This Vegan Pot Pie recipe is packed with chickpeas, vegetables and a creamy sauce and is topped with tender olive oil herb biscuits. It is simple to make and uses basic ingredients. The perfect vegan comfort food recipe!
Fall and Winter are for comfort food! Whether it's a big bowl of Creamy Harissa Pasta, Vegan Cashew Mac and Cheese, or a pot of Vegan White Bean Chili, nothing beats a cozy, warm dinner when it is cold outside.
And this Vegan Chickpea Pot Pie is the ultimate comfort food recipe. The filling is creamy, warm and hearty and the olive oil biscuit topping is light and tender. This is a recipe that you will make again and again!
Jump to:
Why You'll Love This Recipe
- This recipe uses basic, easy-to-find ingredients.
- The filling is packed with vegetables and a luxuriously creamy sauce.
- This Pot Pie recipe is vegan and completely dairy-free, so anyone can enjoy it.
- It is the perfect vegan comfort food recipe for the colder months.
- And most importably, it's absolutely delicious!
Ingredients
Chickpeas: Instead of vegan chicken or soy curls, I like to use chickpeas for my vegan pot pie. They make this recipe super simple and I always have a couple of cans in my pantry for making quick dinners like Vegan Chickpea Burgers or Harissa Carrots and Chickpeas.
Vegetables: This recipe is packed with onion, carrot, celery, potatoes and peas!
Vegan Cream Cheese: Vegan cream cheese makes the pot pie filling super creamy. My top recommendation for this recipe is Kite Hill cream cheese.
Vegetable Stock: I love to use Better Than Bullion.
Fresh Herbs: A combination of sage and thyme makes this recipe so flavorful. I do not recommend using dried herbs for this recipe.
Herb Biscuits: There are so many ways to make pot pie, from a double pie crust, to a puff pastry topping. But my favorite is a biscuit topping. So for this recipe, I mixed up a quick olive oil and herb drop biscuit recipe to top it all off with.
Instructions
Step 1. First, make the biscuit topping. In a large bowl, combine the flour, baking powder, baking soda, salt and herbs.
Next, a small bowl, combine non-dairy milk, extra virgin olive oil and vinegar.
Step 2. Then, pour the wet ingredients into the dry ingredients and stir just until a dough forms.
Set the biscuit topping aside while you make the filling.
Step 3. Heat olive oil in a large cast iron skillet over medium heat. Add chopped onion, celery, carrot and potato and cook, stirring occasionally for 6-8 minutes, or until the vegetables begin to soften.
Then, add the flour on top of the vegetables and stir it in to evenly distribute it.
Step 4. Add the vegetable stock, non-dairy cream cheese and herbs and stir until the cream cheese is completely incorporated.
Then, allow the mixture to come to a boil and allow it to boil for 1 minute.
Step 5. Turn the heat off, then add the drained and rinsed chickpeas and frozen peas and stir to distribute.
Step 6. Use a 3 tablespoon cookie scoop or a spoon to evenly distribute 12 dollops of biscuit dough on top of the vegan chickpea pot pie filling.
Place the skillet onto a baking sheet and bake in a 425* F oven for 26-30 minutes or until the filling bubbles and the biscuits brown. Serve warm.
Recipe FAQs
Scoop the leftover pot pie into an airtight container and store in the refrigerator for up to 4 days.
Reheat in the oven for best results.
Regular biscuits contain a little less liquid and require you to roll them out and cut them with a biscuit cutter.
Drop biscuits contain more liquid and are scooped from the bowl with a spoon or an ice cream scoop and dropped directly onto a baking sheet.
Expert Recipe Tips
Place the Vegan Chickpea Pot Pie skillet onto a baking sheet before putting it into the oven just in case anything bubbles out!
Do not use a skillet that is smaller than 10 inches in diameter. It will be too small. You can use up to a 12-inch skillet.
Looking for More Vegan Comfort Food Recipes?
