Sunday, January 6, 2013

Gluten Free, Dairy Free, Soy Free, Vegan Chickpea Pot Pie

 I love pot pies, I really do. And it has been a while since I have had one. I got the idea for a vegan version using chickpeas since they do really sub well (see my older post on chickpea nuggets here) for chicken in various forms. So let's start with the crust. I did use grains for this version and look for a paleo version coming soon.

3 cups flour
1 tsp salt
1 cup coconut oil
1 cup of nut milk or water - added by the tablespoon, mixing well after each tablespoon

Start by greasing a 9 inch pie plate. Mix your dry ingredients together. Cut in the coconut oil (you will have chunks, that is OK). Once it is crumbly then begin mixing in the milk/water. I used coconut milk but you can use whatever nut milk you want or even water. Add one tablespoon at a time until the dough sticks together and can be rolled out. Divide the dough in half, roll out. Put the first crust in the bottom of the pie plate. Save the other for the top.

3 tbsp coconut oil
6 tbsp rice flour
4 cups water
2 tsp Old Bay seasoning
2 tsp salt
1/2 tsp pepper
1 1/2 cups veggies (use what your family likes, I chose organic corn and organic green beans)
2 cups chickpeas soaked

Start a roux by melting the coconut oil in a pan (I used my cast iron). Sprinkle in the rice flour and mix until absorbed and crumbly. I planned poorly and did not pull my stock from the freezer so I just used water. If you use your stock then you may want to adjust your seasonings to compensate. You don't want it overly salty. Add in the water and whisk. Remove from heat when thick and bubbly.

Now, I was using frozen veggies so I threw them into the hot, bubbly gravy to thaw. Then I added the chickpeas. Once again, I did not pre-plan this meal so instead of using dried chickpeas that I soaked I used canned. If you use canned, make sure you drain and rinse them. And one can was perfect for this recipe.

Pour everything into the crust. Lay the top crust on top, cut slits in the top to allow steam to escape. Pinch the top and bottom crusts together. Don't judge mine, I was in a hurry, lol. Bake for 10 mins at 400 degrees then reduce the temperature to 350 and bake for an additional 40 mins. There was nothing left, no left overs to saver, I felt like the dad on Christmas Story with the turkey. I had hoped for something the next day. This was so good it was gobbled right up. Next time I will make two.

Like I said, a grain free version is next on my list but if you want a hearty, flexible meal without meat (or with, you could just add in the 2 cups chicken instead), this one is for you. And if you do make it, please leave me a comment with how it turned out and whether it was a hit at your house too!

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