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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!

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

Chickpea pot pie in a cast iron.

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

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Chickpea vegetable pot pie filling close up
This sauce is the very essence of a good pot pie! It should be thick and gravy-like when finished.
Lattice pie crust on chickpea pot pie.
You can weave it into strips, 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
Lattice pie crust on chickpea pot pie.
You could really add any veggie you want at this point! Zucchini, potatoes, and mushrooms all work well in this pot pie.
Close-up of a chickpea pot pie with a golden lattice crust and a filling of chickpeas, peas, carrots, and creamy sauce, with a serving removed to reveal the hearty inside.

For another twist on this classic dish, try my dump-and-bake veggie pot pie casserole!

Chickpea pot pie in a cast iron.
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Easy Vegetarian Chickpea Pot Pie Recipe

4.80 from 50 ratings
By: Sarah Bond
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Servings: 6 people
This easy one-pan chickpea pot pie is a cozy vegetarian twist on the classic—creamy, veggie-packed, and topped with a flaky, buttery crust everyone will love.

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
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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.
    Cooking veggies in a cast iron.
  • 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.
    Stirring sauce for pot pie.
  • Add Veggies: Stir cooked veggies, peas, and chickpeas into the sauce.
    Chickpea vegetable pot pie filling close up
  • 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.
    Lattice pie crust on chickpea pot pie.
  • 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.
    Chickpea pot pie in a cast iron.

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. If you’re looking to load your pot pie with extra vegetables, consider adding golden or red potatoes and asparagus! Both taste wonderful when mixed with the rest of the pot pie.
No Cast Iron? You can cook the fillings in a regular skillet, then transfer everything to a casserole or pie dish!
Make It Gluten-Free: This pot pie can be made gluten-free! Use an all-purpose gluten-free flour in the sauce. For the pie crust, you’ll likely need to make your own dough – King Author Flour and Bob’s Red Mill both have gluten-free pie crust flour mixes.

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

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!
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4.80 from 50 votes (16 ratings without comment)

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80 Comments

  1. Katie says:

    5 stars
    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!

    Reply
    1. Sarah says:

      So happy to hear, Katie! 😀

  2. Elle says:

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

    Reply
    1. Sarah says:

      YAY! So happy to hear it, Elle! 😀

  3. Kristin says:

    5 stars
    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!!

    Reply
    1. Sarah says:

      Yay! So happy to hear it, Kristin! 😀

  4. Joan Goodman says:

    5 stars
    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.

    Reply
    1. Sarah says:

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

  5. Mary says:

    1 star
    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.

    Reply
    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!

    Reply
    1. Sarah says:

      So happy to hear it, Liberty! 😀

  7. Lily says:

    5 stars
    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!

    Reply
    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:

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

    Reply
    1. Sarah says:

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

  9. Emil says:

    5 stars
    Very tasty, loved it! Didn’t have veggie broth so substituted it with chicken broth, still tasted amazing.

    Reply
    1. Sarah says:

      So happy to hear it! Enjoy! 😀

    2. Reanna says:

      5 stars
      I’m making this for my lunches and I made a homemade sourdough crust, I hope it’s okay it’s not puff pastry

    3. Sarah says:

      Yep that should be fine! 😀

  10. Katy says:

    This recipe was recommended and it looks amazing! I’m curious if you’ve ever tried making it with coconut cream? I’d love to try it for my fam but my brother’s vegan, so a heavy cream substitute wd be key. Thanks!

    Reply
    1. Sarah says:

      I haven’t tried it with coconut cream so I can’t be sure. I think the coconut might have a noticeable flavor though. You could try a vegan heavy whipping cream, like soy?

    2. Jenn says:

      5 stars
      I make it with coconut milk and it tasted fantastic!! Thanks