Chickpea Pot Pie

From the Kitchen

I’m always looking for satisfying meatless meals, so discovering this chickpea pot pie recipe on Food52 a few years ago felt like a little triumph.

It has all the creamy, comforting goodness of a traditional pot pie, with tender vegetables and chickpeas tucked beneath a golden square of buttery puff pastry. The pastry is such a wonderful alternative to a traditional crust, and I might even prefer it!

Best of all, serving it this way means I can bring out one of my favorite vintage bowls. Because even the simplest supper deserves a lovely place at the table.

Adapted from a recipe originally published on Food52.

Ingredients

  • 1 large egg
  • 1 sheet frozen puff pastry, thawed
  • 4 tablespoons unsalted butter
  • 2 medium yellow onions, finely diced
  • 1 pound carrots, peeled and diced
  • 1 pound celery (approximately 6 stalks), diced
  • 2 teaspoons kosher salt, plus additional to taste
  • 3 garlic cloves, minced
  • 7 tablespoons all-purpose flour
  • 1½ cups warm water
  • 1½ teaspoons bouillon paste or equivalent bouillon cube
  • 2½ cups warm whole milk
  • ¼ teaspoon freshly ground black pepper, plus additional to taste
  • 1 cup frozen peas
  • 2 cans (15.5 ounces each) chickpeas, drained
  • ¼ cup fresh parsley, finely chopped

Instructions

  1. Begin with the pastry. Preheat your oven to 400°F and line a baking sheet with parchment paper. In a small bowl, whisk together the egg and a teaspoon of water to make an egg wash. On a lightly floured surface, roll the thawed puff pastry into a roughly 10-inch square and cut into six rectangles. Arrange them on the baking sheet, brush with the egg wash, and bake for approximately 20 minutes, turning the pan halfway through, until beautifully puffed and golden.
  2. Prepare the vegetables. While the pastry bakes, melt the butter in a large, deep skillet over medium heat. Add the onions, carrots, and celery, along with the salt. Stir everything together, cover, and let cook for about 10 minutes, giving the vegetables an occasional stir. Remove the lid, add the garlic, and continue cooking for another 10 minutes or so, until the vegetables are tender.
  3. Make the creamy sauce. Sprinkle the flour over the vegetables and stir until everything is evenly coated. Let it cook for a couple of minutes to eliminate the raw flour taste. Dissolve the bouillon in the warm water, then slowly pour it into the skillet, stirring continuously. Gradually add the warm milk, continuing to stir as the sauce begins to thicken.
  4. Let everything simmer. Bring the mixture to a gentle simmer and season with black pepper and additional salt as needed. Allow it to cook for a few minutes, stirring frequently, until the sauce is creamy and thickened.
  5. Add the finishing touches. Stir in the chickpeas, frozen peas, and fresh parsley. Continue cooking until everything is heated through and the filling reaches your preferred consistency. Taste once more and adjust the seasoning.
  6. Serve and enjoy. Spoon the creamy chickpea filling into individual bowls and top each serving with a golden rectangle of puff pastry. Serve warm, preferably in a favorite vintage bowl!