Mini Chickpea Pot Pies

Easy to make, delicious to eat, and adorable to look at. These mini chickpea pot pies make a great weeknight dinner or a holiday centerpiece.

Course Main Course

Keyword chickpea mini pies, chickpea pot pie, dairy free pot pie, egg free pot pie, mini pies, mini pot pies, mixed vegetable pot pie, vegan pot pie, veggie pot pie

Prep Time 15

Cook Time 25

Total Time 40

Servings pies

Calories 189.7

Author carleigh

Equipment

Microwave safe bowl
Muffin tray

Ingredients

2 cups frozen vegetable mix peas, carrots, corn, etc.
½ cup vegetable broth
¾ cup coconut milk
¾ cup canned chickpeas drained and rinsed
½ tsp salt
½ tsp pepper
½ tsp turmeric
¼ tsp garlic powder
½ tsp onion powder
½ tbsp dried thyme
1½ tbsp nutritional yeast
2½ tbsp cornstarch mixed with 2 1/2 tablespoons vegetable broth or water
1 package refrigerated biscuit dough pillsbury's Country Homestyle Original are vegan, 10 biscuits

Instructions

Preheat the oven to 375F and prepare a muffin tin with non-stick spray or vegan butter.
Prepare the filling. To a bowl, add the frozen vegetables, broth, coconut milk, white beans, chickpeas, salt, pepper, turmeric, garlic powder, onion powder, thyme, nutritional yeast, and the cornstarch slurry. Mix until completely combined. At this time, I recommend covering and microwaving for 3 minutes, until the mixture is thick. Alternatively, you can activate the cornstarch by heating in a skillet over medium heat, until thickened. This will avoid the mixture making the biscuits soggy.
Remove the biscuits from the container, and place them in the compartments of the muffin tin, pressing the center down to create something like a mini pie shell. Then, scoop two tablespoons of the chickpea mixture into each "well" until used up.
Bake for 20 to 25 minutes, until golden and bubbly. Enjoy immediately.

Notes

I love chickpeas for their texture and low cost, but you can use virtually any other type of bean. Try this recipe with white beans, green peas, or red kidney beans.

Got leftover produce? Chop it up and mix it into the filling! Try this with mushrooms, bell peppers, spinach, or asparagus. Don't forget to adjust the overall volume of veggies.

If you don't have access to biscuit dough (or maybe your local store doesn't carry vegan dough), swap it for puff pastry or mini pie crust shells.

Make your dish extra classy by baking and serving these mini chickpea pot pies in individual ramekins.

If you're baking these pies around the holidays, add herbs like rosemary or sage.
Depending on the dough you use, this recipe may yield up to 10 biscuits and 4-6 servings.

Nutrition