Description
This Vegan Pot Pie with Chickpeas is the perfect cozy dinner for any night of the week. Packed with tender vegetables, hearty chickpeas, and a savory herb-infused gravy, it’s wrapped in a golden, flaky vegan crust. Whether you’re feeding a crowd or preparing leftovers for the week, this recipe satisfies with every comforting bite. It’s dairy-free, meat-free, and full of classic pot pie flavor with a nourishing twist.
Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
1 large celery stalk, diced
1 medium Yukon gold potato, peeled and cubed
1 cup green peas (frozen or fresh)
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon all-purpose flour (or gluten-free alternative)
1 1/2 cups vegetable broth
1 tablespoon soy sauce or tamari
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
salt and black pepper, to taste
1 sheet vegan puff pastry, thawed
non-dairy milk, for brushing (optional)
1/2 cup corn kernels
1 teaspoon nutritional yeast
a pinch of red pepper flakes
Instructions
1. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3–4 minutes until translucent. Add garlic, carrots, celery, and potatoes. Cook for 8–10 minutes, stirring occasionally.
2. Stir in chickpeas, peas, thyme, rosemary, salt, and pepper. Mix to combine.
3. Sprinkle flour over the mixture and stir for 1–2 minutes. Slowly pour in vegetable broth while stirring. Add soy sauce or tamari and bring to a simmer. Cook for 5–7 minutes until thickened.
4. Preheat oven to 400°F (200°C). Lightly grease your pie dish or ramekins. Transfer filling into the dish.
5. Roll out puff pastry and place over the filling. Trim edges and cut slits in the top. Brush with non-dairy milk if desired.
6. Bake for 25–30 minutes, or until the crust is golden brown. Let cool for 5–10 minutes before serving.
Notes
Optional add-ins include corn, nutritional yeast, or red pepper flakes.
Nutrition
- Serving Size: 1/6 of pie
- Calories: 370
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
Keywords: vegan pot pie, chickpea pie, dairy-free dinner, plant-based pot pie