Dinner
Chickpea Vegan Pot Pie from the Pantry
I’ve been hard core craving chicken pot pie lately so I figured that I would make a VEGAN version of
- Serves 8 slices
- Prep 25 minutes
- Cook 30 minutes
- Total 55 minutes
If you like this Vegan Pot Pie then I think you’ll also LOVE my Chickpea Noodle Soup, Vegetarian French Onion Soup, and these simple Vegan Enchiladas!
Oh HELLO pot pie of my DREAMS!??
I feel like I say this about every single recipe that I post BUT OMG THIS IS DEEPLY GOOD!
I took my original coconut oil pie crust but used vegan butter instead and it truly makes this method?!!
I kept the recipe pretty true to the original and only made small adjustments where necessary to get it fully vegan but still flavor-packed!
I keep meaning to try freezing this dish (I’m thinking before the bake process) to see how well that would work. This would make SUCH a great recipe to take to new parents or even to a pot luck where you need a good vegan option.
Ingredients in this Vegan Chicken Pot Pie:
- Chickpeas– instead of chicken, we’re using chickpeas as a protein source in this dish. A REGULAR HERE this swap and feel like it leaves me satisfied and completely full.
- Pie crust– as I mentioned, I used my coconut oil pie crust recipe and simply swapped the oil for vegan butter. You can do it either way but the vegan butter genuinely gives it that nice flaky and savory taste that makes pot pit Deeply good.
- Frozen veggies– I’ve been seriously obsessed with frozen veggies in my recipes lately (see my veggie alphabet soup from a couple weeks ago). It makes the recipe SO MUCH quicker and easier. You can, of course, you fresh veggies if you desire but you’ll want to sautee them until softened before adding them to the chickpea mixture.
- Onion and Celery– If you can find these frozen, you can add them in that way. But, I typically only add these in fresh since they’re 2 things that I always have on hand in my fridge.
- All purpose flour– this is used to thicken the sauce. While I haven’t tried this, I think that you could use oat flour here if you’re looking for a gluten free alternative.
- Milk– Truly any plant based milk would work. I tried this with both oat milk as well as almond milk (you want to get the unsweetened AND original flavors so there’s no weird vanilla flavor in there).
- Broth– I truly like using the Better Than Bouillon Vegetable Base. I keep it in my fridge so that I can make vegetable broth quickly. The broth in this dish adds a lot of nice flavor.
More vegan dinner recipes that you’ll love:
- Chickpea Noodle Soup
- Straightforward Vegan Meatballs
- Veggie Vegan Enchiladas
- French Onion Soup
- Vegan Lasagna
- Vegan Mac and Cheese
- Vegan Stuffed Peppers
See How to make the Vegan Pot Pie here:
The recipe
Chickpea Pot Pie on the Stove
This Chickpea Pot Pie is SO comforting and filling! It’s a great pot luck dish and something everyone will love!
- Serves 8 slices
- Prep 25 minutes
- Cook 30 minutes
- Total 55 minutes
Ingredients
- 2 vegan pie crusts* (a top and a bottom piece)
- ⅓ cup vegan butter (I truly like Earth Balance or Country Crock Plant Butter in this dish)
- 1 yellow onion (small, about 1 cup)
- ⅓ cup all-purpose flour (can sub for oat flour or a 1-1 flour to make gluten free)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups veggie broth
- ½ cup plant based milk (Worth keeping oat milk in this!)
- 30 oz chickpeas (2x15oz cans, drained and rinsed)
- 2 cups frozen mixed vegetables*
- 2 sticks celery**
Method
- 1
Pre-heat the oven to 425 degrees F and grease a 9 inch pie pan. Position one of the crusts into the bottom of the pan and cut off an excess so that about 1/4 of an inch hangs over the side. Place in the fridge while you prepare the filling.
- 2
In a large skillet over medium high heat, melt the butter. Once melted, add in the onion and celery and saute for 5 minutes until softened.
- 3
Mix in flour, salt and pepper and stir until the flour is fully combined
- 4
Slowly mix in the milk, adding it 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.
- 5
Pour the filling into the prepared pie pan (it’ll seem like almost too much filling but it’s fine!). Brush the edges of the crust with water or plant based milk.
- 6
Cover the pie with the other crust and trim it so that 1/2 an inch hangs over the side. Seal the 2 crusts together and crimp the edges. You can do this for a fork or with your fingers. Cut a few slits in the op of the dough (see video).
- 7
Bake for 40 minutes. Watch the last 10 minutes and put foil over edges of crust to avoid burning. Let sit for about 10 minutes and enjoy!! The filling will be quite runny and messy and thickens up the more that it sits.
Cook notes
* HERE is my coconut oil vegan pie crust but you can use any you wish! *You can obviously sub this for 2 cups of fresh vegetables, you’ll only want to saute them in a little oil over medium heat for about 8 minutes before adding them to the rest of the recipe. **this is optional but I only truly like adding it in:D
Per serving
- Calories490 kcal
- Carbohydrates63 g
- Protein15 g
- Fat21 g
- Saturated Fat6 g
- Polyunsaturated Fat4 g
- Monounsaturated Fat8 g
- Trans Fat0.04 g
- Cholesterol2 mg
- Sodium569 mg
- Potassium524 mg
- Fiber12 g
- Sugar7 g
- Vitamin A2769 IU
- Vitamin C7 mg
- Calcium98 mg
- Iron5 mg
