NotMilk™ Pot Pie

By James Smith, NotChef

  • Dinner
  • Thanksgiving
  • Vegan
  • NotMilk™
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A childhood classic, but with a plant-based twist. Perfect for a cold winter night, this creamy chickpea and NotMilk™ is just like moms excpet without the guilt!

5.0 1 reviews



  • 1 cup of NotMilk™ Whole
  • 2 cloves garlic
  • 1/4 cup of green pepper
  • 1/4 cup of red pepper
  • 1/4 cup of chives
  • 1/4 cup of olive oil
  • 1/2 cup of red cabbage
  • 1/2 cup of canned peas
  • 1/2 cup of canned chickpeas
  • 1 tsp of salt
  • 2 tbsp of wheat flour
  • 1 tsp of thyme
  • 1 tsp of paprika
  • 1/4 tsp of nutmeg


  • 1/2 cup of wheat flour
  • 1/4 tsp of salt
  • 1/4 cup of coconut (RBD)
  • 1 tbsp of NotMilk™
  • 1 pinch of turmeric powder


  1. Preheat the oven to 350ºF.
  2. Wash and peel the vegetables.
  3. Chop the peppers and onions into 1 cm cubes, grate the garlic, and chop the onion, chives and cabbage into wedges. Set aside.
  4. Preheat the oil in the pan.
  5. Cook the vegetables in the pan in the following order: peppers, onion, cabbage and garlic, for 2 minutes.
  6. Add peas and chickpeas to the pot. Cook for 2 more minutes.
  7. Add 2 tbsp of flour and cook for 1 minute.
  8. Add the NotMilk™ and stir until a smooth sauce forms.
  9. Add the salt, black pepper, thyme, paprika and nutmeg. Set aside.
  10. For the dough, put all the ingredients in a bowl and knead until smooth.
  11. Put the filling in an iron pot and cover with the rolled dough 3 cms thick.
  12. Bake at 350ºF for 20 minutes or until the dough is golden brown.



You can make this recipe with either NotMiIk™ 2% Reduced Fat or Whole. Enjoy it!

Nutritional Guidelines (per serving)

  • 708


  • 49G


  • 22G


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