This version of pot pie is chock full of veggies and chickpeas for protein and vitamins. The crust makes it family friendly, crispy and golden. Switch up the veggies to anything you like; the sky’s the limit.
- 4 tbs Olive oil, divided
- 1 med Onion, minced
- 1 lg Carrot, diced
- 2 stalks Celery, chopped
- 3/4 cup Mushrooms, quartered
- 2 med Potatoes, Yukon gold, peeled and diced
- 2 cloves Garlic, minced
- 1 15-oz can Chickpeas, drained and rinsed
- 2/3 cup Corn, frozen
- 2/3 cup Peas, frozen
- 2 cups Vegetable stock
- 3 tbs Flour
- 2 tbs Nutritional yeast
- ½ cup Fresh parsley, chopped
- 2 tsp Italian seasoning
- ½ tsp Salt and pepper, to taste
- 2 tbs Soy milk
- 1 med Pie crust, vegan refrigerated or your own recipe
1 Heat the oven to 350°.
2 In a medium skillet, warm a little olive oil. Add onion; cook about 4 minutes until onions begin to brown.
3 Add carrots, celery, mushrooms and potato to skillet and cook 7 to 9 minutes until vegetables are semi-tender.
4 Add garlic and sauté for 1 minute, then add chickpeas, corn and peas and cook until heated through.
5 Add vegetable stock, flour, parsley, Italian seasoning, salt and pepper. Cook for 10 minutes, stirring frequently, until the mixture thickens. Add the nutritional yeast and stir well.
6 Pour the vegetable mixture into a 9-inch baking dish.
7 Stir 2 tablespoons olive oil and soy milk in a small bowl.
8 Brush the outside edges of the baking dish with the mix using a brush or your fingers.
9 Place the pie crust dough over the top of the baking dish and press the edges all around.
10 Brush the top lightly with the oil-soy milk wash.
11 Make a small incision on the top of the crust to let the steam out.
12 Bake for 40 to 45 minutes or until the crust is golden.
13 Let sit for a few minutes, then dive in.
Serves 4-6 | Prep Time 60-70 mins