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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!
I used the exact amount of flour and butter (even weighed) and the sauce was so gluey and thick the flour-ness never went away…
I’m sorry to hear that happened, Sadie! When the butter and flour are together in the pan, cook that mixture until the flourness goes away and it begins to turn a little golden, then add in the broth. You may also need more broth if the mixture is too thick for your liking.
This was so yummy and easy! The entire family loved it!
Yay! So happy to hear it, Susan!
I only have a 9” cast iron skillet. Would I just cut the recipe in half? Worried if the sauce would turn out OK if cut in half.
I wouldn’t cut it in half, just make it full and fit in what you can (I think most of the filling will fit!) 😀 Enjoy!
The whole family loves this dish! Vegetarian and meat eaters alike! I make it once every couple weeks once the air gets cool.
Aw so awesome! Thanks for dropping in to let us know how much you all like it! 😀
Can I use a regular pie crust instead of puff pastry?
Yep that would work! 😀
Absolutely delicious. I added 2 small Yukon Gold potatoes, crushed garlic, and a bit of cayenne pepper to the ingredients and followed Sarah’s directions. Will make this again.
So happy to hear it! Happy pot pie season! 😀
I found this recipe a few years ago while searching for something hearty to make as a vegetarian entree for Thanksgiving, and it has been my Thanksgiving staple for at least 3 years now. Thank you for sharing this recipe!
Amazing! So excited to hear this, Michelle. Have a great feast! 😀
If you could say what size your pans/dishes the finished product goes in that would be great for those of us that don’t cook often. EX: if ‘large’ skillet for this is that 12 in or 14 in skillet. Other recipes, 9 x 13 dish etc.
This is a large, about 12 inches! 😀
Very Good recipe. I had to use a gluten free pie shell to cover. I use King Arthur 1 for 1 gf flour, the rue look like a classic wheat flour rue and acted as it should a nice creamy sauce. Next time will add some chopped chili peppers as it was a bit bland for my tastes. Thanks.
Was absolutely delicious and very easy!