Vegan Chickpea Pot Pie

There’s something undeniably satisfying about digging into a warm, bubbling pot pie. Whether it’s the flaky golden crust or the creamy, savory filling, pot pie is the ultimate comfort food. This Vegan Chickpea Pot Pie offers all that cozy satisfaction—minus the dairy and meat. With hearty chickpeas, tender vegetables, and a velvety sauce, it’s perfect for chilly evenings, holiday gatherings, or meal prep Sundays.

Even better, this recipe doesn’t require any complicated ingredients. It uses pantry staples, can be made in a single skillet or baking dish, and delivers rich flavor and satisfying texture in every bite. Let’s explore what makes this vegan pot pie a standout.

Why Chickpeas?

Chickpeas are the star of this plant-powered pie—and for good reason. They’re packed with protein, fiber, and a mild, nutty flavor that complements the creamy filling. Their firm texture mimics that of diced chicken in traditional pot pies, making them a great substitute without sacrificing heartiness.Plus, chickpeas are incredibly accessible. Whether canned or cooked from dried, they’re a budget-friendly staple that adds substance and nutrition to any meal.

What Makes It So Creamy Without Dairy?

The secret to a luscious vegan pot pie is a dairy-free roux and a little plant milk. A simple blend of flour and vegan butter creates the base for a thick, flavorful sauce. Unsweetened almond milk (or any plant-based milk you prefer) adds creaminess, while vegetable broth deepens the savory flavor.

For an extra boost of umami, a splash of soy sauce or tamari, along with herbs like thyme, rosemary, or sage, brings that cozy, traditional taste you’d expect in a classic pot pie.

A Crust That’s Golden and Flaky

You can go two ways with the crust: use a store-bought vegan puff pastry for ease, or make a homemade vegan pie crust if you enjoy baking from scratch. The puff pastry puffs up beautifully in the oven, creating that irresistible golden top with flaky layers that pair perfectly with the soft, creamy filling underneath.

Simply drape the pastry over your baking dish or skillet, seal the edges, make a few slits for steam, and bake until golden brown. It’s easier than you think—and absolutely worth it.

Customizable and Crowd-Pleasing

One of the best things about this Vegan Chickpea Pot Pie is how easy it is to customize. You can use a medley of frozen or fresh vegetables—peas, carrots, green beans, corn, or even mushrooms. Have spinach or kale that needs using up? Toss it in before baking for added greens.

The recipe is naturally nut-free, and if you use a gluten-free crust and flour, it can be made fully gluten-free. Whether you’re serving vegans, vegetarians, or omnivores, this dish is a crowd-pleaser that hits all the comfort food notes.

Make-Ahead Friendly

Busy week? Make the filling ahead of time and store it in the fridge for up to 2 days. When you’re ready to bake, just top it with pastry and pop it in the oven. Leftovers also reheat well, making it perfect for next-day lunches or dinners.

Final Thoughts

This Vegan Chickpea Pot Pie is everything you want in a comfort meal—rich, savory, filling, and surprisingly easy to make. Whether you’re craving a cozy dish to wind down the day or looking for a new plant-based family favorite, this pot pie delivers.

Pair it with a simple side salad or serve it as a complete meal. Either way, expect clean plates and lots of satisfied smiles.

Vegan Chickpea Pot Pie

This Vegan Chickpea Pot Pie is the ultimate plant-based comfort food. Loaded with tender vegetables, protein-rich chickpeas, and a creamy dairy-free sauce, it’s tucked beneath a flaky golden crust and baked to perfection. It’s hearty, wholesome, and perfect for family dinners or cozy nights in.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 1 large pot

Course: Dinner

Cuisine: American, Vegan

Calories: 360

Ingredients Method Notes

Ingredients

  

• 2 tbsp vegan butter or olive oil
• 1 small yellow onion diced
• 2 garlic cloves minced
• 2 medium carrots diced
• 1/2 cup frozen peas
• 1/2 cup green beans chopped
• 1/2 cup corn kernels fresh or frozen
• 1 can 15 oz chickpeas, drained and rinsed
• 2 tbsp all-purpose flour
• 1 cup unsweetened plant milk e.g. almond or oat milk
• 1 cup vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 1 sheet vegan puff pastry or pie crust thawed
• A little plant milk for brushing

Method

 

1. Preheat your oven to 400°F (200°C).
2. In a large oven-safe skillet or pan, heat the vegan butter over medium heat.
3. Add onion and garlic; sauté for 3–4 minutes until softened.
4. Stir in the carrots, peas, green beans, corn, and chickpeas. Cook for another 5 minutes.
5. Sprinkle flour over the mixture and stir well to coat everything evenly.
6. Slowly pour in the plant milk and vegetable broth while stirring to avoid lumps.
7. Add soy sauce, thyme, rosemary, salt, and pepper. Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens.
8. Remove from heat. If using a different baking dish, transfer the filling to it now.
9. Roll out the puff pastry and lay it over the filling. Trim excess dough and press the edges down. Cut a few small slits in the top for steam to escape.
10. Brush the crust lightly with plant milk.
11. Bake for 25–30 minutes or until the crust is golden and puffy.
12. Let cool for 5 minutes before serving.

Notes

Swap any vegetables based on what you have—mushrooms, spinach, or leeks work beautifully.

For a gluten-free version, use gluten-free flour and crust.

Filling can be made ahead and stored in the fridge for 2 days. Add crust just before baking.