Easy Vegetarian Chickpea Pot Pie

liveeatlearn.com

Chickie

subheading: Veggie Filling:

1 Tbsp olive oil 15 mL

¼ cup chopped white onion ½ small onion

2 cloves garlic minced

1 cup chopped carrots about 1 large carrot

½ cup corn 90 g

½ cup chopped celery about 1 stalk

1 cup fresh or frozen peas 180 g

2 14-oz cans chickpeas drained, 425 g each,

subheading: Sauce and Crust:

¼ cup unsalted butter 70 g

½ cup all-purpose flour 70 g

½ tsp salt

¼ tsp black pepper

2 cups vegetable broth 473 mL

½ cup heavy cream room temperature, 120 mL

1 puff pastry dough thawed

1 large egg whisked

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