Chickpeas replace the chicken in this open-faced chickpea pot pie which features all the flavors of the classic American dish without any meat, eggs or dairy. Loaded with chickpeas, potatoes, carrots, peas and corn enveloped in a creamy sauce with a touch of thyme, this dish is pure vegan comfort food! This hearty veggie pot pie is also gluten-free and easy to make using a frozen pie crust!
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What is pot pie?
The most popular version of pot pie in America is typically made with chicken, vegetables and a creamy gravy baked in a pie crust.
How do I make pot pie vegan?
For this plant-based version of the classic dish, chickpeas are the star of the show, replacing the chicken that is traditionally used.
Plant-based butter and dairy-free milk are also used in place of their dairy-based counterparts.
Ingredients you'll need
- 1 frozen 9-inch gluten-free, vegan pie shell - I used Wholly Wholesome, but you can use your favorite brand. If you are not gluten-free, feel free to use a traditional frozen pie crust.
- Canned chickpeas
- Chickpea flour
- Vegan butter
- Vegetable broth
- Plant-based milk - I used Oatly brand oat milk.
- Frozen peas
- Frozen corn
- Yukon gold potatoes
- Carrots
- Shallot
- Dried thyme
- Salt
- Freshly ground black pepper
How to make this chickpea pot pie - step by step
First, preheat your oven to 400° F.
Remove the pie crust from the freezer and allow to thaw while the oven is preheating.
When the oven is preheated, place the pie crust on a baking sheet and bake for 15 minutes.
While the pie crust is in the oven, place chopped potatoes and carrots in a 4-quart saucepan and cover with one inch of water.
Bring to a boil and once boiling, cook until just about fork-tender, but not quite (about 3-5 minutes). Drain and set aside.
Using the same saucepan, heat butter over medium heat. You can substitute avocado oil or olive oil, if desired
Add chopped shallot and cook until translucent (about 2 minutes).
Stir in chickpea flour, thyme, salt and pepper until blended.
Gradually stir in broth and milk.
Bring to a boil, stirring constantly until sauce has thickened. Add chickpeas, peas, corn and potato mixture.
Stir in the chickpea and veggie mixture, and remove from heat.
Carefully pour the mixture into the pre-baked pie shell.
Bake for 35-40 minutes until crust is lightly browned and the top of the pie is lightly golden brown and set.
Allow pie to cool at room temperature for at least 10 minutes before cutting and serving.
Ideas for serving
This rich and hearty dish is best served alongside a simple mixed green salad with a light dressing.
Of course, you can just indulge in the pie alone and skip the side salad too. 🙂
Storing and reheating
Store leftover pot pie covered in the refrigerator for up to 5 days.
Leftovers are best enjoyed reheated in the oven on 350°F until warm (approximately 10-15 minutes), but you can microwave as well if desired.
When microwaving, be sure to cover and reheat in 30-second intervals as splattering may occur.
More vegan comfort food recipes
Open-Faced Chickpea Pot Pie
Ingredients
- 1 9-inch gluten-free, vegan frozen pie crust (I used Wholly Wholesome brand which is also soy-free. If you are not gluten-free, feel free to use a traditional frozen pie crust.)
- ¾ cup peeled and cubed Yukon gold potatoes
- ¾ cup peeled and coined carrots
- ¼ cup vegan butter, cut into a few pieces so it melts faster (I used Earth Balance buttery sticks; use soy-free if needed. You can also use avocado oil or olive oil in place of the vegan butter.)
- ¼ cup chopped shallot (sub chopped yellow or sweet onion if desired)
- 6 tablespoon chickpea flour (aka garbanzo bean flour)
- ½ teaspoon dried thyme
- 1 teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 ¼ cups gluten-free vegetable broth
- ¾ cup plant-based milk, unsweetened and unflavored (I used Oatly brand oat milk; if you use oat milk, ensure the brand you are using is certified GF if necessary.)
- 1 cup canned chickpeas, drained and rinsed
- ½ cup frozen peas
- ½ cup frozen corn
Instructions
- First, preheat your oven to 400° F. Remove the pie crust from the freezer and allow to thaw while the oven is preheating. When the oven is preheated, place the pie crust on a baking sheet and bake for 15 minutes.
