Cold nights call for a hearty vegan pot pie! This Chickpea Pot Pie is filled with veggies and topped with fluffy homemade vegan biscuits.
Vegan Chickpea Pot Pie with Biscuit Topping
Anything with a fluffy, buttery biscuit on top is a winner in my book. Just look at the fluffiness!!!
Wait, I’m getting ahead of myself here. I apologize. Let’s back up! Today, we’re making a Vegan Pot Pie. We’re filling it with chickpeas, a delicious vegan gravy and plenty of vegetables. Oh, and if it wasn’t obvious, we’re making homemade vegan biscuits to go on top of this beauty.
I have been so determined to make a vegan pot pie that was equally as delicious as all the pot pies I ate when I was younger. Both homemade and those frozen pot pies. Because let’s be real, those frozen pot pies were also pretty good.
But I’m here to share a chickpea pot pie with you that’s definitely better than those frozen ones you grew up with, and it might even rival some of the traditional homemade pot pies you’ve had thanks to the fluffy vegan biscuits we’re adding on top. Don’t believe me? Guess you’ll have to try it yourself!
Ingredients for Vegan Pot Pie
- Don’t let the long ingredient list scare you away from making this chickpea pot pie! It might look overwhelming, but it’s made from pantry staples that I’m sure you already have on hand!Here’s what you’ll need to make the chickpea pot pie filling:
- Vegetables. You’ll need an onion, carrot, celery, potatoes, corn and green peas to make this vegan pot pie. You can also throw in any other veggies you have lying around!
- Garlic. I recommend using fresh garlic cloves.
- Chickpeas. I used canned chickpeas for ease, but if you want to use dried, here’s a great guide on how to cook dried chickpeas, or follow the video in this post to make them in the pressure cooker.
- Vegetable broth. If you use store-bought, I recommend low sodium so that you can control the amount of salt in the recipe.
- Flour. Either white flour or whole wheat will work!
- Tapioca starch. This will help thicken the vegan gravy in our chickpea pot pie. You could also use cornstarch or arrowroot starch.
- Nutritional yeast. This add umami flavor to the vegan gravy in our chickpea pot pie.
- Seasonings. I used an Italian seasoning blend, salt and pepper. You could add in dried thyme, oregano and rosemary if you don’t have a pre-made Italian blend at home.
You could always just make the chickpea pot pie filling and use a store-bought crust or puff pastry, but if you plan to top your vegan pot pie with homemade biscuits, here’s what you’ll need:
- Flour. I recommend using all-purpose flour.
- Baking powder. This will help our vegan biscuits get nice and fluffy.
- Salt.
- Vegan butter. I used Earth Balance vegan butter.
- Ice water. It has to be ice water! We need ice water for our biscuits to prevent the butter from melting.
How to Make Chickpea Pot Pie Filling
It all starts with the filling! I stuffed this vegan pot pie with allllll the vegetables: onions, carrots, celery, potatoes, corn and green peas. Feel free to add mushrooms or green peas to the mix! The recipe is pretty forgiving, so you can use any vegetables you have on hand. And instead of chicken, we’re using chickpeas! They’re a great source of fiber and plant protein. Basically magical beans🌟 .
To make the chickpea pot pie filling, you’ll start by sauteeing all your veggies and chickpeas until everything starts to soften. Then, you add in the broth, flour, tapioca starch, nutritional yeast and the seasonings. Keep cooking until a vegan gravy develops and starts to thicken, which should take about 10 minutes.
How to Make Vegan Biscuits
Let’s talk about the biscuit topping situation. You can totally use a store bought crust or puff pastry to make this vegan pot pie a little more weeknight friendly, but if you’ve got the time, I highly recommend making these homemade vegan biscuits to go on top!
I didn’t want to go the crust route because crusts are kind of finicky to make and boring to eat. Don’t buttery, fluffy AF vegan biscuits sound so much better?! I thought so, too.
