Easy Vegetarian Vegetable Pot Pie with Chickpeas
Ingredients
The filling
-
2
tablespoons
olive oil or oil of choice
-
½
cup
diced onion
-
2
cups
sliced mushrooms
-
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
cups
vegetable broth
-
1 ½
cups
extra creamy oat milk
-
2
cups
frozen mixed vegetables
-
2
15-ounce cans
chickpeas, drained and rinsed
The crust
-
1
pie crust
rolled out and chilled
-
1
beaten egg
for egg wash (optional)
-
to taste
fresh thyme for garnish (optional)
Instructions
- Preheat the oven to 425°F.
- Heat oil in a skillet and sauté onion until translucent.
- Add mushrooms and cook until tender.
- Stir in garlic, thyme, rosemary, salt, and pepper, cooking for 1 minute.
- Add flour and cook until vegetables are coated.
- Stir in vegetable broth and oat milk, simmering until thickened.
- Mix in frozen vegetables and chickpeas, cooking for 1 minute.
- Transfer the mixture to a casserole dish and cover with pie crust.
- Press the edges of the crust, brush with beaten egg, and cut slits for venting.
- Bake for 30 minutes until the crust is golden brown and crisp.
- Cool for 10 minutes before serving and garnish with fresh thyme if desired.
Nutrition Facts (estimated)
Servings
4
Calories
431
Total fat
20g
Total carbohydrates
56g
Total protein
10g
Sodium
1201mg
Cholesterol
10mg
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