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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 had confidence in this pot pie since I had made it already for family. With multiple family members who are not vegetarians visiting for Christmas, I decided that it had to go on the menu. Recipe was doubled. I use puff pastry for crust, otherwise follow exactly as printed.. There were no “oh, this is pretty good considering it is for a vegetarian” sort of comments The dish just got cleaned out by eaters who obviously enjoyed it for itself, not as a “substitute”.
I’m so happy to hear it Kenneth! Enjoy! 😀
Super easy to make. I don’t have a cast iron skillet so I made it in a 9×11 glass pan. I see what others mean by the flour getting gooey, but if you stir and smash a bit after adding the liquid, it turns into a lovely gravy. I am not vegetarian but my son is, and I would definitely make this again. Rich and tasty comfort food at its best. Add more black pepper at serving time – yum!
My daughter loves chicken pot pie so I wanted to add this to my vegetarian recipes. It was delicious and my daughter loved it. I will definitely be making it again.
So happy to hear it, Jenn! Enjoy! 😀
When I went Vegetarian years ago Chicken Pot Pie was one of the things I missed the most. I tried myself to fake it with some really terrible results 🫤. I’m so glad I found this recipe because it’s the closest thing I’ve had to that iconic dish since. It’s now in my regular rotation and even my husband loves it and he hated the chicken version 🙂 I usually have to substitute some of the veggies for whatever I have on hand but it always turns out great! It’s really easy to put together although it takes a little time. It’s so worth it though 🙂Full disclosure this doesn’t taste like chicken (at least not to me) but I love chickpeas so it’s a great substitute for my taste.
I’m so happy to hear you loved it, Marie! Thanks for letting me know how it went for you! 😀
This was my first ever pot pie and was surprised how easy it was to make! I was kinda lazy and just grabbed a frozen veggie mix from target instead of the canned corn or fresh carrots but it’s still so good! My cast iron wasn’t that big so i only did one can of chickpeas but none the less great easy delicious little dinner!
That’s such a great idea! Thanks for letting us know how it went 😀
Delicious comfort food – I love chickpeas they literally can do anything! Thanks Sarah you are a genius!
So versatile, right?! Enjoy! 🙂
I made this yesterday. I added a couple of small red potatoes to it as well. Regular pie crust on the bottom and puff pastry on top. Overall, I thought out turned out pretty good. Next time, I think I’ll add some Worcestershire sauce to it as I found it a little bland. I had enough filling left over to make shepherds pie with it.
Delicious recipe and easy to make. Plus this is a very festive dish for holidays and special occasions!
So easy, so good. Thanks for this feel- good- reipe!
I’ve made this twice within the two weeks since I found it! This will be a go-to recipe! I used frozen veggies to make this even quicker and easier. First time I made with chickpeas, second time butter beans.
We love this recipe! It has become our go-to vegetarian entree for holidays. We’ve been making it for years now at this point. Love it, thank you!
I’m so thrilled to hear it, Meaya! Happy eating!