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Chickpeas replace the chicken in this Open-Faced Vegan Pot Pie, which features all the flavors of the classic American dish without any meat, eggs or dairy. This creamy chickpea-vegetable pot pie is also gluten-free and easy to make using a frozen pie crust! This hearty pot pie is loaded with chickpeas, potatoes, carrots, peas and corn enveloped in a creamy sauce with a touch of thyme. Pure vegan comfort food!
Growing up, I was OBSESSED with chicken pot pies. In fact, my dad would make them from scratch, and they were to-die-for!
But, he didn’t stop at there. He made all different kinds, my two other favorites being chicken Parmesan pot pie and eggplant Parmesan pot pie.
We even started making a list of all the varieties he could make if he opened a pot pie restaurant. 😉
When Greg and I got married, he was obsessed with my dad’s pot pies too.
However, he hasn’t had one since going gluten-free in 2015.
It was one of things I added to my list to try and make gluten-free one day.
But, I’m not really a make my own gluten-free pie crust from scratch kind of person, and all that rolling and trimming just really isn’t my jam so…
Fast forward four years later and not only was I still faced with the challenge of making the pot pie gluten-free, but now also vegan!
Of course, I knew I would use chickpeas as my chicken replacement, because duh, I’m a chickpea fiend.
But the pesky pie crust was still an issue.
I don’t remember exactly when it hit me, but I had the idea to just use my favorite gluten-free and vegan frozen pie crust shell and make the dang pot pie TOPLESS!
Oh, such scandal! A pot pie without a top!
Well, butter my butt (with plant-based butter, of course) and call me a biscuit! 😉
Not only did the experiment work, it worked DELICIOUSLY!
And, I can’t wait to share it with you! 🙂
- Frozen 9-inch gluten-free, vegan pie crust (I used Wholly Wholesome, but you can use your favorite brand)
- Canned chickpeas
- Chickpea flour
- Vegan butter
- Vegetable broth
- Plant-based milk (I used Oatly brand oat milk)
- Frozen peas
- Frozen corn
- Yukon gold potatoes
- Dried thyme
- Kosher 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.
What to serve with this pot pie
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 leftovers 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.
If you like this pot pie, try our vegan quiche next.
Open-Faced Vegan Pot Pie
- 1 9-inch gluten-free, vegan frozen pie crust (I used Wholly Wholesome brand which is also soy-free)
- 3/4 cup peeled and cubed Yukon gold potatoes
- 3/4 cup peeled and coined carrots
- 1/4 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)
- 1/4 cup chopped shallot (sub chopped yellow or sweet onion if desired)
- 6 tbsp chickpea (aka garbanzo bean) flour
- 1/2 tsp dried thyme
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 1/4 cups gluten-free vegetable broth
- 3/4 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
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 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 blended.
- 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.
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