This vegetarian twist on a classic dish is a comforting and satisfying meal. Packed with flavorful vegetables and protein-rich chickpeas, this pot pie is sure to be a hit with vegetarians and meat-lovers alike.

Quick Info

⏱️ 105 min • 🍽️ 6 servings • ⭐ 96%

Nutrition

338 cal • 9g protein • 55g carbs • 10g fat

Tags

[North American] • [Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Easy] • [Dinner] • [Under 1 Hour]

Ingredients

• 5 medium potatoes, peeled and diced
• 4 tablespoons olive oil, divided
• 1 medium onion, minced
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 1 cup frozen corn
• 1 cup broccoli
• 2 carrots, diced
• 1 cup mushrooms, quartered
• 1 cup canned chickpeas, drained and rinsed
• ½ cup chopped fresh parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 fresh rosemary sprig
• 1 fresh thyme sprig
• Salt, to taste
• Pepper, to taste
• 2 tablespoons flour
• 2 cups vegetable stock
• ¼ cup nutritional yeast
• 2 tablespoons soy or almond milk
• 1 pie crust dough, refrigerated

Instructions Preview

1. Bring a large pot of water to boil over hi…
2. Drain the potatoes in a colander.
3. Divide the potatoes into two medium bowls …

…and 20 more steps

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Recipe by: Gwenaelle Le Cochennec • From: Tasty: Tasty Vegetarian