Slow Cooker Chickpea Pot Pie
Serves: 6-8 • Total Time 4 hours: • FODMAP Rating: Medium/Low
When I first made this my son said, "Mom! This tastes just like the inside of your chickpea pot pie recipe!" And that is because, it pretty much is. But making it in the crock pot is so much easier. Just make sure to add a batch of these rolls: https://www.plantwhys.com/blog/vegan-dinner-rolls to go along with it. Or you can buy rolls to make it even easier!
Ingredients
1 yellow onion, diced
1 can of chickpeas, rinsed and drained
1½ celery, diced
1½ carrots, diced
4 medium sized potatoes, diced
1½ frozen peas
1½ frozen corn
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
2 cups veggie broth
Sauce to thicken after cooking: add ½ cup plant milk (unsweetened/unflavored), ½ cup veggie broth, 1-2 teaspoons vegan chicken flavor seasoning (or bells seasoning), 3 tablespoons corn starch
Salt to taste
Serve with rolls
Instructions
1. Combine all ingredients except for sauce to thicken to the slow cooker (option to save the frozen peas and corn until the very end, right before serving for more of a fresh taste, and to cool down the mixture before serving). Ensure the ingredients are evenly distributed.
2. Set the slow cooker to High and cook for 3-4 hours.
3. Right before the pot pie is done cooking, mix together sauce ingredients, then add to the crockpot to thicken. Combine until everything is more smooth and creamy.
6. Once the slow cooker time is up, or potatoes are cooked through, add the frozen peas and corn (if you saved them until the end). Add salt to taste if necessary. Serve immediately with rolls.
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