Chickpea Potpie with Cornbread Crust
A cozy vegetarian comfort food classic! Tender sweet potatoes, carrots, and protein packed chickpeas are simmered in a savory herb gravy and baked beneath a golden, fluffy cornbread crust. Easy enough for a weeknight, impressive enough for Sunday supper.
Ingredients
Filling:
- 2 cups chopped sweet potatoes
- ½ cup chopped carrots
- 1 tablespoon olive oil
- 1 medium onion chopped
- ¼ cup all purpose flour
- 2 cups vegetable broth
- 2 cups cooked chickpeas from a 15 oz can, drained and rinsed
- ½ cup frozen baby peas
- 1 teaspoon kosher salt
- Cracked black pepper to taste
- Dash of Tabasco sauce
Cornbread Crust:
- ¾ cup yellow cornmeal
- ¾ cup all purpose flour
- 1 tablespoon baking powder
- 1 ½ tablespoons granulated sugar
- ½ teaspoon kosher salt
- ¾ cup almond milk or low fat milk
- 2 tablespoons olive oil
- 1 large egg yolk slightly beaten
Instructions
- Prep the Vegetables: Place the chopped sweet potatoes and carrots in a medium saucepan and cover with water. Bring to a boil and cook until tender but still slightly firm (not mushy), about 8-10 minutes. Drain and set aside.
- Preheat and Prep Dish: Preheat your oven to 400°F (200°C). Lightly grease a 2 quart casserole dish or four 10 ounce ramekins with cooking spray. Place on a baking sheet to catch any drips.
- Start the Filling: In a large skillet over medium heat, heat the 1 tablespoon olive oil. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Make the Roux: Sprinkle the ¼ cup all purpose flour over the onions. Cook, stirring constantly, for 1 minute to cook out the raw flour taste.
- Create the Gravy: Slowly pour in the vegetable broth while whisking vigorously to prevent lumps. Continue to cook over medium heat, whisking often, until the mixture thickens and begins to bubble, about 2 to 3 minutes.
- Combine Filling: Stir in the cooked chickpeas, frozen peas, cooked sweet potatoes, cooked carrots, salt, pepper, and a dash of Tabasco sauce. Cook for 2 to 3 minutes more until heated through. Taste and adjust seasoning as needed. Pour the filling into the prepared casserole dish or divide evenly among the ramekins.
- Make the Cornbread Crust: In a medium mixing bowl, whisk together the cornmeal, ¾ cup all purpose flour, baking powder, sugar, and salt. In a separate small bowl or liquid measuring cup, combine the milk, olive oil, and beaten egg yolk.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined and no dry streaks remain. The batter will be slightly lumpy; do not overmix.
- Top and Bake: Spoon the cornbread batter evenly over the warm filling, spreading gently to cover the surface.
- Bake: Bake until the cornbread crust is golden brown and a toothpick inserted into the topping comes out clean. For a 2 quart casserole, bake for 22 to 25 minutes. For individual ramekins, bake for 12 to 15 minutes.
- Serve: Let the potpie stand for 5 minutes before serving. The filling will be extremely hot.
Notes
- Flavor Boost: For extra depth, try adding ¼ teaspoon dried thyme and 1 small bay leaf to the filling when you add the broth. Remove the bay leaf before baking.
- Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven for best results to keep the cornbread crust crisp.
- Make Ahead Tip: The filling can be made 1 day in advance and stored in the refrigerator. Bring to room temperature or warm gently on the stove before topping with the cornbread batter and baking (you may need to add 5 minutes to the bake time).