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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! 

Chickpea pot pie in a black bowl on a blue background

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, 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!

Chickpea pot pie in a cast iron skillet on a blue background

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 canneds.
  • 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!
Chickpea pot pie in a black bowl on a blue background

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.
Chickpea pot pie in a cast iron skillet on a blue background

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. 

Carrots, corn, celery, and onion in a cast iron skillet with a blue background

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.

Whisking bechamel sauce in a cast iron skillet with a blue background

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. 

Chickpea vegetable pot pie fillings in a cast iron skillet

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. 

Chickpea vegetable pot pie filling close up

Sides that go with pot pie

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

Chickpea pot pie in a black bowl on a blue background
Chickpea pot pie in a black bowl on a blue background

Easy Chickpea Pot Pie

This Easy Chickpea Pot Pie is packed with a creamy vegetable filling and wrapped in a buttery crust (and best of all, you just need one pan to make it)! Your vegetarian dinner just got a lot less boring.
Print Pin Rate
Course: Main Dishes
Cuisine: American
Keyword: chickpea pot pie, vegetable pot pie, vegetarian pot pie
Diet: Vegetarian
Occasion: Easter, St. Patrick’s Day, Thanksgiving, Valentine’s Day
Time: 60 minutes or more
Prep: 15 mins
Cook: 50 mins
Total: 1 hr 5 mins
Servings: 6 people
Calories: 447kcal
Author: Sarah Bond
4.5 from 10 votes

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 14-oz cans chickpeas drained, 425 g each,
Sauce and Crust

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. Gradually whisk in broth to form a thick sauce. Remove from heat and whisk to cool slightly, then slowly whisk in cream. Stir cooked veggies, fresh or frozen peas, and drained chickpeas into the sauce.
  • Assemble: Top cast iron with puff pastry crust (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 and set in the oven (put a large baking sheet on a rack below to protect against leaks.) Bake for 30 minutes, or until crust is golden brown.

NOTES

Store leftover pie in the refrigerator for 2-3 days. To reheat, microwave in 15 second increments or place in the oven until warm. 
Veganize this recipe:
  • 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? 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.

NUTRITION

Serving: 1serving | Calories: 447kcal | Carbohydrates: 51.2g | Protein: 13.6g | Fat: 21.9g | Saturated Fat: 9.5g | Cholesterol: 61mg | Sodium: 1006mg | Potassium: 448mg | Fiber: 8.3g | Sugar: 4g | Calcium: 73mg | Iron: 3mg
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This Easy Chickpea Pot Pie is packed with a creamy vegetable filling and wrapped in a buttery crust (and best of all, you just need one pan to make it)! Your vegetarian dinner just got a lot less boring. 
A photo from when I originally published this Chickpea Pot Pie!

Hi, I’m Sarah!

Showing you how to make easy vegetarian recipes, one ingredient at a time.  Read more

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Recipe Rating




  1. Katie says:

    Made this for dinner tonight- delicious. I added an extra garlic clove and stock cube but it probably didn’t need it. Very yummy, thank you! Will be making this again in future!5 stars

    1. Sarah says:

      So happy to hear, Katie! 😀

  2. Elle says:

    We made this last night for the first time. It’s seriously delicious. Unprompted, my honey – a carnivore – rated it 5/5.5 stars

    1. Sarah says:

      YAY! So happy to hear it, Elle! 😀

  3. Kristin says:

    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!!5 stars

    1. Sarah says:

      Yay! So happy to hear it, Kristin! 😀

  4. Joan Goodman says:

    This was so delicious and easy to make…..then sauce was creamy and flavorful..wish I could share a picture as it was so pretty also!…..only change I made was to use only 1 can of chickpeas (not a fan) and added a cup of mix frozen veggies to make up for it.5 stars

    1. Sarah says:

      So happy to hear you liked it, Joan! 😀 Enjoy!

  5. Mary says:

    This recipe and the pastry recipe didn’t work for me. The sauce was way too thick. 1/4 of flour probably would have been plenty. The pastry dough had way too much liquid. Even after adding extra flour and even after freezing the dough for a few minutes after rolling it out, it completely fell apart. I’m a really skilled chef, so I’m not sure what happened here.1 star

    1. Sarah says:

      So sorry to hear it, Mary! While this recipe has been pretty heavily tested in our kitchen, I’ll keep your comment in mind for future retesting. Thanks so much!

  6. Liberty Abigail says:

    I’m the only Vegetarian in my family, so I made this for myself and it tasted great!

    1. Sarah says:

      So happy to hear it, Liberty! 😀

  7. Lily says:

    I never leave comments on recipes but this was so good I had to give it a shout out!! I substituted a bell pepper for the corn (my partner doesn’t like corn), added red pepper flakes and paprika (we like all our meals to be a little spicy) but followed everything else to a “t”! The chick peas were a really great surprise as they mimicked what a potato would be in a traditional pot pie. Definitely sharing this one with my family. Thanks for the great recipe!5 stars

    1. Sarah says:

      Yay! So happy to hear it, Lily! Love the spicy additions, I’ll have to try that next time 😀

  8. Rebecca Chen says:

    Super yummy and got me thinking about some variations, like including mushrooms, for the many other times I’ll make this!5 stars

    1. Sarah says:

      Oooh that would be delish! So happy you liked it! 😀

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