To make the vegan biscuits, add your dry ingredients and mix to combine. Then toss in your cold butter and combine it with the dry ingredients using a pastry cutter or a fork until you have a course, sandy mixture. Slowly add the water and stir the dough with a wooden spoon until it just starts to come together.
Finally, turn the dough out onto a floured surface and knead until the dough is nice and smooth. Roll the dough out so that it’s roughly the same size and shape as your baking dish.
How to Make Vegan Pot Pie
Alright, let’s get this beauty in the oven! Once you have the chickpea pot pie filling ready, add it to a baking dish or a cast iron pan, then carefully place your biscuit dough directly on top. You’ll preheat the oven to 425F and let the vegan pot pie bake for 30-35 minutes, or until the vegan gravy is bubbling and the biscuit topping is golden and crispy.
Once your vegan pot pie is finished baking, pull it out and let it rest for about 10 minutes before slicing into it. This will allow the gravy to set a bit. If you’re feeling extra fancy, top everything off with a bit of fresh rosemary!
That’s all there is to it! Loaded vegetable filling and soft, pillowy biscuit topping. The best couple since PB&J; don’t argue with me on that one.
More Vegan Comfort Food Recipes
I hope you make this vegan pot pie for all of your loved ones, plant-eaters and carnivores alike, and watch their eyes widen when they take a bite of this deliciousness! Let me know if you cook it – I always love to hear about your kitchen adventures!
If you’re looking for more vegan comfort food recipes, check out these ones!
- Vegan Enchilada Casserole
- Vegan Baked Ziti
- Dairy Free Mac and Cheese
- Vegan Chicken and Sausage Gumbo
- Funfetti Vegan Cookie Dough
Vegan Chickpea Pot Pie with Biscuit Topping
Cold nights call for a hearty vegan pot pie! This Chickpea Pot Pie is filled with veggies and topped with fluffy homemade vegan biscuits.
Ingredients
For the filling:
- 1 yellow onion, diced
- 1 medium carrot, diced
- 2 celery ribs, diced
- 1 medium white or gold potato, chopped into 1/2-inch pieces
- 3 garlic cloves, minced
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 cup corn, fresh or frozen
- 1/2 cup green peas, fresh or frozen
- 1 1/2 cups vegetable broth
- 2 tablespoons flour (whole wheat or all-purpose)
- 2 tablespoons tapioca starch (or arrowroot starch)
- 1 tablespoon nutritional yeast
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the biscuit topping:
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup dairy-free butter (I use Earth Balance)
- 1/2 cup ice cold water
- Fresh rosemary, for garnish
Instructions
- Preheat oven to 425F.
- In a medium skillet, warm a little oil or grease the pan with cooking spray. Add onion; cook for 5-7 minutes, until onions begin to brown. Add carrots, celery, and potato; cook for 8-10 minutes, until the vegetable are semi-tender. Add garlic; cook for 1 minute until fragrant. Add chickpeas, corn and green peas; cook until heated through, if vegetables are frozen.
- Add broth, flour, tapioca starch, nutritional yeast, Italian seasoning, salt and pepper. Cook for 10 minutes, stirring frequently, until the mixture thickens.
- In a large casserole baking dish or cast iron pan, add the chickpea and vegetable filling.
- In a large bowl, add flour, baking powder and salt; stir to combine. Add butter. Using a pastry blender or fork, cut the butter into the flour until it is in small pieces. It should look like coarse, wet sand. Slowly pour in the water, stirring with a wooden spoon, until a dough forms.
- Dump the dough onto a floured surface; knead a few times to get a smooth dough. Using a rolling pin, roll the dough into a rectangle the shape and size of your baking dish. Carefully place the dough on top of the filling in the baking dish.
- Bake for 30-35 minutes, until the filling is bubbling and the biscuit topping is golden and crispy.
- Serve with fresh rosemary as a garnish.
