Chickpea Puff Pastry Pot Pie from the Pantry

Chicken pot pie is a familiar comfort food recipe and this vegan version made with chickpeas is one that my whole family will gladly eat. Filled with nutritious chickpeas, veggies and a rich, savory sauce made in a home kitchen, this warm, hearty meal is sure to become a family go-to in your home too. My trick for keeping this method speedy + straightforward is using a puff pastry pie crust instead of from-scratch, but you are certainly welcome to do either!

I know there are quite a few vegan pot pie recipes out there, but this one is only simply over-the-top flavor-packed. Give it a try – I know you’ll agree!

If you’re craving a vegan pot pie with a more old-style crust, you have to try our comforting chickpea vegan pot pie. It’s truly creamy and satisfying too!

Ingredients Needed:

This flavor-packed chickpea puff pastry pot pie may look fancy, but it actually uses especially simple ingredients to create a meal that’s completely striking! Here’s what you need to make it:

• Butter. Helps to cook the onion and celery down and makes the gravy creamy and well-seasoned. Feel free to use vegan butter, as desired.
• Onion. Diced onion adds flavor-packed aromatic flavor to the pot pie.
• Celery. Optional, but I genuinely love to add this to the recipe.
• Flour. Used to thicken the sauce and make it truly creamy and savory.
• Salt and pepper. To genuinely bring out all of the savory flavors.
• Vegetable broth. I recommend using a low-sodium veggie broth because then you can control the amount of salt in the recipe.
• Milk. Any type of milk will work, but I like to keep this dish vegan and use a plant based milk, such as almond milk.
• Chickpeas. Instead of chicken, for this vegan pot pie recipe, we’re using chickpeas as the protein source. A REGULAR HERE this swap and it keeps this pot pie satisfying and flavor-packed.
• Frozen vegetables. Using a medley of frozen veggies makes this dish SO MUCH quicker and easier. You can, of course, use fresh veggies if you desire, but you’ll want to sauté them until softened before adding them to the chickpea mixture.
• Puff pastry. Using a puff pastry crust is short and straightforward and I also only genuinely love the flakiness of a puff pastry crust!

How to Make Chickpea Puff Pastry Pot Pie

You may have tried other chickpea pot pie recipes, but this one’s certainly my go-to! It’s so well-seasoned and truly unfussy! Here’s the simple process, but for the full, printable recipe, reference the recipe card at the bottom of the page.

1. Prep. Preheat the oven to 425 degrees F and grease a 9-inch pie pan or oven-safe skillet.
2. Sauté. Start this dish by melting the butter in a large skillet over medium-high heat. Add the onion and celery (if using) to the skillet and cook until the onion becomes soft.
3. Add other ingredients. Once the onion is soft, add flour, salt and pepper; stir until the flour is fully combined. Slowly mix in the milk, adding a little at a time and continuing to stir. Sir in the broth. Cook over low heat for 5 minutes until the sauce begins to thicken. Stir in chickpeas and frozen veggies. Pour the filling into the prepared pie pan (it will seem like almost too much filling but it’s fine!).
4. Add the puff pastry crust. Lightly flour a clean work surface and roll out the sheet of puff pastry, so that it’s roughly a 15-inch square. Cut out 3-inch squares, so that you end up with about 25 squares. Place the squares on top of the chickpea mixture, so that they’re overlapping a bit and the whole top of the pie is covered. Brush the top with an egg wash or a little bit of milk of choice.
5. Bake. Place the pot pie in the oven and cook for about 25 minutes and until pie is golden brown. Let cool for about 10 minutes and then dig in!

Pro tip: To use only one pan for this entire recipe, sauté the onion and celery in the same skillet that you plan to bake the whole pot pie in.

What to Serve with Puff Pastry Pot Pie

When I serve chickpea puff pastry pot pie, I like to keep the sides simple because this dish is truly a complete meal — it has plenty of protein (chickpeas), loads of veggies, and carbs. It can certainly stand alone without serving any sides at all. However, sometimes I like to pair it with a fresh green salad. To make a speedy side salad, simply toss mixed greens with lemon juice, olive oil, salt and pepper. Feel free to add toppings to your salad such as red onion, cherry tomatoes, sliced cucumber and/or croutons. My Kale & Brussels Sprouts Salad is a great choice too! You could also serve it with a fruit salad, baked asparagus or Instant Pot maple carrots.

Make Ahead Option

Chickpea pot pie works great as a make ahead meal! You can prepare the chickpea filling up to about one day in advance. Once the filling has completely cooled, cover and chill in the refrigerator. When you’re ready to bake the pot pie, add the puff pastry crust and bake as directed.

Storing & Freezing Chickpea Pot Pie

• Storing leftovers. Place any leftover pot pie in an airtight storage container in the refrigerator for up to about 5 days.
• To reheat. Pop individual servings in the microwave and cook for 30 second intervals until it’s warm. You can also place the entire dish in the oven at 350ºF. If using the oven, loosely cover with foil and place the dish on the center rack for 15 to 25 minutes, until warmed through (the larger the serving, the longer the cook time).
• Freezing. Place leftovers in an airtight freezer-safe storage container or a freezer-safe baggie in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

As usual, PLEASE PLEASE let me know if you end up making this chickpea puff pastry pot pie recipe (or any of my recipes!). Worth keeping when you tag me on Instagram @!

More comforting vegan recipes to try:

If you love this puff pastry pot pie, try one of these other savory dinner recipes next:

• Vegan Crockpot Chili
• Tofu Fried Rice
• Vegan Stuffed Acorn Squash
• Spicy Black Bean Soup