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Vegetarian Chickpea Pot Pie

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegetarian pot pie featuring chickpeas, vegetables, and a savory sauce, all topped with a flaky crust.

Ingredients

Dough

  • 1 box Banza pizza crusts (2 crusts)
  • 1 piece leek (whites and light greens, thinly sliced)
  • 1 piece yellow onion (roughly chopped)
  • 2 large carrots (cut into 0.5 inch pieces)
  • 1 cup canned chickpeas (drained, rinsed, patted dry)
  • 0.25 cup salted butter
  • 3 cloves garlic (thinly sliced)
  • 2 tbsp herbs (sage, rosemary, and/or thyme, finely chopped)
  • 0.25 cup gluten free AP flour
  • 1 cup milk
  • 2.5 cups vegetable broth
  • 0.5 cup green peas

Instructions 

  • Preheat oven to 450°F (230°C). Thaw pizza crusts at room temperature.
  • Saute leek, onion, and carrot in 2 tbsp olive oil over medium-high heat until softened, 7-9 minutes. Transfer to a plate.
  • Cook chickpeas in the same pan with 2 tbsp olive oil until crisp, about 5 minutes. Transfer to paper towel.
  • Make sauce: melt butter, add garlic, herbs, and flour; whisk 1-2 minutes. Gradually add milk and broth, bring to boil, then simmer until thickened, 5-6 minutes. Fold in vegetables, chickpeas, and peas.
  • Layer torn crust pieces over sauce, drizzle with olive oil, sprinkle with salt, and bake until golden, 15-20 minutes. Cool slightly before serving.

Notes

For extra flavor, add a pinch of black pepper or red pepper flakes to the sauce.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Vegetarian
Keyword: Chickpeas