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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!
We love chicken pot pie! Since I no longer eat meat, this recipe sounded too good to be true. I made it and it was the best pot pie ever!!! I can’t believe how quick it came together. This is a regular. Thanks!
You just made my day, happy eating!
I haven’t eaten meat for over 15 years. I miss some of my old recipes. This one was a huge hit. It cured my craving for pot pie
Happy you enjoyed it, thanks for cooking with us!
We made this Pot Pie and it was a hit: quick, easy, and very tasty. I added extra veggies (because why not) and next time I’ll up the salt just a bit. My wife and I absolutely loved it. Bonus: planning on adding some cheese next time for an extra layer of yum.
Happy tastebuds, happy heart — so glad you enjoyed your pot pie!
I’m making it now & substituted 1 cup potatoes for the 2nd can of chickpeas as my husband loves potatoes. It was all too much for my large skillet, which may not be the largest size.(?)! What size skillet did you use? I just put it all in a casserole dish & making the crust now. I personally love this recipe since I don’t eat chicken but love pot pie.
I believe I used a 12 inch cast-iron skillet for this one, but the casserole dish works just as well! It sounds delicious with the potatoes. Happy eating!
My family loved this! I followed the recipe as is and found it to be very delicious! The taste, texture and richness is just like a chicken pot pie. I will definitely be making this again and again.
Thank you for this terrific recipe.
Happy your family enjoyed the recipe Irene, thanks for cooking with us!
Hi, I’m looking forward to making this. However, I don’t own a skillet that will go into the oven. Could I make this in a casserole dish and if yes, what size? Thank you so much for the recipe, Angela
Yes! You can transfer everything to a large casserole dish (9×13 inch or similar). Happy eating!
I used a 9″ round pie pan that’s 2″ deep
I made this pot pie and it was delicious. For future reference, I wondered if it was possible to do some of the steps in advance, eg. Make the filling in advance, then assemble the pie with pastry and cook a few days later?
Yes! If fully assembled it’ll last for a day or two in the fridge, but if you’re going to store it for a few days, you might just keep the filling separate from the pie crust until right before baking.
I found this to be very bland. The recipe lists no spices except for a bit of salt and pepper. I added a few Indian spices (garam Marsala, Ras el hanout, and curry) and then it was delicious.
So yummy, love it with patatos in it
thanks Jenna, glad you enjoyed the recipe!
I haven’t had pot pie since I stopped eating meat so this is such a treat. I used a bag of frozen peas & carrots for both of those ingredients (one bag is just about 2 cups) and frozen corn since it’s out of season. My whole family loved it! Next time I’ll try adding some herbs too
Thanks for the sweet review Alex, glad to hear the family enjoyed it!