🌱 Vegan Chickpea and Potato Pot Pie 🥧
This Vegan Chickpea and Potato Pot Pie is a golden crust over a creamy filling of chickpeas, potatoes, carrots, and peas. It tastes like the pot pie you grew up with — just without the chicken and dairy. The filling should be thick enough to stand on a fork. The crust should shatter when you cut in.
I love this on a cold night. Make the filling first so it can cool a little. Hot filling under raw pastry makes a soggy bottom. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Pot Pie 💚
- 🌱 Completely vegan
- 🥧 Flaky golden crust
- 🥔 Creamy potato filling
- 🫘 Hearty chickpeas
- 🥕 Peas and carrots
- 🏠 Cozy Sunday dinner
The Secret to Filling That Isn’t Runny
Cook the flour in the vegan butter before the broth goes in. That’s the gravy. Let the filling simmer until it coats a spoon, then cool 10 minutes before the crust goes on. A few slits in the top let steam out so the pastry stays crisp.
Frequently Asked Questions ❓
Can I use store-bought crust? 🥧
Yes. Check that it’s vegan. Many refrigerated pie crusts are.
Can I make it ahead? 🧊
Yes. Assemble, refrigerate, and bake the next day. Add 10 extra minutes.
Do I need a bottom crust? 🍽️
No. A top-crust-only pie is easier and still looks like the photo.
🌱 Vegan Chickpea and Potato Pot Pie
Ingredients 🛒
For the Filling
- 2 tablespoons vegan butter or oil
- 1 onion, diced
- 2 carrots, diced
- 2 potatoes, peeled and cubed
- 2 cloves garlic, minced
- ¼ cup flour
- 2 cups vegetable broth
- ½ cup unsweetened plant milk
- 1 can (15 oz) chickpeas, rinsed
- 1 cup peas
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon thyme
- ½ teaspoon paprika
For the Crust
- 1 vegan pie crust (store-bought or homemade)
- Plant milk, for brushing
Instructions 👩🍳
- Heat the vegan butter in a pot. Cook the onion, carrot, and potato 8 minutes. Add garlic and cook 30 seconds.
- Stir in the flour and cook 1 minute. Whisk in the broth and plant milk.
- Simmer 8–10 minutes, until the potatoes are tender and the sauce is thick.
- Stir in chickpeas, peas, salt, pepper, thyme, and paprika. Cool 10 minutes.
- Heat oven to 400°F (200°C). Pour filling into a pie dish. Cover with crust, crimp the edges, and cut slits.
- Brush with plant milk and bake 30–35 minutes, until golden. Rest 10 minutes before slicing.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 380 |
| Protein | 10g |
| Net carbohydrates | 44g |
| Total carbohydrates | 50g |
| Fiber | 6g |
| Total fat | 16g |
| Sodium | 720mg |
Estimates based on chickpeas, potatoes, vegetables, and vegan pie crust. Exact numbers may vary by crust brand.
Notes & Tips 💡
- If the filling looks thin, simmer a few more minutes before it goes in the dish.
- A pinch of nutritional yeast in the gravy adds extra savoriness.
- Leftovers reheat well in the oven so the crust stays crisp.
- Puff pastry works if you want extra flakes on top.
This Vegan Chickpea and Potato Pot Pie is creamy, golden, and packed with vegetables. Sunday dinner in a pie dish. 🥧🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
