Vegan Chickpea Pot Pie

A slice of veggie pot pie with a potato, carrot, peas, corn and chickpea filling on a plate. The whole pie can be seen in the background.

5 from 1 vote

An easy-to-make, hearty vegetarian pot pie with a creamy chickpea veggie filling between two layers of flaky crust. Perfect for holidays and everyday!

Prep Time10

Cook Time45

Total Time55

Course: Main Dish

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

¼ cup plant-based butter 55 g
2 tsp Italian seasoning
pinch of salt and pepper
⅓ cup all-purpose flour 50 g
1 ½ cup vegetable stock 350 mL
¾ cup almond milk 175 mL
½ cup frozen peas 75 g
½ cup frozen corn 75 g
1 cup chickpeas drained and rinsed (225 g)
3 small Yukon gold potatoes peeled and large diced (approx. 250 g)
2 stalks of celery diced
1 large carrot peeled and diced
2 unbaked vegan pie crusts

Instructions

Mix Butter, Flour and Seasoning: In a large pot or deep skillet over medium heat, melt the butter then whisk in the Italian seasoning, salt, pepper and flour. Cook for 2 minutes, stirring.
Add Stock and Milk: Whisk in the stock and almond milk and continue mixing for another 2 minutes.
Add the Vegetables: Add in the peas, corn, chickpeas, potatoes, celery and carrot. Bring to a light simmer then reduce the heat to medium-low and simmer until the potatoes are tender, stirring often for 10-15 minutes.
Cool Mixture & Preheat Oven: Remove the pot from the heat and let cool for at least 10 minutes. While you're waiting, preheat the oven to 425℉. Lightly spray a 9-inch pie dish with non-stick cooking spray.
Prepare the Pie Crust: Press one crust into the pie pan and lightly perforate the bottom of the crust with a fork a number of times. Omit this step for a crustless/single crust pot pie.
Add Filling & Topping: Add the vegetable filling to the pie dish and then place the second crust on top. Using a fork, press along the edges of the pie to form a textured, sealed crust. Brush the top of the pie lightly with melted plant-based butter, if desired.
Bake: Bake for 25-30 minutes. Watch the pie after 20 minutes to ensure it's not browning too quickly, if so, lightly cover with a piece of foil and continue baking.
Cool & Serve: Let sit 15 minutes before serving, then slice and enjoy!

Notes

Italian Seasoning Substitution: 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp dried thyme, 1/2 tsp dried sage. Pinch of rosemary optional.

For crustless pot pie/single crust pot pie, add the filling directly to a pie dish or rectangular casserole dish and only use a pie crust on top. You can also use puff pastry, phyllo dough or biscuit dough for the topping.

Nutrition