Description
This Vegan Pot Pie with Chickpeas is the ultimate plant-based comfort dish. A flaky, golden crust encases a creamy, savory filling packed with chickpeas, potatoes, peas, and carrots—all simmered in a thyme-scented gravy. It’s satisfying, cozy, and easy to customize. Perfect for weeknight meals or special occasions.
Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium Yukon gold potato, peeled and cubed
1 cup frozen green peas
1 can (15 oz) chickpeas, drained and rinsed
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 tablespoon all-purpose flour or gluten-free flour blend
1 1/2 cups vegetable broth
1/2 cup unsweetened plant-based milk (oat or almond)
Salt and black pepper, to taste
1 vegan pie crust (top and bottom or top only)
2 tablespoons non-dairy milk for brushing
Optional: 1 teaspoon nutritional yeast, 1/2 teaspoon smoked paprika, 1 teaspoon soy sauce or tamari
Instructions
1. In a large skillet, heat olive oil over medium heat. Add onion and sauté until translucent, about 3–4 minutes. Stir in garlic, carrots, celery, and potato. Cook for 6–8 minutes until beginning to soften.
2. Add chickpeas, thyme, salt, pepper, and optional seasonings like paprika or nutritional yeast. Stir well and cook 2–3 minutes.
3. Sprinkle in flour and stir to coat vegetables evenly. Slowly pour in vegetable broth while stirring continuously. Add plant milk and stir until mixture thickens into a creamy gravy. Remove from heat and let cool slightly.
4. Preheat oven to 400°F (200°C). Roll out pie crust and line your baking dish or ramekins. Spoon cooled filling into the crust.
5. Cover with top crust, seal edges, and cut slits to vent. Brush crust with non-dairy milk.
6. Bake for 30–35 minutes (or 25 for ramekins) until crust is golden brown. Let rest 10 minutes before serving.
Notes
Let the filling cool slightly before adding to the crust to prevent sogginess.
Use chilled crust dough for flakier texture.
Customize the vegetables or add more broth if a saucier filling is desired.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
Keywords: vegan pot pie, chickpea pie, comfort food, plant-based dinner