Vegan Chickpea Pot Pie

This vegan chickpea pot pie offers the warmth and comfort of a classic meal with a plant—based twist, perfect for holidays or any day you crave something cozy and satisfying. The flaky vegan crust paired with a rich, savory filling makes it a standout dish that is easy to prepare ahead, ideal for sharing with family and friends.

I first made this during a chilly holiday gathering and it disappeared fast with multiple requests to bring it again for the next event.

Ingredients

• Olive oil: Adds subtle richness and helps soften the vegetables— opt for extra virgin for better flavor
• Onion: Provides a savory base and sweetness when cooked slowly— yellow onions are ideal
• Garlic: Adds fragrant depth and warmth to the filling— fresh cloves yield the best aroma
• Carrots: Bring natural sweetness and bright color— choose firm and vibrant ones
• Celery: Offers a classic aromatic note and crunch— look for stalks that are crisp and not wilted
• Frozen green peas: Provide pops of sweetness and color— frozen is convenient and fresh—tasting
• Russet potatoes: Give body and creaminess when cooked— select firm potatoes without sprouts
• Canned chickpeas: Feature a hearty protein boost— rinse well to reduce excess sodium and canned flavor
• Dried thyme: Imparts earthy, herbal notes— quality brands keep potency longer
• Rubbed sage: Adds warmth and subtle earthiness— fresh would work but dried is more concentrated
• Smoked paprika: Brings a hint of smokiness and depth— try to find Spanish smoked paprika if you can
• Ground turmeric: Offers earthy color and a mild bitterness balancing flavors— use fresh turmeric powder for vibrancy
• All—purpose flour: Thickens the filling and helps bind ingredients— choose unbleached for better texture
• Vegetable broth: Adds moisture and savory flavor— homemade or low—sodium store—bought works best
• Granulated vegetable bouillon: Enhances umami and heartiness— ensures a satisfying depth
• Unsweetened soy milk: Creamy dairy—free base— choose unsweetened to avoid sweetness altering flavors
• Salt: Brings out overall flavor— fine sea salt is recommended
• Freshly ground black pepper: Adds mild heat and complexity— freshly ground is best for aroma
• Vegan pre—made refrigerated pie crust: Provides the flaky topping and base without dairy— read labels to confirm vegan compliance

Instructions

Prepare Vegetables:

Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Begin by dicing the onion, carrots, celery ribs, and potatoes into small, uniform half—inch cubes. This even size ensures the vegetables cook evenly and create a balanced texture throughout the filling.

Sauté the Aromatics:

In a large skillet or Dutch oven, warm two tablespoons of olive oil over medium heat. Add the diced onions, cooking gently for two to three minutes until they soften and turn translucent. Next, stir in the minced garlic, diced carrots, and celery. Continue sautéing for an additional five minutes, stirring frequently so the vegetables gently soften and become fragrant, building a rich flavor base.

Add Spices and Thicken:

Sprinkle dried thyme, rubbed sage, smoked paprika, ground turmeric, salt, and freshly ground black pepper over the vegetables. Stir the spices for about one minute to release their essential oils and boost the depth of flavor. Then, evenly sprinkle three tablespoons of all—purpose flour over the vegetables. Stir constantly for one to two minutes until the flour coats the mixture and begins to form a roux. This roux will thicken your filling and give it a smooth, velvety texture.

Create Creamy Filling:

Slowly add vegetable broth and unsweetened soy milk while whisking or stirring continuously to prevent lumps from forming. Stir in one tablespoon of granulated vegetable bouillon, diced potatoes, chickpeas, and frozen peas. Let the mixture simmer uncovered for eight to ten minutes, stirring occasionally. Cook until the potatoes are tender and the filling has thickened to a spoonable consistency. Taste and adjust seasoning if necessary.

Assemble the Pot Pie:

Carefully fit the vegan pie crust into a nine—inch pie dish, trimming excess edges as needed. Pour the chickpea and vegetable filling evenly across the bottom crust and smooth the surface with a spoon. Cover with the second pie crust, pinching and crimping the edges to seal tightly. Cut at least three small slits on top to allow steam to escape during baking.

Bake to Perfection:

Place the assembled pot pie on a baking sheet to catch any spills during baking. Bake for thirty to thirty—five minutes until the crust turns a beautiful golden brown and the filling bubbles through the vent holes. Remove from the oven and let the pot pie rest for at least ten minutes before slicing. This resting period allows the filling to set, making sure your slices look neat and hold their shape.

My favorite ingredient is the smoked paprika which gives a subtle smoky note that plays beautifully with the earthiness of the turmeric and sage. This dish was a surprise hit at a holiday potluck where a carnivorous friend asked for the recipe twice and now it’s a tradition we look forward to each year.

Storage Tips

Store leftover pot pie covered in the refrigerator for up to four days. To reheat, gently warm individual slices in a skillet or oven to maintain crust crispness without making it soggy. For longer storage, wrap tightly and freeze for up to three months. Thaw in the refrigerator overnight before reheating.

Ingredient Substitutions

If you prefer nut—free options, swap soy milk with oat milk for a similar creamy texture and subtle sweetness. For a sweeter twist, replace Russet potatoes with diced sweet potatoes which add a lovely color and extra nutrients. You can also experiment with vegan puff pastry as the crust for a flakier, richer top layer.

Serving Suggestions

This pot pie pairs beautifully with a fresh green salad tossed with lemon vinaigrette or steamed seasonal vegetables. A cup of warm herbal tea or a glass of crisp white wine rounds out a comforting meal. Leftovers can be served as a hearty lunch with a side of crusty bread.

Let the pie rest before slicing so the filling sets. Serve warm and enjoy.

Your Recipe Questions Answered

→ Can I substitute soy milk with another plant-based milk?

Yes, oat milk works well as a substitute, maintaining a creamy consistency and adding subtle sweetness without overpowering the filling.

→ What vegetables work best for the filling?

Onions, carrots, celery, russet potatoes, and green peas create a balanced texture and flavor suited for this dish.

→ How can I prevent a soggy bottom crust?

Brushing the bottom crust with soy milk or olive oil before filling acts as a moisture barrier to keep the crust crisp.

→ Is it important to cut vents in the top crust?

Yes, cutting small slits allows steam to escape, preventing sogginess and ensuring the filling cooks evenly.

→ Can sweet potatoes replace russet potatoes in the filling?

Absolutely, sweet potatoes add vibrant color and a mildly sweet, earthy flavor that complements the filling nicely.