As the chilly evenings set in, there’s nothing quite like the sight of a golden-crusted Vegan Chickpea Pot Pie wafting warm aromas through the house. It all started when I wanted to create a dish that embraced comfort without compromising on nutrition. Imagine buttery chickpeas nestled among hearty vegetables, all cozied up in a creamy, savory broth, and topped with a flaky crust that shatters delightfully with each bite.
The best part? This comforting meal can be whipped up in under an hour, making it perfect for busy weeknights yet impressive enough for special gatherings. Plus, with an easy gluten-free option, everyone can enjoy a slice of this rich, satisfying pie. So let’s dive into the world of flavors and textures that make this Vegan Chickpea Pot Pie a must-have in your recipe repertoire!
Why is Vegan Chickpea Pot Pie amazing?
Tempting Aroma: The moment you pull this pot pie from the oven, the savory scent of herbs and spices will fill your home, inviting everyone to gather around the table.
Wholesome Ingredients: Made with healthy chickpeas and vibrant veggies, this dish is packed with nutrients, ensuring comfort without the guilt.
Quick & Easy: Perfect for busy lives, this recipe comes together in under an hour, making weeknight dinners stress-free and satisfying.
Versatile Option: With a gluten-free version available, you can accommodate guests with dietary restrictions, ensuring nobody misses out on this delightful meal.
Crowd-Pleasing Delight: Not only is it nutritious, but the rich, creamy filling and flaky crust also guarantee that everyone will be coming back for seconds!
Vegan Chickpea Pot Pie Ingredients
For the Crust
• All-Purpose Flour – Provides structure for the crust; can substitute with Bob’s Red Mill 1-1 Gluten-Free Flour.
• Cane Sugar – Enhances the flavor of the crust and balances savory elements; don’t skip it!
• Salt – Essential for maximizing flavor in both crust and filling; vital for taste.
• Coconut Oil – The primary fat for a flaky crust; solid coconut oil works best, but you can use cold butter.
• Ice Cold Water – Helps achieve a tender dough; add gradually until the right consistency forms.
For the Filling
• Olive Oil – Used for sautéing ingredients, adding moisture and flavor to the filling.
• Onion – Adds sweetness and depth; sauté until soft for best results.
• Celery – Provides crunch and flavor; diced and cooked alongside onions.
• Garlic Cloves – Brings aromatic flavor; mince and sauté with the vegetables for an inviting aroma.
• Salt & Pepper – Essential seasonings to uplift flavors throughout the filling.
• Dried Thyme & Rosemary – Herbs that enhance the savory profile of the filling; fresh options work too!
• Nutritional Yeast (optional) – Adds a cheesy flavor that elevates the filling’s richness; highly recommended.
• Flour (for thickening) – Thickens the mixture; you can use Bob’s Gluten-Free Flour or arrowroot flour for a gluten-free option.
• Chickpeas – The star protein, offering heartiness to the dish; ensure they are rinsed and drained.
• Frozen Veggies Medley – A convenient addition that provides texture and nutrients; you can mix it up with your favorites.
• Coconut Milk – Creates a creamy filling; essential for achieving optimal richness in the pie.
With these wholesome ingredients, your Vegan Chickpea Pot Pie will not only satisfy your comfort food cravings but also offer a nourishing experience that everyone can enjoy!
How to Make Vegan Chickpea Pot Pie
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Prepare Dough: In a food processor, blend together the all-purpose flour, cane sugar, and salt. Pulse in solid coconut oil until the mixture resembles pea-sized crumbs. Gradually add in ice cold water until a dough forms. Refrigerate for at least 15 minutes for best results.
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Make Filling: In a large skillet, heat olive oil over medium heat. Sauté the diced onions and celery until soft and translucent. Add in minced garlic, salt, pepper, dried thyme, and rosemary; cook until fragrant. Stir in rinsed chickpeas, frozen veggies, and a tablespoon of flour to thicken. Pour in coconut milk and simmer for about 5-7 minutes, until the filling is thickened and creamy.
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Assemble Pot Pies: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface and cut it into squares or circles. Fill ramekins with the hearty veggie and chickpea mixture, then cover with the rolled-out dough. Make several slits on top of the dough to allow steam to escape during baking.
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Bake: Place the filled ramekins on a baking sheet and bake in the oven for around 30 minutes, or until the crust is a beautiful golden brown. Allow them to cool for 10-15 minutes before serving to avoid any burns and let the flavors meld.
Optional: Garnish with fresh parsley for an added pop of color and freshness.
Exact quantities are listed in the recipe card below.
Storage Tips for Vegan Chickpea Pot Pie
Fridge: Store leftover Vegan Chickpea Pot Pie in an airtight container for up to 3-5 days. Reheat in the oven at 300°F for about 10 minutes, or until warmed through.
