day 4 dinner: chickpea pot pie

Ingredients:

For the Crust

• 1 pie crust recipe or 1 package quality pie crusts, softened to package directions (gluten free or whole wheat depending on preference)
  

For the Filling

• 1/3 cup Coconut oil or vegan butter
  
• 1/2 of one small onion, chopped finely
  
• 1/3 cup gluten free, all-purpose flour
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1 3/4 cups vegetable broth
  
• 1/2 cup plain, non-dairy milk
  
• 2 cups cooked chickpeas*
  
• 2 cups frozen mixed vegetables, thawed
  

Directions:
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• Heat oven to 425°F. Prepare pie crusts (from scratch or packaged) as directed for a two crust pie using a 9-inch glass pie pan.
  
• Melt coconut oil or vegan butter over medium heat in a 2-quart saucepan; add onion; cook 2-5 minutes, stirring frequently, until translucent; stir in flour, salt and pepper until well blended; stir in broth and non-dairy milk, cooking and stirring until thick and bubbly.
  
• Add in chickpeas and mixed vegetables; remove from heat. Spoon chickpea mixture into crust-lined pan. Top with second crust; seal edge using a fork. Cut slits in several places in top crust.
  
• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
  

Notes

• **If using canned, be sure to drain and rinse.
  
• **Keep in mind, if using coconut oil it will add a slight flavor variance
  
• I love this GF pie crust recipe because it doesn't use refined sugar! VERY hard to find. http://www.meghantelpner.com/blog/gluten-free-vegan-pie-crust/
  

RECIPE: www.floridacoastalcooking.com 

By Dawn Hutchins
Source: Florida Coastal Cooking & Wellness with Dawn Hutchins
http://www.floridacoastalcooking.com/2017/02/easy-chickpea-pot-pie.html