Easy Vegetarian Chickpea Pot Pie Recipe

4.80 from 50 ratings

Easy Vegetarian Chickpea Pot Pie Recipe

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.

Prep Time15

Cook Time50

Total Time1 5

Course: Main Dishes

Cuisine: American

Diet: Diabetic, Halal, Hindu, Kosher, Low Fat, Low Lactose, Low Salt, Vegetarian

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

Servings: people

Author: Sarah Bond

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.

Video

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