CHICKPEA AND POTATO POT PIE

Instructions:

1. Prepare Pie Crust:

• In a food processor, pulse the flour, salt, and vegan butter until the mixture resembles coarse crumbs.
• Add ice water gradually, pulsing until the dough comes together.
• Divide the dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes.

2. Make Filling:

• In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.
• Add diced potatoes, carrots, thyme, and rosemary. Stir for 2-3 minutes.
• Sprinkle flour over the vegetables and stir to coat.
• Gradually pour in vegetable broth and almond milk, stirring constantly to avoid lumps.
• Add chickpeas and frozen peas. Simmer until the mixture thickens. Season with salt and pepper.

3. Preheat Oven:

• Preheat the oven to 375°F (190°C).

4. Assemble Pot Pie:

• Roll out one of the chilled pie crusts and line a pie dish. Pour in the chickpea and potato filling.
• Roll out the second pie crust and place it over the filling. Seal and crimp the edges. Cut slits on top to allow steam to escape.

5. Bake:

• Place the pot pie in the preheated oven and bake for 40-45 minutes or until the crust is golden brown.

6. Serve:

• Allow the pot pie to cool for a few minutes before slicing. Serve warm and enjoy the comforting flavors.

7. Store:

• Any leftover pot pie can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.