Introduction
A comforting, hearty vegetable pie is the perfect dish for cozy nights and family gatherings. This vegetable pie, filled with savory chickpeas, peas.
carrots, and potatoes, is encased in a flaky, buttery pie crust. Ideal for both vegetarians and vegans (with easy substitutions), it’s a meal that satisfies all taste buds.
This recipe blends simple ingredients to create a dish that’s both nutritious and delicious.
The pie crust is golden and flaky, while the filling is rich and full of flavor, thanks to the combination of vegetables, chickpeas, and seasonings.
Whether served for dinner or as a warming lunch, this pie is sure to become a favorite in your recipe rotation.
It’s a simple yet elegant dish that highlights the best of what vegetables have to offer, and it’s easily customizable to suit your preferences.
Ingredients
For the Pie Crust:
-2 ½ cups all-purpose flour
-1 cup unsalted butter, chilled and cubed
-1 tsp salt
-½ cup ice water
For the Filling:
-2 tbsp olive oil
-1 medium onion, diced
-3 garlic cloves, minced
-2 medium carrots, diced
-2 medium potatoes, peeled and diced
-1 cup frozen peas
-1 can (15 oz) chickpeas, drained and rinsed
-3 tbsp all-purpose flour
-2 cups vegetable broth
-1 cup unsweetened plant-based milk (e.g., almond or oat milk)
-1 tsp dried thyme
-½ tsp turmeric (optional, for color)
Salt and black pepper to taste
-1 tbsp chopped fresh parsley (optional)
For Assembly:
-1 egg (or plant-based milk for a vegan option), beaten, for egg wash
Instructions
Start by preparing the pie crust. In a large mixing bowl, combine the flour and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to cut the butter.
into the flour until it forms a crumbly mixture with pea-sized pieces of butter. Gradually add the ice water, a tablespoon at a time, until the dough begins to come together.
Turn the dough out onto a floured surface and knead it a few times, then form it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Next, heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking until softened, about 5 minutes.
Add the carrots and potatoes to the skillet and cook for another 10 minutes, stirring occasionally, until they begin to soften.
Once the vegetables are tender, add the frozen peas and chickpeas. Stir everything together and cook for a couple of minutes until the peas are warmed through.
Sprinkle the mixture with the flour and stir to coat the vegetables. This will help thicken the filling.
Slowly pour in the vegetable broth, stirring continuously to avoid lumps. Add the plant-based milk, dried thyme, turmeric (if using), salt, and black pepper.
Bring the mixture to a simmer, cooking for about 5-7 minutes until the sauce has thickened. Once thickened, remove from heat and stir in the chopped parsley, if using.
Preheat your oven to 375°F (190°C). Roll out the pie crust on a floured surface until it’s about 1/8 inch thick.
Fit the dough into a pie dish, trimming any excess around the edges. Pour the vegetable filling into the prepared pie crust, spreading it out evenly.
For the top crust, roll out the second half of the dough and place it over the pie. Trim and crimp the edges, and use a sharp knife to cut a few slits in the top.
crust to allow steam to escape. Brush the top crust with a beaten egg or plant-based milk for a golden finish.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown. Let the pie cool for about 10 minutes before slicing and serving.
How to Make
Making this vegetable pie is a simple yet rewarding process. The most important step is preparing the pie crust, as it provides the base for the delicious filling.
The dough needs time to chill in the fridge to ensure the crust is flaky and tender. Once that’s ready, you can prepare the hearty vegetable filling.
Sautéing the vegetables before combining them with the broth and milk creates a flavor-packed filling that will make your taste buds sing.
Don’t rush the filling’s simmering process. Allow the sauce to thicken so that it coats the vegetables, ensuring a creamy and satisfying pie.
Using a plant-based milk, like almond or oat milk, keeps the pie vegan-friendly, but feel free to use regular milk if preferred. The final step—assembling the pie—is the most fun.
Layering the crust and filling, followed by a golden egg wash, will create a beautiful, savory dish. Remember to give the pie enough time in the oven to get that perfectly crispy crust.
Tips
For the best results, make sure your butter is very cold when making the crust. Chilled butter helps create a flaky texture.
If you’re short on time, you can use store-bought pie crust, but homemade will always yield a superior result. If the dough feels too dry, add a little more ice water, one tablespoon at a time.
When cooking the vegetables, try not to overcrowd the pan. Cooking in batches ensures that the vegetables.
soften properly and don’t steam. If you’d like to add more protein to the filling, you can substitute the chickpeas with lentils or add tofu.
You can also vary the vegetables based on what you have on hand. Sweet potatoes, zucchini, or parsnips would work well in this recipe.
If you prefer a gluten-free option, substitute the all-purpose flour in the crust with a gluten-free flour blend.
For the egg wash, use plant-based milk for a vegan option. It will still create a beautiful, golden finish.
If you prefer a more decadent crust, you can brush a little olive oil on top for extra crispiness.
To make the pie ahead of time, you can prepare the filling and crust the day before. Assemble and bake the pie just before serving.
Leftovers can be stored in the fridge for a few days or frozen for later. Simply reheat in the oven to restore its crispiness.
If you’re looking for more flavor, add a pinch of smoked paprika or a dash of hot sauce to the filling.
This will give the pie a subtle, smoky depth. You can also sprinkle some nutritional yeast on top for a cheesy flavor if you’re vegan.
Lastly, don’t forget to let the pie cool slightly before serving. This helps the filling set, making it easier to slice and serve.
Conclusion
This vegetable pie is a delicious, nutritious meal that is both comforting and versatile. With its savory filling and flaky crust.
it’s a dish that can be enjoyed by everyone. Whether you’re preparing it for a family dinner or a special occasion, it’s sure to be a hit.
With the flexibility to customize the filling with your favorite vegetables.
this recipe is a great way to use what you have on hand. Make it your own and enjoy the warmth and satisfaction it brings to the table.