Chicken Pot Pie is one of James’ favorite meals. Once I found that out I knew I needed to see if I could make a vegan version that he liked as well. Of course it’s hard to go wrong when cream veggies are wrapped in a “buttery” crust. So between the normal carrots, peas, and onion, I replaced the chicken with garbanzo beans, and make sure to make a good roux so that there was a good creamy gravy for everything to be mixed into.
It turned out awesome! Even though it’s not the healthiest of vegan meals, I don’t feel too bad, because this going into the category of comfort food for me, and hey – there are vegetables in there. Plus other than defrosting the pie crusts, this recipe does not take that long and is not as complicated as it seems.
Chickpea Pot Pie
- 1/3 cup earth balance
- 1/3 cup all-purpose flour
- 1/3 cup chopped onion
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 3/4 cup water with 1 dissolved ‘chicken’ bouillon OR 1 3/4 cup vegetable broth
- 2/3 cup almond milk
- 2 cans garbanzo beans, drained and rinsed
- 1 small bag frozen carrots & peas
- 1 package refrigerated pie crusts, softened as directed. There should be two in each package.
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chickpeas and peas and carrots; remove from heat.
- Heat oven to 425°F. Roll 1 pie crust into a square, bigger than the 8×8 pan by a good few inches. Ease into ungreased 8×8 glass baking dish. Pour mixture into crust-lined dish.
- Roll remaining pie crust into a square just a little large than the 8×8 pan. Cover the mixture and close edges of the crusts. Make a few slits with a fork in the center of the top pie crust to allow steam out.
- Bake about 35 minutes or until golden brown.