Chickpea pot pie
Pies
This vegetarian pot pie makes no apologies for its lack of chicken. (Chicken who?) The recipe starts just like the original: Sauté onion, carrots, and celery. Add flour for thickness, then broth (in this case, a DIY bouillon-based one) and milk, which turn into a creamy, savory gravy. But then, where you’d normally add chicken, you add chickpeas—the little bean that could. A big spoonful of white miso adds depth (feel free to use your favorite type of miso, just adjust the amount to taste). While many pot pies are baked in ramekins, this one is assembled freestyle: Ladle the pot pie filling into a bowl, then top with a crispy, flaky square of puff pastry. Not only do I find this approach easier, but it’s better for leftovers: Refrigerate or freeze the pot pie filling, then warm up whenever, and top with whatever bready thing is around (if you’re out of puff pastry, a thick piece of toast is very good). And if you don’t have—or don’t want to get—the vegetable-based Better Than Bouillon, you can swap out the 1 1/2 cups water for 1 1/2 cups vegetable broth; just make sure it’s homemade or a brand you know and like, since store-bought vegetable broths vary a lot.
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