- While the pie crust is in the oven, place chopped potatoes and carrots in a 4-quart saucepan and cover with one inch of water. Bring to a boil and once boiling, cook until just about fork-tender, but not quite (about 3-5 minutes). Drain and set aside.
- Using the same saucepan, heat butter (or oil) over medium heat. Add chopped shallot and cook until translucent (about 2 minutes).
- Stir in flour, thyme, salt and pepper until well-combined. Note that any clumps of flour will melt in the next steps.
- Gradually stir in broth and milk. Bring to a boil, stirring constantly until sauce has thickened.
- Stir in chickpeas, peas, corn and potato mixture, and remove from heat.
- Carefully pour the mixture into the pre-baked pie shell. Bake on the baking sheet for 35-40 minutes until crust is lightly browned and the top of the pie is lightly golden brown and set. Allow pie to cool at room temperature for at least 10 minutes before serving.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Notes
Nutrition
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Eric Lovelace
We have made this three times now and 6 out of 7 of us LOVE it! My 7-year old is very picky so I'm not sure her vote should count on this dish 🙂
The chickpeas are perfect in there, and the flavor is exactly what you'd expect for a traditional pot pie. I did blend a block of silken tofu with the plant milk before adding it to the pot (we are trying to sneak calcium into our diet) and I don't think it perceptibly changed anything.
Thank you for a "have-again" as my kids say
Sherri Hall
Thanks so much, Eric! I'm so happy you and your family love the pot pie! I hear that about picky kids...I've got a 10-year old one of those too lol. 🙂 Love the idea of adding the silken tofu...will have to try that out. Happy Holidays to you and your family! 🙂
Christie
Absolutely delicious Sherri! This is such a good recipe for the holidays! I need to bookmark this now!
Sherri Hall
Thank you so much, Christie! Hope you enjoy it! 🙂
Michal
Pot pie from scratch is insane and this vegan and GF pot pie looks just wonderful
Sherri Hall
Thanks you so much, Michal! 🙂
Toni
This was really amazing! I can't wait to make it again!
Sherri Hall
Thanks Toni! So glad you enjoyed it! 🙂
Lisa | Garlic & Zest
This pot pie looks rich, creamy and satisfying. Can't believe you made it vegan -- and I love that you made it "topless". This looks like dinner tonight!
Sherri Hall
Thank you very much, Lisa! 🙂 Hope you enjoy!
Carrie | Clean Eating Kitchen
This looks like such a great meat-free alternative! Full of flavor and the perfect comfort food. I look forward to this one!
Sherri Hall
Thank you so much, Carrie! 🙂
Momma D
I made this tonight and made a few minor changes since it was all I had on hand. I used canned coconut milk instead of a carton nut milk, used a red onion and garlic cloves instead of a shallot, left out the peas and added kale freshly picked from my garden, used olive oil instead of butter and used sweet potatoes instead of white potatoes ALSO added a little cumin powder, curry powder, paprika and garlic powder in addition to the thyme......Ooooohhh let me tell you, it was REALLY good, my entire family loved it......even my sons picky meat eating friend was over and really liked it too. I hate to be the person to post that I somewhat changed a few things to your recipe and I normally dont post if Ive changed something but wanted to share my experience with you since you gave me one hell of a base to work with!! Thank you!!!
Sherri Hall
I'm so glad you shared your experience, Momma D! I love that you used the veggies you had; your combination of ingredients and flavors sounds fabulous! I will have to try it with the kale and sweet potatoes myself. I am so happy the base worked out for you and that you and your whole family (and your son's friend) enjoyed it! Hope you have an awesome day! 🙂
Kim B
I'm making this for the third time today. It is SO delicious! My nonvegan friend and vegetarian daughter love it. It's become a staple in my recipe rotation. Thank you for bringing pot pie back into my life as a vegan.
Sherri Hall
That is so great to hear, Kim! I'm so happy you all enjoy the pot pie and have it in your rotation. Thank you so much...that means a lot! 🙂
Jennifer
This pot pie sounds so good and I love that it is gluten free. I can make this for a dinner party I am having this week with some girlfriends.
Sherri Hall
Thanks Jennifer! I hope you all enjoy! 🙂