Name: Vegan Pot Pie with Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 cup diced carrots; 1/2 cup peas; 1/2 cup corn; 1/2 cup green beans; 1 small onion, diced; 2 cloves garlic, minced; 2 cups vegetable broth; 3 tbsp flour; 2 tbsp olive oil or vegan butter; 1 tsp dried thyme; 1 tbsp chopped parsley; Salt and pepper, to taste; 1 sheet vegan puff pastry, thawed

Golden, flaky, and brimming with hearty veggies and tender chickpeas, this Vegan Pot Pie with Chickpeas is pure comfort in a dish. The creamy, savory filling is tucked beneath a crisp puff pastry crust that shatters perfectly with each forkful, giving you cozy vibes in every bite. It’s the kind of meal that warms you from the inside out, whether you’re serving it on a chilly evening or as a family dinner centerpiece.

What makes this pot pie truly special is its simplicity and adaptability. You can use fresh or frozen veggies, adjust the herbs to your liking, and make it ahead to bake when you’re ready. Plus, thanks to the protein-packed chickpeas, it’s filling enough to satisfy everyone at the table—vegans and non-vegans alike.

What Kind of Puff Pastry Should I Use?

For this recipe, opt for a vegan puff pastry, which is widely available in most supermarkets (just check the ingredients to ensure no butter or animal products). You can use frozen puff pastry sheets or rounds; just remember to thaw them according to the package instructions. A good-quality puff pastry will give you that irresistible crisp and buttery (without butter!) texture on top.

Ingredients for the Vegan Pot Pie with Chickpeas

Chickpeas: These are the star, providing a hearty, protein-rich base that absorbs the savory gravy beautifully.
Mixed Vegetables: Think carrots, peas, corn, and green beans—adding color, sweetness, and texture to every bite.
Onion and Garlic: Essential aromatics that lay the foundation for the rich, savory flavor.
Vegetable Broth: The backbone of the sauce, adding depth and tying all the components together.
Flour: Helps thicken the filling into a luscious gravy.
Olive Oil or Vegan Butter: For sautéing and adding richness.
Herbs (like thyme and parsley): Bring earthy, aromatic notes that elevate the filling.
Puff Pastry: The crispy, golden crown that seals in all the goodness.

How To Make the Vegan Pot Pie with Chickpeas

Step 1: Prep the Veggies and Chickpeas

Drain and rinse the chickpeas. Dice the carrots, celery, and onion. If using frozen mixed veggies, measure them out and let them thaw slightly.

Step 2: Sauté the Aromatics

In a large pan, heat olive oil or vegan butter over medium heat. Sauté the onions and garlic until fragrant and translucent, about 5 minutes.

Step 3: Make the Gravy

Sprinkle in the flour and stir for 1-2 minutes to create a roux. Gradually pour in the vegetable broth, whisking constantly to avoid lumps. Simmer until the sauce thickens into a creamy consistency.

Step 4: Add the Filling Ingredients

Stir in the chickpeas, carrots, peas, corn, and green beans. Season with thyme, parsley, salt, and pepper. Cook for another 5-7 minutes, letting the flavors meld together.

Step 5: Assemble the Pot Pie

Preheat your oven to 400°F (200°C). Spoon the filling into individual ramekins or a large baking dish. Cover with thawed puff pastry, trimming the edges and crimping them to seal. Cut a few small slits on top to allow steam to escape.

Step 6: Bake to Golden Perfection

Bake for 25-30 minutes, or until the pastry is puffed and golden brown. Let cool slightly before serving to allow the filling to set.

Serving and Storing This Vegan Pot Pie with Chickpeas

Serve the pot pie warm, straight from the oven, paired with a simple side salad or steamed greens for a complete meal. For storing, let the pie cool completely, then cover and refrigerate for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) until warmed through and the crust is crisp again.

Frequently Asked Questions

How can I make this gluten-free?

Swap the puff pastry for a gluten-free alternative and use cornstarch or gluten-free flour to thicken the filling.

Can I freeze the pot pie?

Yes! Assemble the pie but don’t bake it. Wrap it tightly and freeze for up to 2 months. Bake straight from frozen, adding 10-15 minutes to the baking time.

What other veggies can I use?

Try mushrooms, sweet potatoes, or spinach for a fun twist on the classic mix.

Can I make it ahead?

Absolutely. Prepare the filling a day ahead and store it in the fridge. Assemble with the pastry just before baking.

How do I keep the puff pastry from getting soggy?

Ensure the filling isn’t too watery before assembling, and cut slits in the pastry to let steam escape during baking.

Want More Dinner Ideas?

If you love this Vegan Pot Pie with Chickpeas, you’ll probably enjoy these other comforting dinner favorites:

Chicken Gnocchi Soup for a cozy, creamy bowl.
Potatoes with Mushroom Gravy if you crave earthy, savory flavors.
Easy Japchae for a Korean-inspired stir-fry noodle dish.
Garlic Cheese Bread to serve on the side of any main.
Couscous Arugula Salad for a bright and fresh pairing.

Save This Pin For Later

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And let me know in the comments how yours turned out. Did you swap in other veggies or spices? Did you go for individual pies or a big family-size bake?

I love hearing how others make these recipes their own. Feel free to drop your questions too—let’s help each other make magic in the kitchen.

For more delicious inspiration, visit my Pinterest: Kitchen By Kate.