.
- Make Ahead: Cook the filling (steps 1-7) 1 day ahead and store in an airtight container in the refrigerator. Assemble and bake the next day.
- Storage: Store in a freezer-safe container baked or unbaked for up to 3 months. Thaw overnight in the refrigerator and bake as directed until warm.
Nutrition
Serving: 0.25pie | Calories: 431kcal | Carbohydrates: 56g | Protein: 10g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 10mg | Sodium: 1201mg | Potassium: 502mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5031IU | Vitamin C: 12mg | Calcium: 190mg | Iron: 4mg