Vegan Chickpea Pot Pie with Phyllo Dough Crust
Vegan pot pie with a flaky phyllo dough crust is a comforting meal that will keep you warm on the coldest of days.
Happy Holiday Week peeps! Are you already in vacation-mode?
I know I am. All I can think about is cooking a delicious meal and curling up with my man and a cup of hot cocoa (and Coco!) while watching Christmas movies. Oh, and using FaceTime to see the fam.
My mom wants us to open our gifts while we’re face-timing and I’m already starting to have anxiety. I’m one of those people who prefers that everyone opens their gift at the same time, that way it’s complete chaos and I can hide behind all of the flying wrapping paper.
I know, I’m weird.
To top off my weirdness, I started crying while I was shooting these pot pies. I had the Pandora Christmas Radio station playing in the background and this Josh Groban song came on and the next thing I knew, I was choking back tears. I never imagined that I would be crying while taking pictures of food but it happened! I guess there’s a first time for everything.
Honestly, these pot pies are nothing to cry about. They’re more like a big soft fuzzy blanket that wraps you up and makes you feel all warm inside.
I chose to fill it with what I think are some of winter’s best vegetables: butternut squash (yes, again…), leeks, mushrooms, parsnips and carrots.
Then I sauteed them in a thick creamy sauce that’s almost too good to be vegan and topped it off with an oh-so-easy flaky phyllo crust.
I should note that phyllo dough is much lighter than your typical pot pie crust so if you prefer something a little thicker, you can always top it with a homemade crust or use a (non-vegan) puff pastry instead. And to save time, you can make the filling the day before and then just top it with the crust when you’re ready to cook.
Pot pie is easily one of my favorite comfort foods and this one definitely hit the spot. It’s the perfect winter meal and I know I’ll be craving it again as the temperature starts to drop.
1 cup cubed butternut squash
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
8 ounces sliced mushrooms
1 large leek, chopped
2 tablespoons olive oil, divided
3 cups vegetable broth
1/2 cup plain plant-based milk (I unsweetened plain almond milk)
1/2 cup flour (I used oat)
1 teaspoon dried oregano
1 teaspoon dried thyme
salt & pepper to taste
1 (15 ounce) can chickpeas, drained and rinsed
10 sheets phyllo dough*
- Warm one tablespoon of olive oil in a large pot over medium heat then add the parsnips and carrots and cook for 3 minutes. Then add the butternut squash, pour in 1/2 cup of the vegetable broth, and cover and cook for 10 minutes.
- Next add the mushrooms and leek and cook for another 5 minutes. Sprinkle the vegetables with 1/2 cup of flour, thyme, oregano, salt & pepper then stir together until vegetables are evenly coated.
- Pour in the remaining 2 and 1/2 cups vegetable broth and 1/2 cup almond milk then bring to a low boil. Cook until the mixture thickens, about 15 minutes, while continuing to stir every minute or so. Add the chickpeas to the mixture, stir together and turn heat to low.
- Preheat the oven to 350°F then grease a 9 x 13” dish or six, 8 ounce coquettes. Pour in the vegetable mixture and set aside.
- Roll out the 10 layered sheets of phyllo dough so that it is a long rectangle and then place it on top of the 9 x 13” dish to create a crust. If you’re using individual coquettes, use a pizza cutter to cut the dough into separate squares large enough to cover the tops of each. Brush the tops of the dough with olive oil or melted vegan butter and bake in the oven for 35 minutes, until the top is light golden brown. Allow to cool for 5-10 minutes then serve.
If storing for left overs, try to keep the phyllo crust separate from the filling. Otherwise, it will become soft and doughy.
I probably won’t be posting again until after Christmas so I hope you all have a safe and happy holiday! See you soon!