1

REHEAT: oven to 425F. Line a baking sheet with parchment paper and lightly grease a pie dish or 6 ramekins.

2

PROCESS: Process 1 cup butter and 2 cups flour in a food processor until the mixture resembles a coarse, pea-sized crumble. Add the ¼ tsp salt. Slowly add the ice water, tablespoon by tablespoon, until the dough comes together. Dump the dough onto your work surface, roll it into a ball, and then flatten it into a disk. Refrigerate the dough until ready to use for the chickpea pot pie(s).

3

SAUTÉ: the shallot, celery, carrots and potato for a few minutes in a large skillet. Then, add ¼ cup of water and cover the skillet to steam the vegetables for a few minutes until the potatoes are tender.

4

PUSH: the sautéed mixture to the side of the pan. Add the 4 tbsp butter and ⅓ cup flour to the pan to make a roux, mixing well to combine the butter and flour, while keeping the vegetables separate. Slowly add the stock to the roux and mix well to create a smooth sauce.

5

ADD: the chickpeas, peas, thyme,½ tsp salt and pepper, mixing well to coat with the roux. Pour the mixture into a pie dish or ramekins.

6

ROLL: out the dough into a ¼ -inch thin crust and place over top of the chickpea mixture. Brush the crust with the egg wash. If using ramekins, cut the crust into smaller circles and cover each ramekin.

7

BAKE: Bake the pot pie for 15 minutes, then turn the heat to 350F. Continue baking for 30 minutes for a single pie or 20 minutes for the ramekins.

8

Note: If you don’t want to make a crust from scratch, you can use a good-quality store-bought pie crust to top the chickpea pot pie.