Sophia Langley
Golden, flaky crust meets creamy, herb-infused filling – this Vegan Pot Pie with Chickpeas is everything you want in a cozy comfort dish. Bursting with tender vegetables and protein-packed chickpeas, it’s a plant-based twist on a classic that’s just as hearty and satisfying. Perfect for cold nights, family dinners, or anytime you crave a warm, homey meal, this pot pie will win over vegans and non-vegans alike.
The magic lies in its velvety sauce, rich with savory herbs and wholesome veggies, wrapped in buttery puff pastry that bakes to crisp perfection. It’s comfort food made simple, and the best part? It’s completely dairy-free yet indulgent enough to rival any traditional pot pie.
What Kind of Puff Pastry Should I Use?
For the best results, choose an all-butter or vegan-friendly puff pastry. Many store-bought puff pastries are accidentally vegan, but always check the label for dairy or eggs. A quality puff pastry will puff up beautifully, giving you those gorgeous golden layers. Let it thaw properly before use to ensure even baking and that perfect crisp.
Ingredients for the Vegan Pot Pie with Chickpeas
- Chickpeas – They bring heartiness and protein, making the pie filling satisfyingly substantial.
- Carrots – Sweet and tender, they add color and natural sweetness.
- Green peas – A pop of freshness and subtle sweetness balances the creamy filling.
- Potatoes – Give the filling a comforting, starchy base that thickens beautifully.
- Onions & garlic – The flavor foundation, bringing depth and aroma.
- Celery – Adds a subtle crunch and earthy undertone.
- Vegetable broth – Forms the base of the creamy sauce.
- Coconut milk or unsweetened almond milk – For a creamy, dairy-free sauce.
- Flour & vegan butter – Work together to create the roux, thickening the filling.
- Thyme & rosemary – Classic herbs that give that signature pot pie flavor.
- Salt & pepper – Essential for balancing and enhancing all the flavors.
- Vegan puff pastry – The crispy golden top that seals all the goodness inside.
How To Make the Vegan Pot Pie with Chickpeas
Step 1: Sauté the Aromatics
In a large skillet or saucepan, heat vegan butter over medium heat. Add chopped onions, garlic, and celery, cooking until softened and fragrant, about 5 minutes.
Step 2: Build the Roux
Sprinkle flour over the sautéed vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
Step 3: Create the Creamy Sauce
Slowly whisk in vegetable broth and coconut milk (or almond milk), stirring constantly to avoid lumps. Simmer until thickened into a smooth, creamy sauce.
Step 4: Add the Vegetables and Chickpeas
Stir in diced carrots, potatoes, and chickpeas. Let them cook for 10–12 minutes, or until the potatoes are tender. Add green peas toward the end to keep them vibrant and slightly crisp.
Step 5: Season Generously
Add thyme, rosemary, salt, and black pepper to taste. Let the filling simmer gently, allowing the flavors to meld together.
Step 6: Assemble the Pot Pie
Transfer the filling into a baking dish or individual ramekins. Roll out the vegan puff pastry and lay it over the filling, sealing the edges. Cut small slits on top for steam to escape.
Step 7: Bake to Perfection
Brush the pastry with a bit of plant-based milk for a golden finish. Bake in a preheated oven at 400°F (200°C) for 25–30 minutes, or until the crust is puffed and deeply golden.
Step 8: Cool and Serve
Let the pie rest for a few minutes before serving to allow the filling to set slightly. Serve warm and enjoy that first crispy, creamy bite.
Serving and Storing Your Vegan Pot Pie with Chickpeas
This pot pie is best enjoyed fresh out of the oven when the crust is at its crispiest and the filling is bubbling hot. For leftovers, let the pie cool completely before storing in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in the oven at 350°F (175°C) until the crust is re-crisped and the filling heated through.
If you’d like to freeze it, assemble the pie but skip the baking. Wrap tightly in foil and freeze for up to 2 months. Bake directly from frozen, adding 10–15 extra minutes to the baking time.
What to Serve With Vegan Pot Pie with Chickpeas?
1. Crisp Green Salad
A simple salad with mixed greens, cucumbers, and a light vinaigrette balances the rich, creamy filling.
2. Roasted Parmesan Potatoes
Try these Roasted Parmesan Potatoes for a crispy, cheesy side that complements the pot pie’s creamy texture.
3. Garlic Green Beans
Lightly sautéed or steamed green beans tossed in garlic and olive oil for a fresh, crunchy bite.
4. Cranberry Sauce
The sweet-tart flavor pairs wonderfully with the savory, herb-packed filling.
5. Warm Dinner Rolls
Soft, fluffy rolls are perfect for sopping up that creamy filling.
6. Lemon Herb Roasted Vegetables
A colorful mix of roasted carrots, zucchini, and bell peppers brings freshness to the plate.
7. Creamed Potatoes
For an extra dose of comfort, creamy mashed or stewed potatoes work beautifully alongside.
Want More Comforting Vegan Ideas?
If you loved this creamy, veggie-packed Vegan Pot Pie with Chickpeas, you might also enjoy these hearty dishes:
- Crispy Baked Vegan Taquitos for a crunchy, protein-rich snack.
- Roasted Veggie and Hummus Bowl packed with fresh flavors and wholesome goodness.
- Loaded Hummus for a shareable, crowd-pleasing dip.
- Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing if you can’t get enough chickpeas.
- Greek Feta Salad Tower for a refreshing, Mediterranean-inspired side.
Save This Vegan Pot Pie with Chickpeas
Planning a cozy dinner or family gathering? Hit that Save button because you’ll want this pot pie recipe handy when comfort food cravings strike.
Tried this Vegan Pot Pie with Chickpeas? I’d love to hear how it turned out! Did you keep it classic or add your own twist, like swapping in sweet potatoes or tossing in spinach? Share your version in the comments!
📌 Pin this recipe to your ‘Comfort Food Favorites’ board on Pinterest – you’ll thank yourself when that craving for something warm and hearty hits.
Want even more plant-based comfort food? Follow TasteBursts Recipes on Pinterest for endless inspiration and discover your next favorite meal!
Vegan Pot Pie with Chickpeas
Equipment
- Skillet
- Baking dish
Ingredients
Ingredients
- 1 tablespoon vegan butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 stalks celery diced
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup coconut milk or unsweetened almond milk
- 1 cup carrots diced
- 2 cups potatoes diced
- 1.5 cups chickpeas cooked or canned drained
- 1 cup green peas
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- to taste salt and black pepper
- 1 sheet vegan puff pastry thawed
- 2 tablespoons plant-based milk for brushing
Instructions
- Sauté the aromatics in vegan butter until softened.
- Sprinkle flour and cook briefly to form roux.
- Whisk in vegetable broth and milk; simmer until thick.
- Add vegetables and chickpeas; cook until tender.
- Season with herbs, salt, and pepper.
- Assemble with puff pastry, sealing edges.
- Bake at 400°F (200°C) until golden.