Autumn Comfort Food Dinner

One of my favorite things about Autumn is the return of hearty, warm foods to our meal plans. Could I make these meals in the summer? Of course. Do I? No. Summer calls for cooler, quicker meals. As soon as the cooler weather returns, I love turning on the oven and making delicious comfort foods. Today I'm making Chickpea Pot Pie and a No-bake pumpkin mousse for dessert.

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Easy Chickpea Pot Pie

As with all my favorites, this recipe is super flexible.  If you aren't a fan of chickpeas, you can substitute another bean, like navy beans or cannellini beans. You can change up the veggies. My defaults are carrot, corn, celery, onion, and peas, but mushrooms, green beans, cauliflower, broccoli, edamame, or asparagus would also make great additions.

I love that this is a delicious vegetarian pot pie, but you could also add in leftover shredded chicken or some smoked salmon. Or add more plant protein with diced marinated tofu. You can also make it vegan by substituting the cream with a plant-based version.

Also, this is a single-crust pot pie that I am making right in a large cast iron skillet, but if you prefer a standard double-crust pot pie, you can make a double pie crust and transfer the filling into a pie plate.

The Recipe

INGREDIENTS

Veggies

1 TBSP olive oil

1/4 c chopped onion

2 cloves garlic, minced

1 tsp garlic powder (or to taste)

1 c chopped carrots

1/2 c chopped celery

1/2 c corn

1 c frozen peas

2 15oz cans chickpeas, drained

Sauce

1/4 c butter

1/4 c + 2 TBSP flour

1/2 tsp salt

1/4 tsp black pepper

1 tsp poultry seasoning

dash of red pepper flakes

2 c veggie broth

2 TBSP cream or half & half

1 single pie crust (home-made or store-bought)

DIRECTIONS

1. In a large cast iron skillet (or other oven-safe skillet), sauté veggies in olive oil until soft. Start with the onions, then add the garlic, carrots, and celery. When these veggies are almost done, add in peas and chickpeas.

2. Transfer veggies to a bowl, wipe out the pan, and return it to the heat.

3. Melt butter in the pan, then whisk in flour, salt, and pepper. Cook for about 2 minutes.

4. Slowly whisk in the broth and cook 3-5 minutes, until thickened.

5. Remove from heat and whisk in cream.

6. Add cooked veggies to the sauce and stir around to combine.

7. Roll out the pie crust and place it on top of the mixture in the cast iron skillet.

8. Trim the crust edges and tuck the dough edges into the pan.

9. Brush with egg wash if desired.

10. Bake at 400F for about 30 minutes, or until crust is golden brown.

11. Let rest for 15 mins before serving.

Pumpkin Cheesecake Mousse for Dessert

This dessert is Autumn comfort food, without the oven! I love a delicious no-bake dessert!

INGREDIENTS

8oz cream cheese, room temperature

3/4 c powdered sugar

1 c canned pumpkin puree

1 1/2 tsp pumpkin pie spice

1 tsp vanilla extract

1 1/2 c cold heavy cream

1/4 tsp cinnamon (or to taste)

crushed gingersnaps or graham crackers

DIRECTIONS

1. In a cold bowl, whip the cream until stiff peaks form. Set aside.

2. In a large bowl, beat the cream cheese and powdered sugar together until well combined and fluffy.

3. Add pumpkin, spice, and vanilla to the cream cheese mixture and mix well.

4. Fold the whipped cream into the pumpkin mixture using a spatula.

5. Chill mousse for at least 2 hours.

6. Serve topped with gingersnaps, or layer with additional whipped cream for a pumpkin mousse parfait.

Or, use the mousse to fill a graham cracker pie crust for a more traditional no-bake pumpkin cheesecake.

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