Chickpea Veggie Pot Pie

Chickpea Veggie Pot Pie 

Ingredients

• 1 par-baked pie crust and pie dough for top crust

• 1 onion, chopped

• 1 Shiitake mushroom, chopped fine

• 2 celery stalks, sliced

• 2 teaspoons ground coriander

• 2 teaspoons thyme 

• 2 teaspoons onion granules 

• 1 teaspoon garlic granules 

• 1 teaspoon poultry seasoning or tarragon

• ½ teaspoon ground black pepper

• 2 teaspoons salt

• 2 carrots, sliced

• 1 cauliflower, chopped

• 1 cup celeriac, diced (or cauliflower)

• ¾ cup corn kernels

• 2 medium potatoes, peeled and diced

• 1 can chickpeas, rinsed

• 1 cup parsley leaves, chopped

• 1 bulb roasted garlic, skin removed

• 4 cups vegetable broth

• 1 to 2 cups cashew cream (add more for extra creaminess)

• 1 Tablespoon lemon juice 

• ½ teaspoon lemon zest

• 1 cup green peas or chopped broccoli florets, optional

Directions

1. Preheat oven to 375°F (190°C).

2. In a large pot, sauté onion, shiitake mushrooms, and celery over medium heat until softened, about 6 minutes.

3. Add coriander, thyme, onion granules, garlic granules, poultry seasoning (or tarragon), black pepper, and salt. Stir to combine.

4. Add carrots, cauliflower, celeriac, corn, potatoes, and chickpeas. Cook for 5 minutes, stirring occasionally.

5. Stir in parsley and roasted garlic.

6. Pour in vegetable broth, cover the pot, and bring to a simmer. Cook until vegetables are tender, about 15-20 minutes.

7. Stir in cashew cream, lemon juice, and lemon zest. Simmer for an additional 5 minutes until the mixture thickens slightly. Taste the filling and add salt if desired. 

8. Pour the vegetable mixture into the par-baked pie crust. Add green peas or broccoli if desired. 

9. Roll out the top crust and place it over the filling. Trim excess dough and crimp edges to seal. Cut a few slits in the top to allow steam to escape.

10. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

11. Let cool for 10-15 minutes before serving.