Cozy Vegan Pot Pie with Chickpeas Recipe: Hearty Comfort Food

Comfort meets compassion in this hearty vegan pot pie with chickpeas that promises warmth and satisfaction.

Packed with protein-rich legumes and vibrant vegetables, this dish breaks traditional pot pie boundaries.

Creamy, golden-crusted goodness awaits you in every delectable bite.

chickpeas add a delightful texture and nutritional punch to this plant-based classic.

Layers of savory filling nestled beneath a perfectly flaky pastry create a symphony of flavors.

Each forkful delivers a comforting embrace of home-style cooking without any animal products.

Prepare to experience a soul-warming meal that proves vegan cuisine can be incredibly delicious and deeply satisfying.

How to Serve Vegan Pot Pie with Chickpeas

• Rustic Dinner Companion: Pair this hearty vegan pot pie with a crisp green salad dressed in light vinaigrette for a balanced meal.
• Herbal Fresh Touch: Sprinkle fresh chopped parsley or chives on top right before serving to add brightness and herbal freshness to the pie.
• Protein Power Side: Serve alongside roasted Brussels sprouts or steamed broccoli to boost the protein and vegetable content of the meal.
• Comfort Wine Pairing: Choose a light-bodied white wine like Pinot Grigio or a chilled Sauvignon Blanc to complement the creamy, savory flavors of the pot pie.

Vegan Pot Pie: Storing and Saving Leftovers

• Store leftover pot pie in an airtight container, keeping it fresh for up to 5 days. Place in the coldest part of the refrigerator to maintain its quality and prevent bacterial growth.
• Wrap individual slices or the entire pie tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Label with the date to track storage time.
• Preheat oven to 350°F. Remove pie from refrigerator and let sit at room temperature for 15 minutes. Cover with foil to prevent burning, then bake for 15-20 minutes until heated through.

FAQs

• Why use chickpeas in this pot pie?

Chickpeas add protein, fiber, and a hearty texture to the vegan pot pie, making it a nutritious and satisfying main dish that replaces traditional meat fillings.

• Can I make this pot pie gluten-free?

Yes, substitute the all-purpose flour with gluten-free flour blend and use gluten-free pie crust to create a gluten-free version of the recipe.

• How do I prevent a soggy bottom crust?

Par-baking the bottom crust and ensuring your filling isn’t too wet helps create a crisp, flaky bottom layer that stays firm and doesn’t become soggy.

Vegan Pot Pie with Chickpeas: What Sets It Apart

• Create a nutritious, plant-based pot pie packed with protein-rich chickpeas and colorful vegetables that satisfies comfort food cravings while keeping things healthy.
• Learn easy cooking methods like sautéing, steaming, and pie assembly that build culinary confidence without requiring advanced kitchen skills.
• Swap ingredients or add personal spice twists to make this vegan pot pie uniquely yours, perfect for family dinners or casual gatherings with friends.
• Prepare this hearty dish ahead of time and store leftovers easily, making it an excellent option for busy weeknights or planned meals throughout the week.

Must-Have Ingredients for Chickpea Pot Pie

• Chickpeas: The protein-packed legume that serves as the primary filling for this hearty vegan pot pie.
• Potatoes: Tender chunks that provide substance and comfort to the pie filling.
• Peas: Sweet green vegetables that add color and a pop of flavor to the dish.

• Flour: The essential base for creating a flaky and golden pie crust.
• Nutritional Yeast: Adds a cheesy flavor and nutritional boost to the sauce.

• Onion, Celery, Carrot: Classic vegetable trio that builds a rich flavor foundation for the pot pie.
• Garlic, Thyme, Smoked Paprika, Black Pepper: Spices and herbs that enhance the overall taste profile of the filling.

• Milk: Creates a creamy and smooth sauce for the pot pie.
• Butter: Provides richness and helps sauté the vegetables.
• Salt: Balances and enhances the flavors of all ingredients.

Kitchen Tools for Vegan Pot Pie

• 9-inch pie pan: Essential for forming and baking the pot pie.
• Large saute pan with lid: Perfect for cooking vegetables and preparing filling.
• Small saucepan: Used for creating the creamy sauce.
• Whisk: Necessary for blending sauce ingredients smoothly.
• Rolling pin: Helps roll out pie crusts evenly.
• Fork: Great for crimping pie crust edges and creating ventilation.
• Measuring cups and spoons: Ensures accurate ingredient measurements.
• Sharp knife: Useful for cutting vegetables and creating pie crust vent.

Vegan Pot Pie: Simple Preparation Steps

Step 1: Prepare Pie Crust

Create your pie crust using a recipe or store-bought mix.

Grease a 9-inch pie pan and partially bake the bottom crust.

Keep the top crust chilled in the refrigerator.

Warm up the oven to 425F, getting ready for the delicious baking adventure ahead.

Step 2: Whip Up the Creamy Sauce

• Flour
• Nutritional yeast
• Salt
• Plant-based milk

Heat the mixture over medium-high heat, stirring constantly.

Let it simmer and thicken for about 3 minutes.

Set aside and watch the sauce become wonderfully rich and smooth.

Step 3: Sauté Flavor Builders

Melt butter in a large sauté pan over medium heat.

• Onions
• Celery
• Carrots

Cook for 3 minutes until onions turn translucent.

Add garlic, thyme, smoked paprika, and black pepper.

Sauté for another 2 minutes to bring out those incredible spice aromas.

