Oh, let me tell you about this Vegan Chickpea Pot Pie! Every time I make it, it’s like a big, warm hug in a dish. I remember the first time I made it. I had friends over for a cozy movie night, and I wanted to impress them with something hearty and comforting that’s also plant-based. This recipe was a hit! Seeing everyone gather around the table, savoring every bite, brought me so much joy. Honestly, there’s something magical about the combination of tender chickpeas, fresh veggies, and a flaky biscuit topping that makes this dish stand out—not to mention how easy it is to whip up!
Now, this pot pie can feel like a bit of a culinary adventure with its layers of flavors and textures. The cozy, warm filling paired with a buttery biscuit topping just screams comfort food. Whether you’re vegan or just looking to enjoy a lighter meal, this dish is sure to be a crowd-pleaser!
What’s in Vegan Chickpea Pot Pie?
Chickpeas: These little legumes are packed with protein and fiber, making them the perfect base for the filling. I always go for canned chickpeas because, let’s be honest, they save so much time!
Olive oil: A healthy fat that adds richness to the dish while sautéing the onions and garlic. Plus, the smell of olive oil heating up is just divine.
Onion and garlic: The dynamic duo that kickstarts the flavor explosion in this dish. I don’t know about you, but I can’t resist the aroma of these two sautéing together.
Carrots, celery, and potatoes: These classic vegetables add delightful sweetness, earthy flavor, and texture. They soak up all the goodness from the broth!
Frozen peas: I love adding frozen peas for a pop of color and sweetness. They’re quick to use and just as nutritious—no need to shell fresh peas unless you want to!
Vegetable broth: The backbone of our filling. Go for a flavorful broth for a rich taste. I prefer low-sodium options to control the saltiness.
Soy sauce: Just a splash adds a depth of umami flavor, enhancing the overall richness of the pot pie.
Thyme and rosemary: These herbs elevate the dish, lending a fragrant, savory quality that you’ll fall in love with.
Almond milk: This plant-based milk lends a creamy texture to the filling and biscuit topping. If you have a different favorite non-dairy milk, feel free to swap!
For the Biscuit Topping:
Here’s where the magic happens! The buttery, flaky topping balances the hearty filling perfectly.
All-purpose flour: The base of our biscuit topping. Make sure to measure it correctly; too much flour can lead to a dense biscuit.
Baking powder: A little leavening agent that makes the biscuits rise beautifully.
Vegan butter: This keeps the biscuits buttery and flaky without the dairy. I usually pick a brand that I know melts well, like Earth Balance.
Fresh parsley: An optional garnish that can add a pop of color and freshness to the final dish!
Is Vegan Chickpea Pot Pie Good for You?
Absolutely! This Vegan Chickpea Pot Pie is not just delicious, it has plenty of health benefits!
Chickpeas: Providing a hefty dose of protein and fiber, these little gems keep you feeling full and satisfied.
Vegetables: Packed with vitamins, minerals, and antioxidants! This dish is one tasty way to get your daily veggie intake.
Almond milk: It’s lower in calories than dairy milk and a great source of vitamin E. Just be sure to select an unsweetened version if that’s your fancy.
But let’s keep it real—while this dish has lots of goodness, the biscuit topping can be a bit indulgent. Moderation is key, and pairing this pot pie with a fresh salad can balance it out beautifully.
Ingredients List
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 1 medium potato, diced
– 1 cup frozen peas
– 3 cups vegetable broth
– 1 tablespoon soy sauce
– 1 teaspoon thyme
– 1 teaspoon rosemary
– Salt and pepper to taste
– 1 cup almond milk (or any plant-based milk)
**For the Biscuit Topping:**
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 6 tablespoons vegan butter, chilled and cubed
– 3/4 cup almond milk (or any plant-based milk)
– 1 tablespoon fresh parsley, chopped (optional)
This recipe serves about 4 to 6 people—perfect for a family dinner or meal prep for the week!
How to Make Vegan Chickpea Pot Pie?
1. Preheat your oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent—this typically takes about 3-4 minutes.
3. Toss in the carrots, celery, and potato. Cook for about 5-7 minutes, stirring often, until the vegetables just start to soften.
4. Add the chickpeas, frozen peas, vegetable broth, soy sauce, thyme, rosemary, salt, and pepper. Bring the whole mixture to a gentle simmer and let it cook for about 10-15 minutes, stirring occasionally until it thickens slightly.
5. While your filling is simmering, let’s make the biscuit topping! In a mixing bowl, combine the flour, baking powder, and salt.
6. Add the chilled vegan butter. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
7. Pour in the almond milk, mixing gently until just combined—make sure not to over-mix, or the biscuits could get tough!
8. Remove the filling from the heat, and pour it into a 9-inch pie dish or keep it in an oven-proof skillet.
9. Spoon dollops of the biscuit topping over the filling, spreading it a bit but leaving some gaps for steam to escape.
10. Bake in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and delightful.
11. Remove from the oven and let it cool slightly before serving—trust me, those first few bites will be worth the wait!
Craving Something Extra?
Alright, let’s sprinkle in some extra tips and tricks! You can customize this pot pie to your heart’s content.
– **Add some greens**: Spinach or kale can be thrown in while the filling is simmering for an extra nutrient boost.
– **Spice it up**: A dash of paprika or a pinch of cayenne pepper can add a lovely kick to the filling if you’re into that sort of thing.
– **Leftover love**: Store any leftovers in an airtight container in the fridge for up to three days—just reheat and enjoy!
– **Pair it right**: Serve with a side salad or your favorite crusty bread to soak up any leftover broth.
I hope you give this Vegan Chickpea Pot Pie a try! It’s one of those recipes that makes the kitchen smell divine and leaves your loved ones feeling very satisfied. I’d love to hear how yours turns out! Feel free to drop a comment or share your own twists on this recipe! Happy cooking!