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. It's also gluten-free and easy to make using a frozen pie crust! This hearty dish is loaded with chickpeas, potatoes, carrots, peas and corn enveloped in a creamy sauce with a touch of thyme. Perfect vegan comfort food!
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.