Low Sodium Vegan Pot Pie

Total time1 hr 35 min

Prep time30 min

Cook time55 min

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Ingredients

6 servings

For the crust

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup vegan butter, cold and cut into ½-inch cubes
5–7 tbsp ice water

For the filling

2 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and cut into ½-inch pieces
3 stalks celery, cut into ½-inch pieces
3 cloves garlic, minced
1 medium yukon gold potato, peeled and cut into ½-inch cubes
1 can (15 oz) chickpeas, drained and rinsed
1 cup frozen peas
⅓ cup all-purpose flour
2 cups vegetable broth
1 cup plant-based milk
1 tsp fresh thyme leaves
1 tsp dried rosemary, crumbled
½ tsp smoked paprika
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For brushing

2 tbsp plant-based milk

Instructions

1
Make the crust: Whisk together the flour and salt in a large bowl. Add the cold vegan butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
2
Preheat the oven to 400°F (205°C).

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