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    You are here: Home / Entrees / Chickpea Ragoût Pot Pie

    LAST UPDATED: January 29, 2022 • FIRST PUBLISHED: October 2, 2017

    Chickpea Ragoût Pot Pie

    Jump to Recipe Print Recipe

    A savory mix of herb and wine simmered chickpeas, veggies and olives is stuffed into a puff pastry crust and baked to flaky perfection to make this hearty vegan ragoût pot pie.

    Slice of Chickpea Ragoût Pot Pie on a Plate with Water Glass and Fresh Parsley in the Background

    I while ago I had a reader ask about my tempeh ragù recipe. Shouldn't that be ragoût? To be honest, I wasn't sure. I had a momentary freak out over the possibility of naming my recipe after a familiar brand of jarred pasta sauce. It's okay though. I Googled around and from what I understand, they're two different things: a ragù being a meat sauce, and a ragoût being a kind of loosely defined stew with lots of stuff in it. Anyway, that's sort of what Food & Wine had to say about the issue.

    So I added ragoût to my list of things to make.

    Chickpea Ragoût in a Pot with Wooden Spoon

    And since ragoût is so loosely defined, I threw in all kinds of stuff, basically making it up as I went along.

    Oh, and I turned it into a pie, because pie.

    If you're not down with the pie thing I'm sure this would be great over pasta or polenta, but I loved it as a pie.

    Chickpea Ragoût Pot Pie in a Casserole Dish with a Slice Cut Out

    So let's talk about this pie. This is not like grandma's chicken pot pie. If you're looking for that (in vegan form, obviously), go here.

    My ragoût pot pie has a lot going on, flavor-wise, between the veggies, chickpeas, tomatoes, herbs, wine, and oh, olives! It's intensely flavorful and super comforting, in a different kind of way than vegan chicken pot pie though.

    Overhead View of Chickpea Ragoût Pot Pie on a Plate with Fork

    Puff pastry has quickly become my favorite savory pie crust, not just because it's delicious, but also because lots of store-bought brands are accidentally vegan. And this pie has a top and bottom crust, because I used a top and bottom crust in another different but intensely flavorful pot pie a while back, and the way the layers of crust just hug the fillings is so perfect.

    This is a hearty, wintry meal, but hey, winter is coming, right? Actually, the new season of Game of Thrones just became available on Amazon and this was my husband's and my celebratory couch dinner for the first episode. It was perfect.

    Slice of Chickpea Ragoût Pot Pie on a Plate with Water Glass and Fresh Parsley in the Background
    5 from 1 vote
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    Chickpea Ragoût Pot Pie

    A savory mix of herb and wine simmered chickpeas, veggies and olives is stuffed into a puff pastry crust and baked to flaky perfection to make this hearty vegan pot pie.

    Course Entree
    Cuisine American, French
    Prep Time 20 minutes
    Cook Time 50 minutes
    Total Time 1 hour 10 minutes
    Servings 6
    Calories 548 kcal
    Author Alissa Saenz

    Ingredients

    • 2 tablespoons olive oil, plus more for brushing
    • 1 onion, diced
    • 2 celery stalks, diced
    • 1 large carrot, diced
    • 4 garlic cloves, minced
    • 1 cup dry red wine
    • 2 tablespoons all-purpose flour
    • 1 cup vegetable broth
    • ½ cup Kalamata olives, halved (I'm sure other types of olives would be delicious in here too)
    • 1 (14 ounce) can diced tomatoes
    • 2 tablespoons tomato paste
    • 1 tablespoon fresh thyme leaves
    • 1 tablespoon fresh rosemary, finely chopped
    • 2 bay leaves
    • 1 (14 ounce) can chickpeas, drained and rinsed
    • Salt and pepper, to taste
    • 2 sheets frozen puff pastry (about ½ pound each), thawed (check the ingredents to ensure it's vegan — many brands are)

    Instructions

    1. Coat the bottom of a large pot with oil and place it over medium heat. Add the onion, celery and carrot. Sauté for about 10 minutes, until the veggies begin to soften. Add the garlic and sauté about 1 minute more, until very fragrant.

