Savory Chickpea and Veggie Pot Pie
Indulge in this delightful Savory Chickpea and Veggie Pot Pie, a hearty and satisfying dish perfect for family gatherings or meal prep. Packed with nutritious vegetables, protein-rich chickpeas, and creamy cheeses, this comforting pot pie is enveloped in a flaky puff pastry crust. Enjoy the explosion of flavors from the aromatic herbs and spices, making each bite a delicious experience. This versatile recipe allows you to create individual servings or one large pie to share, making it an incredible centerpiece for any meal.
12
Servings
267
Calories
20
Ingredients
Ingredients
grapeseed oil
2 tablespoons (none)
onion
1 medium (diced)
garlic
2 cloves (minced)
celery
3 ribs (chopped)
carrots
2 medium (diced)
low sodium vegetable broth
6 cups (none)
corn kernels
2 cups (fresh or frozen)
chickpeas
1 (15 ounce) can (rinsed and drained)
dried parsley
2 tablespoons (none)
dried sage
1 tablespoon (none)
dried marjoram
1 tablespoon (none)
bay leaves
2 (none)
egg noodles
1 (16 ounce) package (none)
cornstarch
2 tablespoons (none)
whole wheat flour
2 tablespoons (none)
cream cheese
4 ounces (none)
grated parmesan cheese
1/2 cup (none)
peas
2 cups (fresh or frozen)
green beans
2 cups (trimmed and cut)
frozen puff pastry
1 sheet (thawed)
Instructions
1
In a large Dutch oven, heat the grapeseed oil over medium heat. Add the diced onion and cook for about 15 minutes until caramelized and brown.
2
Stir in the minced garlic, chopped carrots, and chopped celery. Sauté for another 5 minutes until the vegetables begin to soften.
3
Pour in 5 cups of the vegetable broth, followed by the corn, rinsed chickpeas, and all of the dried herbs and spices (parsley, sage, marjoram, and bay leaves). Bring the mixture to a simmer and reduce heat to medium-low.
4
Let the vegetable mixture simmer for 30 minutes, allowing the flavors to meld together, then add the egg noodles and continue to cook for an additional 5 minutes until the noodles are tender. Remove the bay leaves after cooking.
5
In a separate bowl, whisk together the cornstarch, whole wheat flour, and 1 cup of the remaining vegetable broth until smooth. Stir this mixture into the pot along with the cream cheese and grated parmesan. Mix well until the cheese has melted and incorporated into the filling. Remove from heat and let it cool slightly before adding the peas and green beans.
6
Preheat your oven to 375°F (190°C). Carefully lay the puff pastry over the top of the Dutch oven (or divide the filling into individual baking dishes). Tuck the edges of the pastry down into the pot.
7
Make several slits in the top of the pastry to allow steam to escape. Bake for 30-40 minutes or until the pastry crust is golden brown and flaky.
Nutrition Information
12g
Fat
35g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Chickpea and Veggie Pot Pie?
It is a hearty and satisfying dish packed with nutritious vegetables, protein-rich chickpeas, and creamy cheeses, all enveloped in a flaky puff pastry crust.
Is this recipe suitable for vegetarians?
Yes, the recipe is vegetarian as it uses vegetable broth and plant-based ingredients, though it does contain dairy products like cream cheese and parmesan.
How many servings does this pot pie recipe provide?
This recipe is designed to make 12 servings.
What is the calorie count per serving?
Each serving contains approximately 267 calories.
How much protein is in one serving of this pot pie?
Each serving provides about 10 grams of protein.
What type of oil is used for caramelizing the onions?
The recipe calls for 2 tablespoons of grapeseed oil.
How long should the onions be cooked?
The diced onions should be cooked for about 15 minutes until they are caramelized and brown.
Which aromatic vegetables are sautéed after the onions?
Minced garlic, chopped carrots, and chopped celery are added and sautéed for another 5 minutes.
How much vegetable broth is required in total?
The recipe uses a total of 6 cups of low sodium vegetable broth.
What herbs and spices are used to season the filling?
The filling is seasoned with dried parsley, dried sage, dried marjoram, and bay leaves.
How long should the vegetable mixture simmer before adding noodles?
The mixture should simmer for 30 minutes to allow the flavors to meld together.
What type of noodles are included in this pot pie?
A 16-ounce package of egg noodles is used in the recipe.
Should the bay leaves be left in the pie?
No, you should remove the bay leaves after the simmering process is complete.
How is the pot pie filling thickened?
The filling is thickened using a whisked mixture of cornstarch, whole wheat flour, and one cup of vegetable broth.
What cheeses are added to the filling?
The recipe includes 4 ounces of cream cheese and 1/2 cup of grated parmesan cheese.
When are the peas and green beans added to the pot?
They are added after the filling has been removed from the heat and cooled slightly.
What temperature should the oven be set to?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
What is used for the pot pie crust?
One sheet of thawed frozen puff pastry is used as the crust.
How long does the pot pie need to bake?
The pie should bake for 30 to 40 minutes.
How can I tell when the pot pie is done baking?
The pot pie is finished when the pastry crust is golden brown and flaky.
Why do I need to make slits in the puff pastry?
Slits are made in the top of the pastry to allow steam to escape during the baking process.
Can I make individual portions instead of one large pie?
Yes, you can divide the filling into individual baking dishes instead of using one large Dutch oven.
How much fat is in one serving?
There are 12 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 35 grams of carbohydrates.
Is this recipe good for meal prep?
Yes, it is described as a satisfying dish perfect for family gatherings or meal prep.
What preparation is needed for the chickpeas?
One 15-ounce can of chickpeas should be rinsed and drained before use.
Can I use frozen corn and peas?
Yes, the recipe allows for both corn kernels and peas to be either fresh or frozen.
What type of flour is recommended for the thickener?
The recipe specifies using whole wheat flour.
How many ingredients are in this recipe?
There are 20 different ingredients in total.
What size of onion should be used?
The recipe calls for one medium diced onion.