Try This Phyllo Chickpea Pot Pie Recipe This Weekend

by | December 10, 2018

Pot pie is a great comfort meal that everyone can enjoy. Whether it’s the holidays or just a weekday dinner it always seems to please. This chickpea pot pie is different since we added chickpeas and lightened up the crust with phyllo dough instead of a heavy pie crust. But don’t worry it still has the creamy savory sauce to keep the traditional flavors everyone loves. 

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Phyllo Chickpea Pot Pie 

Ingredients:

  • 1- 15-ounce chickpeas, drained and rinsed
  • ½ cup vegan butter
  • ½ cup celery, diced
  • ½ cup white onion, diced
  • 1-16 oz bag frozen mixed vegetables, thawed
  • 1 clove garlic, minced
  • ½ cup unbleached all-purpose flour
  • 2 cups vegetable broth
  • 1 cup plant milk
  • 8 sheets phyllo dough, thawed
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper

chickpea pot pie

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Directions to Cook Chickpea Pot Pie:

1.     Preheat oven to 350 degrees. Spray a 9-inch pie pan with nonstick spray and set aside.

2.     Melt ½ cup butter in a dutch oven over medium heat. Add onions and sauté for 5 minutes. Add celery, garlic and thawed mixed vegetables and sauté another 10 minutes.

3.     Gradually, Itbsp at a time, stir flour in to the dutch oven until all ingredients are coated.

4.     Add broth and milk together in a bowl or mixing cup, then gradually stir into pot. Once incorporated, add the chickpeas.

5.     Stirring constantly, cook over medium heat until thickened and bubbly. About 10-15 minutes. Add in salt and pepper. Remove from heat and allow to cool while assembling the crust.

6.     Pour the olive oil into a small bowl. Working one sheet at a time, use a pastry brush to spread olive oil on phyllo dough. After each layer is brushed with oil, add to the bottom of the pie pan. With each layer fan them out to cover the bottom of the pan completely. (The dough will hang over the edge and that is ok as we will fold it on top at the end.) Continue until all eight sheets are added making sure to brush the top of the last sheet with oil.

7.     Pour mixture into the pie pan and gently fold phyllo dough over the mixture to “close” the pie. It will be open in the middle.

8.     Bake in the oven for 25-30 minutes. If you would like your crust a little more golden-brown, broil for an additional 1-2 minutes.

Note: When working with phyllo dough, make sure to keep it covered with plastic in between brushing each sheet with oil to make sure they do not dry out.

Did you like this chickpea pot pie recipe? Do let us know in comments below.

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Lindsay Robeson

Lindsay lives a plant-based life in Arizona with her husband and 2 little girls. She believes in the healing power of plants and is loving all the of the benefits. She would love to be given the opportunity to inspire everyone to live the plant life without sacrificing the taste of food. Check her out on Instagram, Website, and Facebook.

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