Vegan Chickpea Pot Pie

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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!

Prep Time25

Cook Time30

Total Time55

Course: Dinner

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 534kcal

Author: Megan Calipari

Cost: $4

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.

Notes

Place the 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.

Nutrition