🌱 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. 💚
Jump to Recipe ↓ 🌱
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.
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.
🌱 Vegan Chickpea and Potato Pot Pie
Ingredients 🛒
For the Filling
- 2 tablespoons olive oil or vegan butter
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup frozen peas
- 3 tablespoons flour
- 2 cups vegetable broth
- ½ cup unsweetened plant milk
- 1 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon soy sauce or tamari
For the Crust
- 1 sheet vegan puff pastry or 1 vegan pie crust
- Plant milk, for brushing
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.
Nutrition
| Nutrient | Per slice (1/6) |
|---|---|
| Calories | 340 |
| Protein | 9g |
| Net carbohydrates | 38g |
| Total carbohydrates | 43g |
| Fiber | 5g |
| Total fat | 15g |
| Sodium | 620mg |
Estimates based on chickpeas, potatoes, vegetables, and a vegan pastry crust. Exact numbers may vary by crust type.
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.
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!
