Easy Chickpea Pot Pie

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 cravings. It’s the perfect warm and hearty dish! 

Since moving to the Netherlands, I’ve had to rethink how I cook a lot of things. Items that we’d consider “pantry staples” in the states aren’t common here (looking at you, condensed milk and cream of mushroom soup)! Because of this, I’ve learned how to make a lot of things from scratch, to include pot pie!

This deliciously creamy and savory chickpea pot pie recipe is one of my favorites. I’m a huge fan of chickpeas as a healthy meat substitute, but I didn’t realize how much I’d love them in a creamy vegetable pot pie dish! This rich and creamy meal is a wonderful way to sneak in a few servings of vegetables.

One of my favorite parts about this vegetarian pot pie is the fact that it’s made in one pan. Any meal that doesn’t leave me with a bunch of dirty dishes is a winner in my book!

Ingredients for vegetarian pot pie 

Chickpea pot pie has two parts: The vegetable filling…and everything else (i.e. sauce + crust)! Both parts of this dish are absolutely delectable and are made from a variety of ingredients. Here’s everything you’ll need: 

Veggie Filling – Classic veggies sautéed in olive oil, onion, and garlic to soften them some before baking. The star players are:

• Carrots: We’ll need 1 cup of chopped carrots, which will be about 1 large carrot.
• Corn: ½ a cup of corn should be perfect. You can use fresh, frozen, or canned.
• Celery: We’ll use ½ cup of chopped celery, which will equal about 1 stalk.
• Peas: We will need one cup of peas. You can use fresh or frozen.
• Chickpeas: Lastly, we’ll be using 2 14-oz cans cans of chickpeas in this filling. Be sure to drain before adding!

Sauce and Crust – It wouldn’t be a vegetable pot pie without a bechamel sauce and buttery, flaky crust!

• Butter: We’ll be using ¼ cup (½ of a stick) of butter to make our bechamel sauce. 
• Flour: All-purpose flour is perfect here, as it thickens the bechamel to hold all of our veggies.
• Salt: ½ tsp of salt seems to be the perfect amount for bringing out the veggies flavors while keeping sodium levels in check.
• Black Pepper: I like to use ¼ tsp of black pepper. You can add more or less to taste if you’d like. 
• Vegetable Broth: Two cups of vegetable broth will help the sauce form a thick consistency.
• Heavy Cream: ½ cup of heavy cream helps to add texture to the sauce while also providing a bit of flavor. 
• Dough: For the dough, we’ll be using 1 puff pastry dough (store bought or homemade pie dough).
• Egg: We will brush one whisked egg onto the top of the pie.

Let’s cook!

It’s very easy to make vegetarian pot pie in a cast iron. In total, prep should only require 15 minutes! How’s that for an easy dinner?

Step 1: Cook the veggies
To begin making this pot pie, preheat the oven to 400°F (204°C). Heat the oil in a large cast iron skillet over medium heat. Once heated, add the onion, garlic, carrots, corn, and celery. Cook until the vegetables are tender and brightly colored, about 10 minutes. Next, transfer the veggies to a bowl and wipe the pan clean. 

Step 2: Prepare the sauce 
Melt the butter in the skillet over medium heat. Whisk in the flour, salt, and pepper, cooking until the flour loses its raw floury smell. This should take about 2 minutes. Next, gradually whisk in the broth to form a thick sauce. Remove from the heat and whisk to cool slightly, then slowly whisk in the cream. Finally, stir the cooked veggies, fresh or frozen peas, and drained chickpeas into the sauce.

Step 3: Assemble the dish
Top the cast iron with the puff pastry crust. You can weave it into strips (tutorial for lattice pie crust here), or you can place the entire dough on top of the pie. If you go with the latter, cut slits into the dough to vent the hot air. Trim the edges and tuck the dough inside the pan. Brush with the egg and set it in the oven (put a large baking sheet on a rack below to protect against leaks). Bake for 30 minutes, or until the crust is golden brown. 

Tips for making pot pie

Here is some helpful information to make your vegetarian pot pie experience a bit simpler! 

How to veganize this recipe
There are three non-vegan items in this recipe that will need to be substituted in order to achieve a vegan pot pie. These include the egg, butter, and heavy cream.

• 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.

What if I don’t have all of the listed vegetables?
Don’t worry! Vegetables are the most versatile part of this recipe. Omitting one or two (or even three) of them won’t hurt! Simply use what you have on hand, and your healthy pot pie will be delicious.

Vegetable add-ons
If you’re looking to load your pot pie with extra vegetables, consider adding golden or red potatoes and asparagus! Both ingredients taste wonderful when mixed with the rest of the pot pie.

How to store chickpea pot pie
Leftover chickpea pie can be stored in the refrigerator for 2-3 days. To reheat, microwave in 15 second increments or place in the oven until warm. 

Sides that go with pot pie

Consider making any of these easy dishes to eat alongside your veggie pot pie:

• Fresh Tomato Soup with Basil
• Healthier Deviled Eggs
• Tzatziki Cucumber Salad
• Roasted Asparagus with Smoky Romesco Sauce