Veggie-Packed Chickpea Pot Pie Recipe by Tasty

tasty.co

Sheri Tweedt

5 medium potatoes, peeled and diced

4 tablespoons olive oil, divided

1 medium onion, minced

2 cloves garlic, minced

2 stalks celery, chopped

1 cup frozen corn

1 cup broccoli

2 carrots, diced

1 cup mushroom, quartered

1 cup canned chickpea, drained and rinsed

½ cup fresh parsley, chopped

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 sprig fresh rosemary

1 sprig fresh thyme

salt, to taste

pepper, to taste

2 tablespoons flour

2 cups vegetable stock

¼ cup nutritional yeast

2 tablespoons soy milk, or almond milk

1 refrigerated pie crust

Directions at tasty.co

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