Chickpea Pot Pie


This is an a-m-a-z-i-n-g dish! As a family who doesn't eat milk or dairy (due to allergies) dishes such as these are usually not as great as I remember them being as a child but this particular dish is amazing! Everyone in my family loves it and when we are finished eating you get the warm feeling inside like after eating thanksgiving dinner! As my boys turn into men I will need to make two of these to feed us, it's that good!

2 3/4 cups veggie broth
1/2 cup nutritional yeast flakes
1/2 cup whole wheat flour
1/2 cup oil
1 small potato, peeled and diced
1/2 cup corn
1/2 cup carrots, shredded or sliced thin
1 stick celery from stalk, sliced thin
1 cup chickpeas
1 box puff pastry sheets
dash garlic powder
Sea salt
White pepper


Bring the vegetable broth to a boil then mix in celery, potatoes and carrots. Turn down to a simmer for about 10 minutes. Once the veggies are starting to soften separate the broth from the veggies.

Preheat the oven to 400F.

Mix the nutritional yeast and flour in a large pot. Next add the oil, stirring until blended. Slowly whisk in the stock, dash of garlic powder, salt and pepper to taste. Add the vegetables and chickpeas and cook for 10 minutes on low heat.

Place one sheet of puff pastry in a 9" dish and fold pastry edges down to fit. Pour in the filling and cover with the other pastry sheet folding edges under so they are hidden. Bake for 45 minutes or until the pastry is lightly golden.

I'm sharing this recipe over at:

Weekend Wrap Up Party at Tatertots and Jello
Meatless Mondays over at My Sweet and Savory  
Metamorphosis Monday at Between Naps on the Porch 
Made it Mondays at The Persimmon Perch 
Just Something I Whipped Up at The Girl Creative
Marketing Monday's at Trendy Treehouse  
It's So Creative at It's So Cheri
Meatless Monday over at Hey Mom Whats For Dinner Mom?  
Three or More Tuesday at The Gypsy's Corner 
Toot Your Horn Tuesday at A Silly Little Sparrow 
Lucky Linky Tuesday at Lucky Star Lane 
Tempt My Tummy Tuesday at Blessed With Grace 
Tasty Tuesday at Balancing Beauty and Bedlam 
Tip Me Tuesday at Tip Junkie 
Get Your Craft On Tuesday at Today's Creative Blog
Tots Tuesday at Delicious Ambiguity 
Tuesday Tastes at Crazy Daisy   
Works for Me Wednesday at We Are That Family 
Show And Tell Wednesday at Blue Cricket Design 
Show Us What You're Working ON Wednesday at Me and My Bucket 
Wednesday Boardwalk Bragfest at Bobbypins Boardwalk 
Idea Sharin Wednesday at Women Who Do It All 
Sharing Ideas Wednesday at Trendy Treehouse 
Make It Yours Day at My Backyard Eden
Penny Pinching Party at The Thrifty Home 
Whatever Goes Wednesday at Someday Craft 
  Transformation Thursday at The Shabby Chic Cottage
Strut Your Stuff Thursday at Somewhat Simple 
Get Your Craft on Thursday at Life as Lori 
Sweet Thursday at Simply Sweet Homes
Just For The Joy of It at Good, True and Beautiful 


MLE said...

Hi there! thanks so much for this idea. My daughter is attempting a vegetarian life style these days but chicken pot pie used to be one of her faves. I'll tuck this away to try in the fall : )

googiemomma said...

Definitely giving this a try! I usually do a tofu pot pie, but this sounds interesting. One question: do you use canned chick peas? That's what I'm assuming, just wanted to make sure!
Actually I lied--I have another question: the nutritional yeast flakes I've never used. Where can I find them? Is there something else I can use instead?
Thanks so much!

The Crunchy Kitchen said...

Hi googiemomm! I crock pot my my beans and freeze them in 1 cup portions for later use. Also, the nutritional yeast is important to this recipe since it lends a cheesy and wholesome flavor to the dish. I suggest picking some up as you can use it from anything from sprinkling on popcorn to making vegan cheesy sauces!

April@The 21st Century Housewife said...

This looks really delicious, and so good for you with the chickpeas. I'm trying to cook more vegetarian recipes and this looks like a great one. Thank you for sharing it.

Sweet and Savory said...

This is really a very clever recipe. The idea of making a tasty pot pie with chick peas as the main force is fantastic. I was wondering, is one half of a potato enough? Note, the potato fan in me.

Thanks for linking such a creative recipe to My Meatless Mondays.

The Crunchy Kitchen said...

Hi Sweet and Savory!!!! Thank you for coming by, I have a reader of your blog regularly for about 1.5 months!

In my recipe I use 1 potato but you can always add more if you like but I try to make all the veggies equal in parts since everyone here has their favorites too! I'm glad you like the recipe and I hope you if you make it, you can let me know what you think!

Its So Very Cheri said...

Yummy--I haven't made Chicken pot pie for a while and I always make homemade pastry but I love the puffed pastry.


Tree said...

I love my meat, but I also love pot pie...and this looks amazing! Thanks so much for linking up for Tasty Tuesday! :)

Jan @ bobbypins boardwalk said...

That chicken pot pie is a thing of beauty. Talk about a hearty mouth is watering. Thank you for linking this delicious "bragable" to the Boardwalk Bragfest.

Jasey said...

Yummy! I love it! What could be better? Thanks for sharing your recipe with Tuesday Tastes! People's Choice Award Polls are open now, come vote for your favorite!

Happy Day,
Jasey @ Crazy Daisy

Hope @ It's a Vivas Thing! said...

Ah...looks good! I usually can tweek recipes...but this one won't work for my celiac.

The Crunchy Kitchen said...

Hi Hope.. You can try this recipe for a gluten free pastry dough and the yeast is gluten free too!

Jerri said...

I love pot pie! Thanks for linking up for Friday Favorites!

Jenn @ Delicious Ambiguity said...

Thanks for linking up to Tot Tuesdays! I love pot pie and will have to try this out soon. Perfect for winter! I hope you’ll join me again next week for another fantastic party! Have a great week!

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