Chickpea Pot Pie
This vegetarian spin on a classic comfort food is perfect for cooler weather as we transition into fall!
INGREDIENTS
FOR THE FILLING
1 tbsp olive oil
1/4 cup chopped white onion
2 cloves garlic, minced
1 cup chopped carrots
1/2 cup corn
1/2 cup chopped celery
1 cup fresh or frozen peas
2 cans chickpeas, drained
FOR THE SAUCE AND CRUST
1/4 cup unsalted butter
1/2 cup all purpose flour
1 tsp salt
1 tsp black pepper
2 cups vegetable broth
1/2 cup heavy cream, room temperature
1 puff pastry dough, thawed
1 large egg, whisked
DIRECTIONS
Preheat oven to 400°F. Heat oil in a large cast iron skillet over med heat. Add onion, garlic, carrots, corn, and celery. Cook until veggies are tender and brightly colored, about 10 minutes. Transfer veggies to a bowl and wipe pan clean.
Melt butter in the cast iron over med heat. Whisk in flour, salt, and pepper, cooking about 2 minutes. Gradually whisk in broth to form a thick sauce. Remove from heat and whisk to cool slightly, then slowly whisk in cream. Microwave chickpeas for 90 seconds to soften. Stir cooked veggies, fresh or frozen peas, and drained chickpeas into the sauce. Add additional salt and pepper to taste.
Top cast iron with puff pastry crust and cut slits in the top to vent hot air. Trim the edges and tuck dough inside the pan. Brush with egg and set in the oven (put a large baking sheet on a rack below to protect against leaks.) Bake for 30 minutes, or until crust is golden brown.
Serve and enjoy!
