Chickpea Curry Pot Pies, Vegan and Gluten-Free

The best recipe for Chickpea Curry Pot Pies
chickpea curry pot pies vegan gluten free best recipe

Chickpea curry pot pies, piping hot out of the oven and sure to warm you up on a chilly fall evening!  

Pot pies aren’t typically thought of as a quick and easy meal to make, but I promise you these are!  For times sake, I used frozen mixed vegetables and frozen pearl onions.  I did quickly peel, dice and steam a sweet potato as I’m not sure you can buy those frozen.  But, you can buy frozen butternut squash, which would make a great replacement!  For the meat-eaters in the family, add pre-cooked diced chicken instead of or in addition to the chickpeas!

The flakey pie crust topping was taken from this Vegetarian Times recipe, copied exactly!  While I did say these are simple to make, I don’t promise a clean kitchen afterwards!  Flour was flying all over the place in my house, especially by little hands who wanted to help roll out the dough!

chickpea curry pot pies vegan gluten free best recipe
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Chickpea Curry Pot Pies

The best recipe for Chickpea Curry Pot Pies
Course Breakfast, Main Course
Cuisine Gluten Free, Mediterranean, Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Baking Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 501kcal
Cost $15

Ingredients

  • For the Pie Dough:
  • 1 cup all-purpose flour
  • ½ cup whole-wheat pastry flour
  • ¼ teaspoon salt
  • 4 Tablespoons cold vegan “butter” cut into pieces (you can use regular butter as well)
  • cold water
  • For the Filling:
  • 1 cup sweet potato peeled and cubed (or use frozen cubed butternut squash)
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • ¼ cup all-purpose flour
  • 2 cups vegetable broth
  • 1 teaspoon curry powder
  • sea salt and pepper to taste
  • 1 cup frozen mixed vegetables
  • ½ cup frozen mini-pearl onions
  • 1 cup chickpeas cooked (I used canned chickpeas)
How many Ounces Are in a Cup?
How many Grams are in a Cup?

Instructions

  • Preheat oven to 400 degrees. Place ramekins on a large baking pan and set aside.
  • To make Dough: Whisk together flours and salt in a large bowl. Cut pieces of “butter” into flour mixture until no large pieces remain. (I used my hands!) Mix in 3 to 4 Tbs cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
  • To make Filling:
  • In a small sauce pan, steam cubed sweet potatoes until tender. Drain and set aside.
  • Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Lower heat and slowly whisk in flour, then slowly whisk in broth. Add curry powder, sea salt and pepper to taste. Simmer on low until a “gravy” like consistency is formed.
  • In a large bowl, add cooked sweet potato, frozen vegetables, pearl onions and chickpeas. Mix in curry “gravy.” Pour mixture evenly into ramekins.
  • On a floured surface, roll out dough until ⅛ inch thick. Cut out circles to fit over the top of the ramekins. (I used a knife and traced around a small side dish to create a perfect circle)
  • Cover ramekins with pie crust rounds and pinch sides down using the back of a fork. Pierce top with a knife. Bake for 30-40 minutes or until bubbly and tops are golden brown. Enjoy 🙂

Notes

We are headed out of town this weekend to The Big E, a huge agriculture exposition and fair in Western Mass!  We are so excited to ride the rides and see all the animals! I’m sure there won’t be a shortage fair food including deep fried twinkles and chili hot dog tacos (yes, that’s a real thing!)….A dietitian’s nightmare!  Oh boy, wish me luck 🙂

Nutrition

Calories: 501kcal | Carbohydrates: 70g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 2g | Sodium: 752mg | Potassium: 481mg | Fiber: 9g | Sugar: 6g | Vitamin A: 7296IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 4mg
Cristina C. RD LDN

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