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!
- 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)
- 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.
- 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 🙂
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