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This easy, one-pan chickpea pot pie is a fantastic vegetarian-friendly rendition on classic chicken pot pie. It’s creamy and veggie-filled with a buttery, flaky crust that’s sure to satisfy. It’s the perfect warm and hearty dish. A foolproof community-favorite. Everyone will be asking for seconds!
save this recipe!A pot pie can certainly be a labor of love (like in middle school when my mom—to outdo Marie Callender—would make individually portioned frozen pot pies for me to bring as school lunch).
This pot pie is all the love without the labor, with the filling prepared in cast iron on the stove, then topped with crust and popped right into the oven.
Reader rating
“My 11 year old daughter has decided to be a vegetarian, so we’ve been trying out some recipes for her that we can all enjoy. Just made this tonight, and it was a huge hit! Everyone enjoyed it, including the toddler! We’ll definitely be adding this to our repertoire!!” —Kristin
For another twist on this classic dish, try my dump-and-bake veggie pot pie casserole!
Easy Vegetarian Chickpea Pot Pie Recipe
Ingredients
Veggie Filling
- 1 Tbsp olive oil, 15 mL
- ¼ cup chopped white onion, ½ small onion
- 2 cloves garlic, minced
- 1 cup chopped carrots, about 1 large carrot
- ½ cup corn, 90 g
- ½ cup chopped celery, about 1 stalk
- 1 cup fresh or frozen peas, 180 g
- 2 15-oz cans chickpeas, drained, 425 g each,
Sauce and Crust
- ¼ cup unsalted butter, 70 g
- ¼ cup + 2 Tbsp all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups vegetable broth, 473 mL
- ½ cup heavy cream, room temperature, 120 mL
- 1 1 pie dough (classic crust) or puff pastry (for flaky crust), thawed
- 1 large egg, whisked
Instructions
- Veggies: Preheat oven to 400°F (204°C). Heat oil in a large cast iron skillet over medium heat. Add onion, garlic, carrots, corn, and celery. Cook until veggies are tender and brightly colored, about 10 minutes. Transfer veggies to a bowl and wipe pan clean.
- Sauce: Melt butter in the cast iron over medium heat. Whisk in the flour, salt, and pepper, cooking until flour loses its raw floury smell, about 2 minutes. Slowly whisk in broth, and cook for 3 to 4 minutes, until thickened. Remove from heat, then whisk in cream.
- Add Veggies: Stir cooked veggies, peas, and chickpeas into the sauce.
- Assemble: Top cast iron with chosen pastry (either woven into strips or the entire dough covering the pie with slits cut in it to vent hot air). Trim the edges and tuck dough inside the pan. Brush with egg.
- Bake: Transfer to oven (put a large baking sheet on a rack below to protect against leaks.) Bake for 30 minutes, or until crust is golden brown. Let rest for 15 minutes before digging in.
Notes
- Egg: Since the egg is used to brush onto the top of the pie, you can simply omit this step. If you’d still like to give the pot pie a glaze, you can brush it with the vegan butter of your choice.
- Butter: Butter is one of the easiest ingredients to veganize. Simply swap it out and replace it with the plant-based butter of your choice.
- Heavy Cream: For a heavy cream substitute, you use coconut or soy milk.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Big hit! We love, love, loved it, and I’ll definitely make it again.
I added 1/4 tsp dried celery seed, 1 tsp fresh rosemary, 2 tsp fresh thyme, and right before I put it in the oven, a TBS fresh parsley.
It all fit in my 10.25″ skillet without dripping over in the oven. I didn’t need a larger pan.
So happy you loved it Annemarie, happy eating!