Vegan Chickpea Pot Pie

Pot pie is one of the most delicious and savory of comfort foods. It’s creamy, it’s satisfying, and it’s full of flavor. It’s a diverse dish, and can be modified to fit many diets and preferences. When it comes to delicious vegan pot pie recipes, this is the best and most flavorful one I’ve ever found. The best part is that it is also simple; easy to make even on a week night, and it doesn’t use pie crusts so you avoid the cost and complications they can bring especially if you’ve never worked with them before.

Instead, this is more like a pot pie casserole topped with homemade, absolutely amazing vegan cheddar biscuits. It has all the flavor and more of a classic chicken pot pie, but is packed full of healthy veggies and chickpeas, which are a great source of protein and a perfect vegan substitute in pretty much everything.

I promise, you are going to love this! ❤️

Ingredients

FOR FILLING

• medium yellow onion (chopped)
• 3 minced garlic cloves
• 1/3 cup flour
• 2 cups veggie broth
• 1.5 cups plain almond milk
• 3 cups frozen veggies of your choice (carrots, corn, green beans, peas)
• 1 large russet potato, peeled and chopped
• 1 can chickpeas (15 oz, drained and rinsed)
• salt, pepper, turmeric, rosemary, thyme, and sage to taste (add a little cayenne pepper if you prefer a bit of spice!)

FOR BISCUITS

• 2 cups flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup vegan butter, melted (Earth Balance is my favorite!)
• 1 cup plain almond milk
• 1 cup shredded vegan cheddar cheese (feel free to leave it out if you want!)

Instructions

Preheat oven to 400 degrees and lightly coat a 9×13 casserole dish.

Heat a bit of olive oil over medium heat in a large skillet (probably the biggest you have). Add the onion and garlic and cook for about 3 minutes until fragrant and soft.

Stir in the flour (for the filling) and slowly add in the 2 cups of veggie broth. Add in the almond milk and bring to a light boil.

Stir or whisk until thickened, about 2 minutes. Add your frozen veggies in, along with the chopped potato and the chickpeas. Simmer for 10 minutes.

Add seasonings to taste. You can’t really go wrong!

Transfer the filling into the baking dish and smooth it out evenly. Bake for 15 minutes.

Meanwhile, stir the flour, baking powder, and salt for the biscuits together in a large bowl, beginning to form a dough.

Add in the melted butter and almond milk. Add in the vegan cheddar if using.

Remove from the oven and use a 1/4 sized measuring cup to drop the biscuit dough over the pot pie filling in three rows. They don’t have to be perfectly even, but do your best!

Put back in the oven and bake for 20-25 minutes until the biscuits are cooked through.

If desired, melt a little more butter in the microwave and use a basting brush to top the biscuits. Then sprinkle with a little parsley. 

I hope you enjoy this hearty and delicious vegan meal, and I’d love to hear what you think about it. 😊