Melt the coconut oil in a microwaveable safe bowl in the microwave for 10 seconds. Add frozen veggies chickpeas.

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How to make chickpea pot pie filling Saute onions and celery in a little bit of olive oil until soft.

Chickpea pot pie. The chickpeas add fiber and the cholesterol found in a traditional pot pie is gone by omitting any dairy and meat. Place the pot pies on a. Add avocado oil to a large pot over medium heat.

When I think comfort food a good pot pie is at the top of my list of favorites. Bring back to a boil then simmer for 10 more minutes. Place puff pastry on top of vegetable mixture in Dutch oven tucking in sides.

Prepare pie crusts as directed for a two crust pie using a 9-inch glass pie pan. Drape each square over filling tucking in sides. Add diced onion celery carrots and potatoes and cook until soft stirring frequently about 7-8 minutes.

Brush the coconut oil on top of the puff pastry on the pot pies for a golden finish. This Chickpea Pot Pie is vegan and a little bit healthier then a traditional pot pie would be. Roll out puff pastry sheet into large square and cut into 12 small squares.

Instructions Heat oven to 425 degrees F. Add the flour to the pot and cook stirring. Stir the Swiss chard frozen peas and chickpeas into the pot cooking until peas are warmed through and Swiss chard has wilted 23 minutes.

Bring to a boil then lower the heat to a strong simmer and simmer about 10-12 minutes stirring frequently. Add in the peas and carrots coconut milk and chickpeas. Or to make individual pot pies divide vegetable mixture among 12 small pie dishes.

Cook for another 2-3 minutes. Place the biscuits over the stew and put the skillet on a middle rack in the oven for 15-20 minutes or until the biscuits are cooked. Whisk the arrowroot starch or flour into the veggies then add in the broth and potatoes stir.

Stir in the chickpeas garlic thyme rosemary and flour. Stir in the frozen peas corn the chickpeas potatoes and carrots. Add garlic salt pepper rosemary thyme and nutritional yeast.

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