If you tried this Vegan Chickpea Pot Pie recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Chickpea Pot Pie
Equipment
- 1 Large Mixing Bowl
- 1 10 to 12 inch Cast Iron Skillet or other oven safe skillet
- 1 Cutting Board
- 1 Knife
Ingredients
For the Biscuit Topping
- 2 Cups All-Purpose Flour
- 2 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¾ teaspoon Salt
- 1 ½ teaspoon Chopped Fresh Thyme
- 1 ½ teaspoon Chopped Fresh Sage
- ⅔ Cup Unsweetened Non-Dairy Milk
- 6 tablespoon Extra Virgin Olive Oil
- 1 teaspoon White Vinegar
For the Chickpea Pot Pie Filling
- 2 tablespoon Extra Virgin Olive Oil
- 1 Medium Yellow Onion, chopped into ½ inch cubes
- 2 Medium Carrots, peeled and chopped into ½ inch cubes pieces
- 1 Medium Rib of Celery, chopped into ½ inch cubes
- 1 Small Russet Potato, peeled and chopped into ½ inch cubes
- 3 tablespoon All-Purpose Flour
- 2 ½ Cups Vegetable Stock
- ¼ Cup Non-Dairy Cream Cheese
- 2 teaspoon Chopped Fresh Thyme
- 2 teaspoon Chopped Fresh Sage
- 15 oz Can of Chickpeas, drained and rinsed
- ¼ Cup Frozen Peas
- Kosher Salt and Black Pepper
Instructions
Make the Biscuit Topping
- In a large bowl, combine the flour, baking powder, baking soda, salt and herbs. Stir to combine.2 Cups All-Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¾ teaspoon Salt, 1 ½ teaspoon Chopped Fresh Thyme, 1 ½ teaspoon Chopped Fresh Sage
- In a small bowl, combine non-dairy milk, olive oil and vinegar. Then, pour the wet ingredients into the dry ingredients and stir just until a dough forms. Set aside while you make the pot pie filling.⅔ Cup Unsweetened Non-Dairy Milk, 6 tablespoon Extra Virgin Olive Oil, 1 teaspoon White Vinegar
To Make the Pot Pie
- Preheat oven to 425* F.
- Heat a 10-12 inch cast iron skillet over medium heat. Add the olive oil, chopped onion, carrot, celery and potato and season with ½ teaspoon of kosher salt and plenty of black pepper. Cook over medium heat, stirring occasionally, until the vegetables begin to soften and the onion is translucent, 6-8 minutes.2 tablespoon Extra Virgin Olive Oil, 1 Medium Yellow Onion, chopped into ½ inch cubes, 2 Medium Carrots, peeled and chopped into ½ inch cubes pieces, 1 Medium Rib of Celery, chopped into ½ inch cubes, 1 Small Russet Potato, peeled and chopped into ½ inch cubes, Kosher Salt and Black Pepper
- Sprinkle the flour over the vegetables and stir it in to distribute it. Add the vegetable stock and stir well. then, add the non-dairy cream cheese and herbs and stir until the cream cheese is completely incorporated.3 tablespoon All-Purpose Flour, 2 ½ Cups Vegetable Stock, ¼ Cup Non-Dairy Cream Cheese, 2 teaspoon Chopped Fresh Thyme, 2 teaspoon Chopped Fresh Sage
- Bring the mixture to a simmer and allow it to simmer for one minute. Then remove from heat and add the chickpeas and frozen peas and stir to distribute.15 oz Can of Chickpeas, drained and rinsed, ¼ Cup Frozen Peas
- Use a 3 tablespoon ice cream scoop or a spoon to scoop 12 mounds of biscuit dough on top of the pot pie filling, being sure to evenly distribute the biscuits.
- Place the skillet onto a baking sheet and bake in a 425* oven for 26-30 minutes, or until the filling is bubbling and the biscuits are lightly brown. Serve warm.
Comments
No Comments