Step 4: Steam Potato Goodness

Add potatoes to the pan and mix thoroughly.

Pour in a splash of water, cover the pan, and steam for 5 minutes until potatoes become tender and delicious.

Step 5: Create the Hearty Filling

Remove the lid and add chickpeas and peas.

Mix everything together and turn off the heat.

Pour in the prepared sauce, stirring until the filling is evenly coated with creamy goodness.

Step 6: Craft the Perfect Pie

Roll out the top pie crust.

Transfer the chickpea filling into the par-baked bottom crust.

Carefully place the top crust over the filling.

Use a fork to seal the edges and cut a small ‘X’ in the center to let steam escape.

Step 7: Bake to Golden Perfection

Place the pie on the middle oven rack and bake for 15 minutes.

Check the crust color – if it’s turning golden, loosely cover with foil to prevent burning.

Continue baking for 10-12 more minutes, keeping an eye on the crust’s beautiful golden-brown transformation.

Step 8: Serve and Enjoy

Allow the pie to rest for 5 minutes before slicing.

Serve warm and savor every delightful bite.

Refrigerate any leftovers and enjoy within 5 days.

Tips for Creamy, Savory Vegan Pot Pie

• Refrigerate pie dough for at least 30 minutes before rolling to ensure a flaky, tender texture that doesn't shrink during baking.
• Adjust smoked paprika and black pepper to suit your taste, creating a personalized flavor profile that matches your preference.
• Par-bake the bottom crust to maintain a crisp base and prevent moisture from making the pie dough soggy.
• Steam vegetables briefly to preserve their nutrients and prevent overcooking, keeping them tender and vibrant.
• Replace chickpeas with tofu or lentils for variety, and swap out vegetables based on seasonal availability or personal taste.

Chickpea Pot Pie: Creative Filling Options

• Gluten-Free Pot Pie: Replace wheat flour with gluten-free all-purpose flour blend and use gluten-free pie crust to accommodate wheat sensitivities.
• Protein-Packed Alternative: Swap chickpeas with diced tofu or tempeh for a different protein source while maintaining the vegan profile.
• Mediterranean-Style Variation: Add kalamata olives, sun-dried tomatoes, and swap thyme with oregano to create a Mediterranean flavor profile.
• Spicy Southwestern Remix: Incorporate diced green chiles, cumin, and swap peas with corn kernels for a zesty southwestern-inspired pot pie experience.

Vegan Pot Pie with Chickpeas Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 10 reviews

• Total Time: 55 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Hearty vegan pot pie with chickpeas offers comforting layers of plant-based goodness from classic vegetables and protein-packed legumes. Savory herb-infused filling nestled in flaky pastry delivers a satisfying meal for those seeking wholesome nourishment.

---

Ingredients

Scale 1x2x3x

Pie Crust:

• 2 layers pie crust or 1 layer puff pastry, homemade or store-bought

Main Ingredients:

• 1 1/2 cups chickpeas, drained and rinsed if using canned
• 2/3 cup gold potatoes, peeled and diced
• 2/3 cup frozen peas, thawed
• 1/2 yellow onion, finely diced
• 2 sticks celery, finely diced
• 1/2 cup carrots, finely diced

Additional Ingredients:

• 2 cups unsweetened non-dairy milk
• 1 tablespoon vegan butter or oil
• 3–5 cloves garlic, minced
• 2 tablespoons nutritional yeast
• 2 tablespoons chickpea flour
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper, plus more to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft the pie crust according to preferred method, ensuring a 9-inch pie pan is greased or lined. Par-bake the bottom crust while keeping the top crust chilled. Heat oven to 425F.

1. Create a creamy sauce by whisking flour, nutritional yeast, salt, and milk in a saucepan over medium-high heat. Simmer for 3 minutes, stirring continuously until thickened. Set aside to further consolidate.

1. Melt butter in a large sauté pan over medium heat. Sauté onion, celery, and carrot for 3 minutes until translucent. Introduce garlic, thyme, smoked paprika, and black pepper, toasting spices for 2 additional minutes.

1. Add potatoes to the pan, mixing thoroughly. Pour 1/4 cup water, cover, and steam for 5 minutes until potatoes soften.

1. Incorporate chickpeas and peas into the vegetable mixture. Remove from heat and blend in the prepared sauce, ensuring even distribution throughout the filling.

1. Roll out the top crust and carefully transfer the chickpea filling into the par-baked bottom crust. Seal the pie by crimping edges with a fork and cut a central ‘X’ for steam release.

1. Position pie on the middle oven rack and bake for 15 minutes. If crust browns quickly, loosely cover with foil. Continue baking for 10-12 minutes, monitoring every 5 minutes until golden brown.

1. Allow pie to rest for 5 minutes before serving. Refrigerate any remaining portions, which will keep fresh for up to 5 days.

Notes

• Swap ingredients easily to accommodate dietary needs by using gluten-free flour or alternative milk options like almond or oat milk for those with specific restrictions.
• Boost protein content by adding extra chickpeas or incorporating tofu cubes into the filling for a more substantial plant-based meal.
• Enhance flavor complexity by roasting vegetables before adding them to the filling, which caramelizes natural sugars and deepens the overall taste profile.
• Prepare filling in advance and store in the refrigerator for quick assembly, making this pot pie an excellent meal prep option for busy weeknights.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dinner, Lunch, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 3 g
• Sodium: 500 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 10 g
• Protein: 12 g
• Cholesterol: 0 mg