Broccoli & Cheddar Chickpea Pot Pie
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This Broccoli & Cheddar Chickpea Pot Pie is 100% dairy-free and delicious! The perfect comfort meal for the whole family.
When you are in need of a cozy, comfort meal, this Broccoli & Cheddar Chickpea Pot Pie is just the thing! The filling is a delicious, creamy mixture of veggies & chickpeas. And the puff pastry topping adds the perfect buttery, crispy bite. You will want this one on repeat!
Here’s what you need
Ingredients
- vegan butter
- carrot
- yellow onionÂ
- garlic
- fresno chile – omit if you don’t like spice!
- smoked paprika
- chili powder
- salt & pepper
- fresh thyme
- flour
- broth
- broccoli
- chickpeasÂ
- non-dairy milkÂ
- shredded vegan cheddar – I used Daiya
- frozen puff pastry sheet
- flakey salt
Equipment
You will want to use an oven-safe skillet with sides. A cast iron or a braiser work best!
Steps
Step 1: make the base
The key to a pot pie is layering the flavors and textures. So, the first thing we are going to do is get our veggies going.
Melt the vegan butter and add the carrot, onion, garlic, fresno, & dry seasonings. Cook down for 5 minutes, or until the veggies start to get tender.
Add in the thyme & flour and cook for 2 minutes or until the flour starts to brown. Slowly pour in the broth and whisk until smooth. Pour in the broccoli, lower the heat and simmer for 10 minutes, or until the broccoli starts to get tender, stirring frequently.
Step 2: make it creamy
Now that all of our veggies are tender and the base is thickened, it is time to make our filling creamy and add the puff pastry topping!
Add in the chickpeas, milk & cheddar and stir until creamy and combined. Remove the pan from the heat and place on a baking sheet – this is key so that you don’t have any overflow in the oven.
Place the thawed puff pastry over the filling, tucking in the sides as needed. Brush with melted vegan butter and place in the oven (on the baking sheet) for 30 minutes, or until the puff pastry is browned and crispy.
Step 3: serve
Pull the whole thing out of the oven and marvel at your creation – because trust me, it is going to smell and look amazing!
You can let the pot pie rest so that the filling can thicken up slightly, or you can just go ahead and dig in. Grab a serving spoon and crack the puff pastry. Spoon a little bit of the filling and crust onto each plate and dig in!
This is truly a show stopper. Great for a dinner party or even a holiday main!
Tips & Tricks
Omit the fresno chile if you don’t like spice – my pepper ended up being pretty spicy, which I love, but others may not!
I like to taste the filling after adding the vegan cheese. You can adjust the salt & pepper at this point.
Be sure to place the pan on the baking sheet before placing in the oven. The pot pie gets very bubbly while baking and you might have some spillage.Â
Need more recipe inspo? Check these out:
Broccoli & Cheddar Chickpea Pot Pie
Ingredients
- 2.5 tablespoons vegan butter separated
- 1 large carrot peeled & diced
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 fresno chile chopped, optional
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper plus more to taste
- 1/4 teaspoon salt
- 1 tablespoon fresh thyme chopped
- 1/3 cup flour
- 2 cups broth I used vegan chicken broth
- 12 ounces broccoli cut in florets
- 1 15-ounce can chickpeas drained & rinsed
- 1 cup non-dairy milk unsweetened, I used oat
- 7 ounces shredded vegan cheddar I used Daiya
- 1 sheet frozen puff pastry thawed, see notes
- flakey salt
Equipment
Instructions
- Preheat the oven to 400 degrees.
- Melt the vegan butter in an oven safe braiser/pan over medium heat. Add the carrot, onion, garlic, fresno, & dry seasonings. Cook down for 5 minutes, or until the veggies start to get tender.
- Add in the thyme & flour and cook for 2 minutes or until the flour starts to brown. Slowly pour in the broth and whisk until smooth. Pour in the broccoli, lower the heat and simmer for 10 minutes, or until the broccoli starts to get tender, stirring frequently.
- Roll out the puff pastry to fit the size of your pan & cut some slits in the center. Melt the remaining 1/2 tablespoon of vegan butter and set aside.
- Add in the chickpeas, milk & cheddar and stir until creamy and combined. Remove the pan from the heat and place on a baking sheet. Place the puff pastry over the pan, tucking in the sides as needed. Brush with the melted vegan butter and place in the oven (on the baking sheet) for 30 minutes, or until the puff pastry is browned and crispy.
- Remove from the oven, sprinkle with salt and enjoy!
Video
Notes
- Omit the fresno chile if you don’t like spice!
- I like to taste the filling after adding the vegan cheese. You can adjust the salt & pepper at this point.
- Be sure to place the pan on the baking sheet before placing in the oven. This gets very bubbly while baking and you might have some spillage.Â
This is absolutely scrumptious! I am not vegan so used regular cheese and a pie crust that needed to be used up. It’s such a wholesome comfort meal. Will be making this again!
Thanks Alyssa! So glad you loved it and were able to use up some things in your kitchen at the same time!
Delicious! I will be making this many more times. I think I might add corn next time but not necessary.
Love that idea! So glad you loved it!
Once again you hit the jackpot! This pot pie is absolutely DELICIOUS! The ultimate comfort food. I made 6 individual pies using 12 oz ramekins. I cut the pastry dough into 6 individual pieces and it all worked perfectly. I wish I could insert a picture. I will be making this often. Thank you for all of your delicious recipes!
Looks Scrumptious! Can one omit any kind of cheese?