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This Broccoli & Cheddar Chickpea Pot Pie is 100% dairy-free and delicious! The perfect comfort meal for the whole family | ThisSavoryVegan.com

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.
Course Main Course
Cuisine American
Keyword christmas, fall recipes, family meal, holiday recipe, kid friendly, pot pie, puff pastry, thanksgiving, thanksgiving entree, winter recipes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5
Calories 622

Equipment

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

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. 

Nutrition

Calories: 622kcal | Carbohydrates: 65g | Protein: 15g | Fat: 35g