Vegan CHICKPEA AND POTATO POT PIE
This Vegan Chickpea and Potato Pot Pie is cozy, creamy, and baked under a golden flaky crust. Chickpeas, potatoes, carrots, and peas simmer in a savory dairy-free gravy, then get tucked into a pie dish and topped with pastry. It’s classic pot-pie comfort — no chicken, no dairy, all flavor.
I love how hearty this feels on a chilly night. The filling is thick enough to slice, the crust turns deep golden, and leftovers might be even better the next day.
Why You’ll Love This Vegan Pot Pie
- Completely plant-based
- Flaky golden crust
- Hearty potato and chickpea filling
- Classic pot-pie vegetables
- Creamy dairy-free gravy
- Great for leftovers
The Secret to a Thick, Sliceable Filling
Cook the vegetables until the potatoes are just tender, then thicken the gravy before it goes into the crust. A mix of flour and plant milk gives you that creamy pot-pie sauce without dairy. Cool the filling slightly so it doesn’t make the pastry soggy, and cut a few vents in the top so steam can escape.
Vegan Recipes
Vegan CHICKPEA AND POTATO POT PIE
- Prep20 min
- Cook40 min
- Total1 hr
- Servings6 slices
- Calories340 kcal
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Heat the oil in a large skillet. Cook the onion and carrots for 5 minutes. Add the garlic and potatoes and cook 2 minutes more.
- Sprinkle in the flour and stir for 1 minute. Slowly add the broth and plant milk, stirring until the sauce thickens.
- Add the chickpeas, peas, thyme, salt, pepper, and soy sauce. Simmer for 8–10 minutes, until the potatoes are just tender and the filling is thick. Cool slightly.
- Pour the filling into a 9-inch pie dish. Cover with the pastry, trim the edges, and cut a few vents in the top. Brush with plant milk.
- Bake for 25–30 minutes, until the crust is deep golden and the filling is bubbling.
- Rest for 10 minutes before slicing.
Notes & Tips
- If the filling looks thin, simmer a few extra minutes before adding the crust.
- A pinch of poultry seasoning or sage makes it taste extra classic.
- Cover the crust edges with foil if they brown too quickly.
- This is excellent with a simple green salad on the side.
Nutrition Facts
Per serving · recipe makes 6 slices
| Nutrient | Amount per serving |
|---|---|
| Calories | 340 kcal |
| Total fat | 15 g |
| Sodium | 620 mg |
| Total carbohydrate | 43 g |
| Fibre | 5 g |
| Protein | 9 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Can I use puff pastry?
Yes. A sheet of vegan puff pastry or a regular vegan pie crust both work. Puff pastry gives you that extra-flaky top.
Can I make it ahead?
Yes. Make the filling up to 2 days ahead. Assemble and bake just before serving so the crust stays crisp.
How do leftovers keep?
Refrigerate for up to 4 days. Reheat slices in the oven at 350°F (175°C) so the crust doesn’t get soggy. This Vegan Chickpea and Potato Pot Pie is creamy, golden, and full of comfort. A plant-based classic that feels like Sunday dinner. If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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