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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
Cook Time 30 minutes
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.