Chickpea and Potato Pot Pie

Chickpea and Potato Pot Pie: A Hearty and Comforting Dish

Introduction:

Satisfy your cravings for comfort food with our delicious Chickpea and Potato Pot Pie. This savory dish combines tender Yukon gold potatoes, carrots, celery, onions, and chickpeas, all enveloped in a flavorful sauce and encased in flaky vegan puff pastry. With a hint of mustard and poultry seasoning, this pot pie is sure to become a family favorite. Follow our easy-to-follow recipe and treat yourself to a warm and comforting meal that’s perfect for any occasion.

Ingredients:

Filling:

2 tablespoons vegan butter
1 cup small diced Yukon gold potatoes
1/2 cup diced carrots
1/2 cup diced celery
1 small yellow onion, diced
1 tablespoon yellow mustard
1/2 tablespoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 cup chickpeas
1/2 cup frozen peas
3 tablespoons flour
1 1/2 cups vegetable broth
1/4 cup soy milk
2 sheets vegan puff pastry
Method:

Preparing the Filling: In a large sauté pan, melt the vegan butter over medium heat. Add the diced onions, carrots, celery, and potatoes, and season with salt and pepper. Sauté for about 15 minutes, or until the vegetables are tender and fragrant.
Adding Flavor: Once the vegetables are tender, add the chickpeas, frozen peas, yellow mustard, and poultry seasoning to the pan. Mix well until all the ingredients are evenly distributed.
Thickening the Sauce: Sprinkle the flour over the vegetables, stirring constantly to coat them evenly. Cook for about 2 minutes, or until the flour turns golden brown.

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