Vegan Chickpea Pot Pie: A Hearty, Comforting Classic

Vegan Chickpea Pot Pie is a warm, satisfying dish that brings together a flaky, golden crust and a rich, savory filling of chickpeas and vegetables. The creamy sauce made with non-dairy milk and nutritional yeast gives it a comforting, cheesy flavor, while the chickpeas add protein and texture. Perfect for cozy dinners or as a hearty meal during the colder months, this pot pie is a comforting plant-based twist on a classic comfort food.

Quick Benefits

This pot pie is entirely vegan and can easily be made gluten-free by using a gluten-free pie crust. It’s loaded with wholesome ingredients like chickpeas, vegetables, and nutritional yeast, making it both nourishing and filling. Plus, it’s perfect for meal prepping since the pie can be made ahead of time and reheated when needed.

Essential Ingredients

Pie Crust:

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

Sauce:

• 2 cups unsweetened non-dairy milk
• 2 tablespoons nutritional yeast
• 2 tablespoons chickpea flour
• 1 teaspoon kosher salt, plus more to taste

Chickpea Filling:

• 1 tablespoon vegan butter or oil
• 1/2 yellow onion, finely diced
• 2 sticks celery, finely diced
• 1/2 cup carrots, finely diced
• 3-5 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper, plus more to taste
• 2/3 cup gold potatoes, peeled and diced
• 2/3 cup frozen peas, thawed
• 1 1/2 cups chickpeas, drained and rinsed if using canned

Preparation Steps

1. Prepare Pie Crust: Grease or line a 9-inch pie pan and par-bake the bottom crust according to the recipe or package instructions. Keep the top crust chilled. Preheat the oven to 425°F.
2. Make the Sauce: Whisk chickpea flour, nutritional yeast, salt, and non-dairy milk together in a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium and cook for 3 minutes, whisking constantly until thickened. Set aside to cool slightly.
3. Cook Vegetables: Melt vegan butter in a large sauté pan over medium heat. Add onion, celery, and carrots, sauté for 3 minutes until softened. Add garlic, thyme, smoked paprika, and black pepper, and sauté for another 2 minutes.
4. Add Potatoes: Stir in diced potatoes and add 1/4 cup water to steam. Cover and cook for 5 minutes.
5. Finish Filling: Uncover the pan and add chickpeas and peas, mixing well. Pour in the prepared sauce and combine thoroughly.
6. Assemble the Pie: Transfer the chickpea filling to the par-baked crust. Roll out the top pie crust and place it over the filling. Crimp the edges with a fork and cut an ‘X’ in the center for ventilation.
7. Bake: Bake the pie on the middle rack for 15 minutes. Check the crust; if golden, loosely tent with foil and bake for another 10-12 minutes until the crust is golden brown.
8. Serve: Let the pie cool for 5 minutes before slicing. Serve warm and enjoy!

Health Benefits

This vegan pot pie is packed with plant-based protein from chickpeas, while the vegetables provide fiber, vitamins, and minerals. Nutritional yeast adds a cheesy flavor along with B-vitamins, making this a nutritious and hearty meal.

Serving Suggestions

Serve the pot pie warm with a side of roasted vegetables or a fresh green salad. It pairs well with vegan mashed potatoes or steamed greens for a complete and balanced meal.

Creative Variations

• Gluten-Free Version: Use a gluten-free pie crust and ensure all ingredients are certified gluten-free.
• Spicy Kick: Add a pinch of cayenne or chili flakes to the filling for a hint of heat.
• Hearty Veggie Mix: Include mushrooms or bell peppers for extra flavor and texture.
• Cheesy Twist: Add a sprinkle of vegan cheddar on top before baking for a cheesy crust.

Storage Tips

Store leftover pot pie in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 350°F for 10-15 minutes, or microwave until warmed through. Avoid freezing, as the texture of the potatoes may change.

Pro Tips

• Par-baking the bottom crust helps to keep it from getting soggy during baking.
• Let the pie rest for a few minutes before slicing to help the filling set.
• If the top crust browns too quickly, tent with foil during baking.

Frequently Asked Questions

Can I make the filling ahead of time? Yes, you can prepare the filling a day in advance and store it in the refrigerator. Assemble and bake when ready.

Can I use canned chickpeas? Yes, just be sure to drain and rinse them well before adding to the filling.

What other vegetables work well in this pie? Try adding diced bell peppers, sweet potatoes, or mushrooms for added flavor and texture.

Print