Vegan Pot Pie with Chickpeas

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Golden, flaky crust meets hearty, savory filling in this comforting Vegan Pot Pie with Chickpeas. It’s a plant-based take on a classic, loaded with tender vegetables, protein-packed chickpeas, and a rich, herby gravy that brings everything together in a cozy embrace. Whether you’re serving it for a family dinner, a special gathering, or meal prepping for the week, this pot pie promises comfort with every bite.

What makes this pot pie so special is its ability to satisfy everyone at the table, vegan or not. The chickpeas provide a creamy, hearty texture, while the medley of potatoes, carrots, and peas deliver that nostalgic pot pie flavor. Wrapped in a buttery (but dairy-free!) crust, it’s the kind of meal you’ll want to return to again and again.

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What Kind of Puff Pastry Should I Use?

For the flakiest vegan pot pie, choose a dairy-free puff pastry or pie crust. Many store-bought puff pastries are accidentally vegan (check the ingredients!), but you can also make your own with vegan butter for ultimate control over flavor and texture. Look for a brand that bakes up golden and crisp, as it will complement the creamy chickpea filling perfectly.

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Ingredients for the Vegan Pot Pie with Chickpeas

• Chickpeas (canned or cooked): They add protein, fiber, and a creamy bite, making the filling hearty and satisfying.
• Potatoes: Offer a soft, comforting texture and help thicken the filling.
• Carrots: Bring sweetness and color to balance the savory flavors.
• Peas: Add pops of freshness and a touch of sweetness.
• Onion and Garlic: Build a flavorful base for the gravy.
• Vegetable Broth: Forms the base of the luscious gravy.
• Flour or Cornstarch: Thickens the sauce to create that classic pot pie consistency.
• Herbs (like thyme and parsley): Infuse the filling with earthy, aromatic notes.
• Vegan Butter or Oil: For sautéing and adding richness.
• Vegan Puff Pastry or Pie Crust: Encases all the goodness in a crispy, golden shell.

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How To Make the Vegan Pot Pie with Chickpeas

Step 1: Prepare the Filling Base

In a large skillet, heat vegan butter or oil over medium heat. Sauté chopped onion and minced garlic until softened and fragrant, about 3-4 minutes.

Step 2: Cook the Vegetables

Add diced potatoes and carrots to the skillet. Pour in vegetable broth, cover, and let simmer for 10-12 minutes until the vegetables are fork-tender.

Step 3: Add Chickpeas and Peas

Stir in drained chickpeas and peas, cooking for another 3-4 minutes to heat through. Sprinkle in flour or cornstarch, stirring constantly, to thicken the mixture into a creamy filling.

Step 4: Season and Finish the Filling

Add chopped fresh herbs like thyme and parsley. Season with salt and pepper to taste. Remove from heat and let cool slightly.

Step 5: Assemble the Pot Pie

Preheat the oven to 400°F (200°C). Roll out the vegan puff pastry or pie crust. Pour the filling into a pie dish or baking dish and cover with the crust, trimming and crimping the edges. Cut small slits on top to let steam escape.

Step 6: Bake Until Golden

Brush the top with a little plant-based milk for shine, then bake for 25-30 minutes, or until the crust is golden and crisp. Let it rest for 5-10 minutes before slicing and serving.

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Serving and Storing Vegan Pot Pie with Chickpeas

Serve this pot pie warm, straight from the oven, with a sprinkle of fresh herbs on top for extra aroma. It pairs beautifully with a light green salad or roasted vegetables. For storing, let the pie cool completely, then cover and refrigerate for up to 4 days. Reheat slices in the oven to bring back that crisp crust, or warm individual portions in the microwave (though the crust will be softer).

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Frequently Asked Questions

How do I make this pot pie gluten-free?

Simply use a gluten-free pie crust or puff pastry, and swap the flour with cornstarch or a gluten-free flour blend for thickening.

Can I make this pot pie ahead of time?

Yes! Prepare the filling and refrigerate it up to a day ahead. Assemble with the crust just before baking for the best texture.

Can I freeze the pot pie?

Absolutely. Assemble the pot pie and freeze it unbaked, wrapped tightly. Bake from frozen at 375°F (190°C) for about 45-50 minutes.

What other vegetables can I add?

Feel free to mix in mushrooms, green beans, corn, or even spinach for extra variety and nutrients.

How do I prevent a soggy bottom crust?

Blind-bake the bottom crust for 10 minutes before adding the filling, or stick with a top-crust-only version for simplicity.

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Want More Comfort Food Ideas?

If you’re loving this Vegan Pot Pie with Chickpeas, you’ll want to check out these other cozy and delicious recipes:

• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine for a zesty, comforting twist.
• Garlic Parmesan Beef Spaghetti Pasta when you crave something hearty and pasta-filled.
• Strawberry Cheesecake Banana Pudding to satisfy your sweet tooth after a savory meal.
• Blueberry Swirl Yogurt Bites for a light and fruity treat.
• Reese’s Cheese Ball: A Sweet and Salty Delight when you’re entertaining and need a crowd-pleaser.

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Save This Pin + Share Your Results

📌 Save this Vegan Pot Pie with Chickpeas to your Pinterest comfort food board so you can make it anytime: Life with Nina Pinterest.

I’d love to hear how yours turned out! Did you stick to chickpeas, or add in some mushrooms or lentils? Drop your results and tweaks in the comments — sharing helps us all cook better together.

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