Nina Johnson
Golden, flaky pastry meets hearty, comforting filling in this Vegan Pot Pie with Chickpeas. It’s everything you crave in a classic pot pie—savory vegetables, cozy herbs, and rich, creamy sauce—made entirely plant-based. Whether you’re cooking for a weeknight dinner or prepping ahead for guests, this dish delivers warmth in every bite.
Instead of chicken, chickpeas bring a tender bite and satisfying protein to the filling. Mixed with potatoes, carrots, peas, and fresh thyme, the whole thing is wrapped in a golden puff pastry crust that turns irresistibly crispy in the oven. It’s nostalgic comfort food with a modern vegan twist.
What Kind of Puff Pastry Should I Use?
Look for a dairy-free puff pastry brand—many grocery store varieties are accidentally vegan, but double-check the ingredients for butter or milk solids. Thawed frozen puff pastry works perfectly here, providing a crisp and flaky top crust that contrasts beautifully with the creamy filling underneath.
Ingredients for the Vegan Pot Pie with Chickpeas
Chickpeas: These serve as the hearty, protein-rich substitute for meat and soak up the flavorful gravy beautifully.
Potatoes: Tender and starchy, they help bulk up the filling and add substance.
Carrots: For a touch of sweetness and color.
Celery: Adds aromatic depth and a subtle crunch.
Peas: Little bursts of green that bring freshness and color.
Onion & Garlic: The flavor base—sautéed until golden to build rich umami.
Thyme & Bay Leaf: Earthy, comforting herbs that infuse the whole dish with warmth.
Flour: Used to thicken the filling into that perfect pot pie consistency.
Vegetable Broth: The liquid base that carries all the savory flavor.
Unsweetened Plant Milk: Makes the sauce creamy without overpowering the other flavors.
Olive Oil: For sautéing the veggies and keeping everything luscious.
Salt & Pepper: Essential for seasoning the filling to perfection.
Vegan Puff Pastry: The crowning glory—golden, flaky, and essential for that pot pie finish.
How To Make the Vegan Pot Pie with Chickpeas
Step 1: Build the Flavor Base
Heat olive oil in a large skillet or pot. Add diced onion, garlic, celery, and carrots. Sauté until softened and fragrant, about 5-7 minutes.
Step 2: Add the Hearty Veggies
Stir in the potatoes, chickpeas, thyme, bay leaf, salt, and pepper. Cook for another 5 minutes, allowing the potatoes to start softening.
Step 3: Create the Creamy Sauce
Sprinkle flour over the mixture and stir to coat evenly. Slowly pour in the vegetable broth while stirring continuously to avoid lumps. Add the plant milk and simmer until the sauce thickens, about 8-10 minutes.
Step 4: Mix in the Peas
Once the sauce is thick and creamy and the potatoes are tender, stir in the peas and remove the bay leaf. Taste and adjust seasoning as needed.
Step 5: Assemble the Pot Pie
Preheat oven to 400°F (200°C). Transfer the filling into a pie dish or individual ramekins. Lay the puff pastry sheet over the top, trimming any excess and crimping the edges to seal. Cut a few slits in the top to vent.
Step 6: Bake Until Golden
Bake for 25-30 minutes, or until the puff pastry is golden brown and crisp. Let cool slightly before serving.
How to Serve and Store Your Vegan Pot Pie
Serve your vegan pot pie hot from the oven with a sprinkle of fresh thyme on top. It pairs beautifully with a light green salad or roasted vegetables for a complete meal.
To store leftovers, let the pie cool completely and refrigerate in an airtight container for up to 4 days. Reheat in the oven at 350°F to preserve the crispiness of the crust.
Frequently Asked Questions
Can I make this pot pie gluten-free?
Yes! Use a gluten-free puff pastry and substitute the flour with a gluten-free all-purpose blend.
Can I freeze the pot pie?
Absolutely. Assemble and freeze before baking. Bake from frozen at 375°F for 45-50 minutes.
What vegetables can I substitute?
Feel free to add mushrooms, corn, or green beans based on your preference or season.
Can I use canned chickpeas?
Yes, canned chickpeas work perfectly. Just drain and rinse them before using.
How do I prevent the bottom from getting soggy?
Bake the pot pie on the lower rack of the oven and avoid overfilling with sauce.
Want More Dinner Ideas?
If you love this vegan pot pie, here are a few more cozy recipes you might enjoy:
- Creamy Parmesan Pasta with Sauteed Garlic Butter Chicken
- Low-Carb Greek Chicken Bowls
- Mississippi Beef and Noodles
- Creamy Cajun Shrimp Pasta
- Healthy Sausage Veggie Skillet Meal
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you go heavy on the herbs or keep it classic? Did you sneak in extra veggies?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.
Vegan Pot Pie with Chickpeas
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
Description
A cozy, plant-based spin on the classic comfort food, this Vegan Pot Pie with Chickpeas combines a golden puff pastry crust with a rich, savory filling. Loaded with chickpeas, potatoes, and vegetables in a creamy herb sauce, it’s perfect for weeknight dinners or make-ahead meals.
Ingredients
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 medium potatoes, peeled and diced
1 (15 oz) can chickpeas, drained and rinsed
1/2 tsp dried thyme (or 1 tsp fresh)
1 bay leaf
Salt and black pepper to taste
2 tbsp all-purpose flour
1 1/2 cups vegetable broth
1/2 cup unsweetened plant milk (e.g., almond or oat)
1/2 cup frozen peas
1 sheet vegan puff pastry, thawed
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened.
- Stir in potatoes, chickpeas, thyme, bay leaf, salt, and pepper. Cook for 5 more minutes.
- Sprinkle flour over the mixture and stir. Gradually pour in vegetable broth, followed by plant milk, stirring constantly until smooth.
- Simmer for 8-10 minutes, or until the sauce thickens and potatoes are tender. Remove bay leaf and stir in peas.
- Transfer filling to a pie dish or individual ramekins. Cover with puff pastry, trimming edges and cutting slits for steam to escape.
- Bake for 25-30 minutes until the pastry is golden and crisp. Let cool slightly before serving.
