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Vegan Chickpea Pot Pie: A Hearty, Comforting Classic

Vegan Chickpea Pot Pie is a comforting and hearty dish that combines a flaky, golden crust with a creamy, savory filling of chickpeas, vegetables, and aromatic herbs. This plant-based twist on a classic comfort food delivers all the cozy vibes while being entirely dairy-free and customizable. The rich, cheesy sauce made from non-dairy milk and nutritional yeast adds depth and creaminess, while the chickpeas provide a satisfying protein boost. It’s the perfect dish to warm up your dinner table!

  • Total Time: 45 minutes

Ingredients

Scale

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

Instructions

  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!

  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish, Comfort Food
  • Cuisine: Vegan, American

Nutrition

  • Serving Size: 8
  • Calories: 320 per serving