Easy vegan pot pies filled with colorful veggies and chickpeas for protein. Crispy, golden brown potato slices are a yummy gluten free alternative to a finicky pie crust. Baked to perfection and served bubbling hot.
Preheat oven: Position a rack in the upper-third of the oven and preheat to 425°F (220°C). Set aside 6 ovenproof ramekins (8 oz/250 ml each, see note 2).
Chop some potatoes: Finely chop ¾ cup of potatoes. Set aside the remaining whole potatoes for the crust (we'll use them later).
Sauté veggies: Heat 1 tablespoon of the olive oil in a large pot over medium-high heat. Add onion, sauté until translucent, about 3 minutes. Add carrots and mushrooms, sauté until softened, about 5 minutes. Add leeks and garlic, sauté, stirring constantly, until fragrant, about 1 minute.
Boil: Sprinkle in rice flour and stir until vegetables are evenly coated. Pour in vegetable broth and non-dairy milk, stirring vigorously to prevent any clumps from forming. Add the ¾ cup chopped potatoes and thyme. Cover pot with a lid and bring to a boil. Cook until potatoes are tender, about 10 minutes.
Slice remaining potatoes: Meanwhile, thinly slice potatoes (about ⅛-inch thick) for the pot pie "crust". (If you have a mandolin, you could use it here).
Stir in other ingredients: Reduce heat to medium-low. Stir in chickpeas, kale, peas, salt and pepper. Let cook until kale begins to soften, 2 to 3 minutes.
Assemble and bake: Divide mixture into ramekins. Layer sliced potatoes on top. Generously brush the tops with the remaining 1 to 2 tablespoons of olive oil. Sprinkle with salt and pepper. Bake until the potatoes are crispy and golden brown, 30 to 40 minutes.
Notes
Potatoes: Choose potatoes the size of large golf balls. The potatoes will be used in both the filling and as the "crust", so have some extras on hand if you end up being a bit short for the crust.
Ramekins or baking dish: If your ramekins are smaller than 8 oz (250 ml), you'll likely need extras on hand. Alternatively, you can skip the ramekins and use a medium baking dish instead (such as an 8-inch round casserole or an 11 x 7-inch casserole dish). The amount of potatoes needed for the "crust" will vary based on the size of your dish so have extra on hand in case you need it.
Serving suggestions: You could pair these veggie pot pies with a side salad, bread, and/or roasted veggies. Or skip the sides and double up on the veggie pot pies, if serving as a main.