Tuscan Chickpea Pot Pie

A delicious and very hearty vegan pie with golden flaky puff pastry on top.

Course Main Course

Cuisine Italian

Keyword chickpea pot pie, dairy free pot pie, easy vegan meal prep, egg free pot pie, italian recipe, mixed vegetable pot pie, Tuscan pot pie, Tuscan vegetable mixture, vegan pie, vegan pot pie, vegan puff pastry

Prep Time 1 10

Cook Time 30

Total Time 1 40

Servings

Calories 776.2

Author carleigh

Equipment

9x13 casserole dish
Food Processor with an S-blade
Rolling Pin
Small jar for the cornstarch slurry

Ingredients

For the homemade puff pastry

2 cups all-purpose flour
1¼ cups cold avocado-oil shortening I used Chosen Foods, cubed
¼ teaspoon salt
½ cup ice-cold water

OR 1 sheet of pre-rolled vegan puff pastry

For the filling

1 ½ cups coconut milk
3 tablespoons tomato paste
¾ cup vegetable broth
½ cup sun dried tomatoes chopped
3 cloves garlic minced
1 teaspoon Italian seasoning
1 cup sweet potato chopped into 1/4 inch cubes, microwaved for 3 minutes to soften
540 ml chickpeas 1 can, drained and rinsed
1 cup chopped spinach
5 tablespoons cornstarch mixed with 5 tablespoons of water
salt and pepper

Instructions

If making puff pastry from scratch

To a food processor with an S blade, add the flour and half of the cubed avocado oil shortening. Do 10 to 12 pulses until mixed slightly.
Add the remaining shortening and pulse an additional two to three times, then pour in the cold water and pulse for an additional 4 times until a ball is formed.
On a lightly floured surface, knead the dough around 8 times. With a rolling pin, roll into a triangle around the size of a 9 x 13 casserole dish.
Fold into a rectangle, wrap in plastic and refrigerate for 1 hour.
*If using pre-rolled vegan puff pastry, please get it out of the freezer and allow to thaw.

How to make Tuscan chickpea pot pie

Preheat the oven to 425F and get out a 9x13 casserole dish.
Add the coconut milk, tomato paste, garlic, italian seasoning, salt, microwaved sweet potato, chickpeas, spinach and the cornstarch slurry. Mix really well.
Add the puff pastry over top, and put 3 slices in the center to aid in ventilation. Bake for 20 to 30 minutes, until the puff pastry is golden. Enjoy immediately.

Video

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Notes

Homemade puff pastry is on another level but I always advocate for accessibility. You can use pre-rolled from the store as a shortcut.

Veggie swaps are always welcome depending on what you have. Carrots, peas, butternut squash or kale work very well.

Boost the flavors to your liking. For example, you can add nutritional yeast for umami or smoked paprika for smoky notes.

Make individual servings using ramekins or small bowls for single-serving pies.

You can prep filling or pastry in advance for easier weeknight meals or a busy holiday feast.

If you're gluten-free, you can make quick corn flour batter to scoop on top like biscuits. Cook the filling separately for about 20 minutes before adding the topping.

Nutrition