Olivia McKenney
Golden, flaky pastry hugging a hearty, comforting filling—this Vegan Pot Pie with Chickpeas is everything you crave on a cozy evening. Packed with chickpeas, carrots, peas, and potatoes, it delivers a creamy, savory bite without any dairy or meat. This dish balances rustic homestyle charm with plant-based goodness, making it a go-to for vegans and omnivores alike.
Imagine pulling this bubbling pot pie from the oven, its buttery top crackling as your fork breaks through to reveal a luscious vegetable and chickpea filling. It’s the kind of meal that makes you slow down, savor, and maybe even sneak seconds.
What Kind of Puff Pastry Should I Use?
Look for a vegan puff pastry brand—many store-bought versions are accidentally vegan, but always check the ingredients for butter or milk solids. You want a pastry that puffs beautifully and turns golden without getting soggy underneath. Thaw it according to package instructions before using.
Ingredients for the Vegan Pot Pie with Chickpeas
- Chickpeas: The star protein, adding heartiness and a lovely, slightly nutty texture.
- Carrots and Peas: Bring sweetness and color to the filling.
- Potatoes: Provide body and creaminess when cooked down.
- Onion and Garlic: Build the aromatic base, essential for flavor depth.
- Vegetable Broth: Creates a savory sauce that ties all the ingredients together.
- Flour or Cornstarch: Thickens the filling for that classic pot pie consistency.
- Non-Dairy Milk or Cream: Adds richness without dairy.
- Herbs (like thyme or rosemary): Infuse earthy, fragrant notes.
- Vegan Puff Pastry: Seals the deal with its crisp, golden top.
How To Make the Vegan Pot Pie with Chickpeas
Step 1: Sauté the Aromatics
Heat a bit of olive oil in a pan and sauté chopped onions and garlic until translucent. This sets the foundation of flavor for the filling.
Step 2: Add the Vegetables
Toss in diced carrots, potatoes, and drained chickpeas. Cook for a few minutes until the veggies start to soften.
Step 3: Make the Sauce
Sprinkle flour over the mixture and stir well. Gradually pour in vegetable broth and non-dairy milk, stirring constantly to create a thick, creamy sauce. Add peas and fresh herbs like thyme, then season with salt and pepper to taste.
Step 4: Assemble the Pie
Transfer the filling to a baking dish. Roll out the thawed vegan puff pastry and drape it over the top, trimming any excess. Press the edges to seal and cut a few small slits for steam to escape.
Step 5: Bake to Perfection
Bake at 400°F (200°C) for about 25–30 minutes, or until the pastry is golden brown and crisp. Let it cool slightly before serving.
Serving and Storing Your Vegan Pot Pie with Chickpeas
Serve this pot pie warm, straight from the oven, paired with a simple green salad or roasted veggies. It’s hearty enough to stand on its own but shines even brighter with a fresh side.
To store leftovers, cover and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) to maintain the pastry’s crispness. You can also freeze the baked pie for up to 2 months—just wrap it tightly and thaw before reheating.
Frequently Asked Questions
Can I make this pot pie ahead of time?
Yes! Prepare the filling a day in advance and store it in the fridge. Assemble and bake when ready to serve.
Can I use frozen vegetables?
Absolutely. Frozen peas and carrots work perfectly and save prep time.
What non-dairy milk works best?
Oat, soy, or almond milk are all good options. Choose an unsweetened variety to avoid altering the flavor.
Can I make it gluten-free?
Yes—use gluten-free flour for thickening and a gluten-free puff pastry or crust.
How do I prevent the bottom from getting soggy?
Pre-bake the filling for 5–10 minutes before adding the pastry, or bake on a lower oven rack to help the bottom firm up.
Want More Dinner Ideas with a Twist?
If you love this Vegan Pot Pie with Chickpeas, check out these other savory favorites:
• Cheesy Spinach Stuffed Shells for a creamy, plant-forward pasta bake.
• Soft and Fluffy Homemade Naan Bread to serve alongside stews and curries.
• One-Pan Garlic Herb Chicken with Potatoes & Green Beans for an easy, hearty skillet meal.
• Delicious Corned Beef Hash when you’re craving classic comfort food.
• Mexican Cornbread Casserole for a spicy, cheesy bake.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime.
And let me know in the comments how yours turned out. Did you add extra veggies or switch up the herbs? Did you try making it gluten-free?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter!
Vegan Pot Pie with Chickpeas
- Total Time: 50 minutes
- Yield: 4 servings
Description
A cozy, plant-based pot pie packed with chickpeas, carrots, peas, and potatoes in a creamy, savory sauce, all wrapped under golden vegan puff pastry. Perfect for chilly evenings or when you’re craving comfort food with a nourishing twist.
Ingredients
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 medium potatoes, diced
1 ½ cups cooked chickpeas (or canned, drained)
½ cup peas (fresh or frozen)
2 tablespoons flour (or cornstarch)
1 cup vegetable broth
½ cup unsweetened non-dairy milk (oat, soy, or almond)
1 teaspoon fresh thyme (or ½ teaspoon dried)
Salt and pepper, to taste
1 sheet vegan puff pastry, thawed
Instructions
- Preheat oven to 400°F (200°C).
- In a pan, heat olive oil and sauté onion and garlic until soft.
- Add carrots, potatoes, and chickpeas; cook for 5–7 minutes.
- Stir in flour; gradually add broth and non-dairy milk, stirring to thicken.
- Add peas, thyme, salt, and pepper. Cook for 2–3 more minutes.
- Transfer filling to a baking dish; cover with puff pastry, sealing edges and cutting slits on top.
- Bake for 25–30 minutes until golden. Cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
