Vegan Pantry Pot Pie

This vegan pantry pot pie is a hearty and comforting meal made with simple ingredients that is great for when you want something warm and filling. The vegetables and chickpeas are cooked in a flavorful broth in the slow cooker until they are soft and delicious. This pot pie will become a family favorite because it has a flaky puff pastry crust on top.

Ingredients:

• 2 cups mixed frozen vegetables
• 1 can 15 oz chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1/2 cup non-dairy milk
• 1/4 cup all-purpose flour
• 1 tablespoon nutritional yeast
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 sheet vegan puff pastry, thawed

Instructions:

Put chickpeas and mixed vegetables in a slow cooker

Put non-dairy milk, flour, nutritional yeast, thyme, garlic powder, salt, and pepper in a small bowl

Mix them together with a whisk

Add the chickpeas and vegetables to the slow cooker

Then, pour the broth mixture on top of them

Use a stir to mix

Leave the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the vegetables are soft and the sauce has thickened

Turn on the oven and heat it up to 400F 200C

Put the cooked vegetable mix into a pie plate

Place the puff pastry sheet on top of the pie dish and cut off any extra if needed

The pastry should be baked in a hot oven for 20 to 25 minutes, or until it is golden brown and crispy

Enjoy while hot