    2. Add the wine and bring to a simmer. Lower the heat and allow the mixture to simmer until reduced by about half, about 5 minutes. Stir in the flour until it coats the veggies evenly. Stir in the broth, olives, tomatoes, tomato paste, thyme, rosemary and bay leaves. Bring the mixture to a simmer and allow to cook for about 15 minutes, until the veggies are soft but not mushy. Remove from heat. Remove the bay leaves, then stir in the chickpeas and season with salt and pepper to taste.

    3. Preheat the oven to 400° and lightly oil an 8 x 8 inch baking dish.

    4. Roll one sheet puff pastry to a square large enough to cover the side and bottom of the dish. Arrange the sheet to cover the inside of the dish, then pour the stew into the dish, over the puff pastry layer. Arrange the other puff pastry sheet over top and pinch the edges with those of the bottom sheet. Trim any excess puff pastry that hangs over the edges. Brush the top sheet with olive oil and cut a few slits into it with a sharp knife.

    5. Bake until the puff pastry is puffy and lightly browned, 30-35 minutes. Remove the pie from the oven and allow to sit for 5-10 minutes before cutting. Serve.

    Nutrition Facts
    Chickpea Ragoût Pot Pie
    Amount Per Serving
    Calories 548 Calories from Fat 278
    % Daily Value*
    Fat 30.9g48%
    Saturated Fat 6.8g34%
    Sodium 619mg26%
    Potassium 505mg14%
    Carbohydrates 53.7g18%
    Fiber 6.6g26%
    Sugar 4.8g5%
    Protein 9.3g19%
    Calcium 60mg6%
    Iron 4.1mg23%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Slow Cooker Curried Lentil Sweet Potato Soup
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Jo from yummyvege says

      October 02, 2017 at 11:02 am

      I love pies! And this filling looks delicious. I'm going to bookmark It for when it's a bit cooler!

      Reply
      • Alissa Saenz says

        October 07, 2017 at 11:28 am

        Thanks Jo! I hope you enjoy it!!

        Reply
    2. Stephanie says

      December 19, 2017 at 9:29 pm

      Planning to make this on Christmas eve, not sure if my two sis in laws like olives... do you think if I omitted them it would totally change the flavor??? Thanks, excited to make!

      Reply
      • Alissa Saenz says

        December 20, 2017 at 9:02 pm

        I think it would still be tasty without them. :) I hope you enjoy it!!

        Reply
    3. Joshua Kreais says

      March 20, 2018 at 1:35 pm

      First day of Spring and we're expecting a pretty decent snowstorm.
      Sounds like a perfect excuse for this hearty, delicious stew.
      The only thing I plan on changing is adding mushrooms, because I have some that are needing to be used up before I have to toss em in the compost pile.
      Very excited about this one. I'll let you know how it turns out for me!

      Reply
      • Alissa Saenz says

        March 20, 2018 at 6:02 pm

        Wow, adding mushrooms sounds tasty taste-o! Let me know how it turns out!

        Reply
    4. Ricardo Coelho says

      March 13, 2019 at 4:06 pm

      5 stars
      Just made it and it was amazing. I made it only with the top crust, as I didn't have enough puff pastry for both, but it came out great anyway. I also used fresh tomatoes instead of canned (peeled and seeded) so I had to use a little sugar to counteract the acidity. It came out great, mostly, I think, because of the wine. I love this ragout, I'll try having it with cuscus and parsley.

      Reply
      • Alissa Saenz says

        March 17, 2019 at 5:16 pm

        That sounds like a delicious meal! I'm so glad you enjoyed this!

        Reply
    5. d says

      July 25, 2020 at 9:06 pm

      would i be able to make this still good w/o a bay leaf?

      Reply
      • Alissa Saenz says

        July 26, 2020 at 2:21 pm

        Yup! The bay leaf adds flavor, but it will still be delicious without it!

        Reply
    6. zaya says

      June 09, 2021 at 11:14 pm

      Im adding chopped walnuts to this, delicious

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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