This chickpea pot pie is the kind of cozy comfort food I crave when the weather cools down or I just want something filling but feel-good.
It’s creamy, savory, and packed with veggies.
The crust is golden and flaky, and the inside is full of tender chickpeas, carrots, and peas, all swimming in a creamy, dairy-free sauce.
I’ve made this pot pie more times than I can count.
It’s hearty, satisfying, and still wholesome.
Totally plant-based, but you’d never know it.
What You’ll Need
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 cup frozen peas
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons all-purpose flour
- 1 1/2 cups unsweetened plant-based milk (like oat or almond)
- 1/2 cup vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 tablespoon nutritional yeast (optional but adds flavor)
- 1 sheet vegan puff pastry or pie crust, thawed
- Non-dairy milk for brushing crust (about 1 tablespoon)
Ingredients
Why I Love This Recipe
This recipe reminds me of cold evenings when I just want something that feels like a hug in a bowl. I created it after wanting a comforting pot pie without any dairy or meat — and wow, it delivered.
- The creamy filling hits all the cozy vibes
- Chickpeas add great texture and protein
- It’s freezer-friendly and easy to reheat
- You can switch up the veggies with what you have on hand
- The puff pastry crust makes it feel fancy without the work
Makes: 4–6 servings
Cook Time: 45 minutes
Why This Recipe Works (Quick Science)
The flour in the recipe helps thicken the sauce when mixed with the fat and cooked briefly — it forms a roux. The plant milk and broth create the creamy base. Chickpeas hold their shape well when simmered, making them perfect for a hearty filling. The puff pastry adds a crisp, buttery texture on top and seals everything in.
Pro Tips
- Let the puff pastry sit at room temp for 15 minutes before using — it’ll be easier to handle
- Make sure your plant milk is unsweetened and unflavored
- Dice your carrots small so they cook faster
- Don’t skip the nutritional yeast — it gives a “cheesy” depth
- Let the pie sit for 10 minutes after baking so it sets before slicing
Tools Needed
- Large skillet
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring cups and spoons
- 9-inch pie dish or baking dish
- Pastry brush
Substitutions and Variations
- Swap chickpeas for white beans or lentils
- Use sweet potatoes or corn instead of peas/carrots
- Add spinach or kale for more greens
- Use homemade pie crust instead of puff pastry
- Add a pinch of smoked paprika for extra depth
Make Ahead Tips
- Make the filling up to 2 days ahead and store in the fridge
- You can also freeze the assembled, unbaked pie for up to 1 month — bake from frozen, just add 10–15 mins
Instructions
1. Sauté the aromatics
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 diced yellow onion and 2 cloves of minced garlic. Cook for about 3–4 minutes until soft and fragrant.
2. Add carrots and chickpeas
Stir in 2 diced carrots and 1 can (15 oz) of drained, rinsed chickpeas. Cook for 5–6 minutes, stirring occasionally, until carrots start to soften.
3. Stir in flour
Sprinkle 2 tablespoons of all-purpose flour over the mixture. Stir constantly for about 1 minute until everything is coated — this helps thicken the sauce.
4. Add liquids and seasonings
Slowly pour in 1 1/2 cups plant milk and 1/2 cup vegetable broth while stirring. Add 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp thyme, and 1 tbsp nutritional yeast. Bring to a simmer and let thicken for 4–5 minutes, stirring often.
5. Add peas and remove from heat
Stir in 1 cup frozen peas and remove from heat. Taste and adjust seasoning if needed.
6. Transfer to baking dish
Pour the hot filling into a 9-inch round pie dish or baking dish. Smooth the top with a spoon.
7. Add puff pastry
Lay 1 thawed sheet of puff pastry over the filling. Trim any excess. Press edges to seal, then cut a few slits in the top for steam to escape. Brush with non-dairy milk.
8. Bake
Place in preheated oven at 400°F (200°C). Bake for 25–30 minutes, until the crust is golden brown and puffed up.
9. Cool slightly and serve
Let the pot pie cool for 10 minutes before slicing and serving.
Leftovers + Storage
- Store in fridge up to 4 days
- Reheat in oven or microwave until hot
- Freeze baked slices in containers for up to 2 months
Common Mistakes
- Using sweetened plant milk — always double-check the label
- Not cooking the flour long enough before adding liquid — it’ll taste raw
- Overfilling the dish — it might bubble over
- Not cutting slits in the crust — steam needs to escape
What to Serve With
- Simple green salad with lemon vinaigrette
- Roasted Brussels sprouts or broccoli
- Apple cider or a cozy herbal tea
- Crusty bread for extra dipping
FAQ
Can I use canned mixed vegetables instead of fresh/frozen?
Yes! Just drain well before adding.
What if I don’t have puff pastry?
Use any pie crust or even top with mashed potatoes for a twist.
Can I make it gluten-free?
Use a GF flour blend for the filling and a GF crust or topping.
Is it okay to skip nutritional yeast?
Totally — it just adds flavor, not required.
Hope You Try It!
This chickpea pot pie always gets devoured at my table. It’s hearty, creamy, and so satisfying. I hope it becomes a favorite at your home too. If you make it, drop a comment below — I’d love to hear how it turned out or answer any questions!