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close-up slice of pot pie on a white plate

Open-Faced Chickpea Pot Pie

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!
Course Dinner, Main Course
Cuisine American, Gluten-Free, Vegan
Keyword chickpea flour, chickpeas, gluten free, meatless monday, pot pie, vegan, vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings 8
Calories 233kcal


  • 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


  • 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. 



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.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Nutrition was calculated using the Wholly Wholesome brand gluten-free pie shell. Please note that different brands have different nutritional content. Nutrition was also calculated using oat milk. Using a different milk may change the calculation.


Calories: 233kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Fiber: 3g