Nora Cooks · by Nora★ 4.9 (96)
Biscuit Topped Chickpea Pot Pie
NUTRITION · PER SERVING60M COOK
CAL 20%·PRO 23%
CARBS 52G51% OF CAL
10G FIBER4G SUGAR38G OTHER
FAT 17G38% OF CAL
9G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting baked pot pie with chickpeas, vegetables, and potato topped with a vegan cheddar biscuit crust. A hearty vegetarian main dish.
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Nutrition & ingredients
Ingredients
serves 8- 1-2 tablespoons olive oil
- 1 small yellow onion, chopped small
- 3 garlic cloves, minced
- 1/3 cup all purpose flour
- 2 cups vegetable broth
- 1 1/2 cups unsweetened, unflavored almond milk
- 3 cups frozen mixed vegetables (carrots, corn, green beans, peas)
- 1 large russet potato, peeled and chopped small
- 15 ounces (1 can) chickpeas, drained and rinsed
- 1/2 teaspoon salt, or to taste
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegan butter, melted
- 1 cup unsweetened, unflavored almond milk
- 1 cup vegan cheddar cheese shreds, optional
At a glance
PER SERVING · TIME 60M
CAL 20%·PRO 23%
CARBS 52G51% OF CAL
10G FIBER4G SUGAR38G OTHER
FAT 17G38% OF CAL
9G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 632mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 507mg
- Calcium
- 179mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 632MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.