Freezer: Wrap individual pot pies tightly in plastic wrap and then place them in a freezer-safe container for up to 3 months. Bake from frozen at 350°F for about an hour, checking for doneness.
Reheating: For best results, reheat thawed pie in the oven for about 15-20 minutes at 350°F. This helps retain the crust’s flaky texture and creamy filling.
Storage Containers: Use glass or BPA-free plastic containers to keep your Vegan Chickpea Pot Pie fresh while avoiding unwanted flavors from the fridge.
Expert Tips for Vegan Chickpea Pot Pie
- Coconut Oil Importance: Ensure your coconut oil is solid before mixing—it helps achieve that flaky texture in the crust that makes this Vegan Chickpea Pot Pie irresistible.
- Thickening Trick: If your filling turns out too liquidy, gradually add more flour and simmer to reach the perfect stew-like consistency before assembling your pot pies.
- Rolling Dough: Dust your surface with flour when rolling out your dough. This prevents sticking and ensures a smooth, even crust for your pot pie.
- Serving Fresh: Let your pot pies rest for 10-15 minutes post-baking—it not only prevents burns but also allows those delicious flavors to deepen for a better dining experience.
- Freezing: For future enjoyment, freeze leftover pot pies tightly wrapped in freezer-safe containers; this method preserves flavor and texture for up to 3 months.
Make Ahead Options
These Vegan Chickpea Pot Pies are perfect for meal prep enthusiasts! You can prepare the filling and store it in the refrigerator for up to 3 days. Just sauté your vegetables and chickpeas, then let the mixture cool before refrigerating it tightly covered. The pie crust can also be made up to 24 hours in advance; wrap it well and keep it in the fridge to maintain its freshness. When you’re ready to serve, simply roll out the chilled dough, fill, and bake straight from the fridge. You’ll enjoy that same delightful flavor and texture, making weeknight dinners a breeze with minimal effort!
What to Serve with Vegan Chickpea Pot Pie?
Create a delightful dining experience by pairing your pot pie with complementary dishes that enhance its rich flavors.
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Garden Salad: A fresh, crisp salad adds a refreshing contrast to the creamy pot pie, balancing textures and flavors beautifully. Toss with a zesty vinaigrette for an extra burst of flavor.
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Roasted Garlic Mashed Potatoes: Creamy, buttery mashed potatoes smothered in roasted garlic are a classic pairing, making every bite feel indulgent and satisfying. They elevate the comfort food experience to new heights.
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Steamed Green Beans: Lightly steamed green beans add a vibrant color and a crunchy texture, bringing a healthy green element to your meal that brightens every bite.
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Savory Vegan Cornbread: Sweet and savory cornbread complements the flavors of the pot pie while offering a delightful, crumbly contrast that will keep everyone coming back for more.
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Vegan Coleslaw: A tangy coleslaw made with crunchy veggies and a creamy dressing adds brightness to the meal, making each mouthful a crunchy delight that pairs well with the heartiness of the pot pie.
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Herbal Iced Tea: A refreshing herbal iced tea complements the dish perfectly, providing a cooling, aromatic sip that contrasts beautifully with the warm, savory pot pie.
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Vegan Apple Crisp: For dessert, a warm vegan apple crisp with its crispy oat topping offers a sweet, comforting finish to your meal, satisfying your sweet tooth after the savory fare.
Enjoy crafting a meal that feels like a warm embrace with these accompanying dishes alongside your Vegan Chickpea Pot Pie!
Vegan Chickpea Pot Pie Variations
Customize this comforting Vegan Chickpea Pot Pie to suit your taste and dietary needs—let your creativity shine!
- Gluten-Free: Swap all-purpose flour with Bob’s Red Mill 1-1 Gluten-Free Flour for a delicious gluten-free crust.
- Lentil Twist: Replace chickpeas with cooked lentils for a different, yet equally hearty protein option.
- Extra Veggies: Add diced carrots, peas, or broccoli to the filling for a burst of color and added nutrients.
- Creamier Base: Stir in an extra can of coconut milk for a rich and creamy filling that will warm your soul.
- Herb Infusion: Fresh herbs like parsley or cilantro can elevate the flavor; sprinkle them in just before serving!
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the filling for a subtle heat that will surprise your taste buds.
- Mushroom Medley: Incorporate sautéed mushrooms for an earthy depth of flavor that complements the chickpeas beautifully.
- Smoky Flavor: Mix in some smoked paprika or liquid smoke to the filling for a delightful smoky element that brings out all the savory goodness.
Vegan Chickpea Pot Pie Recipe FAQs
What type of chickpeas should I use?
Absolutely! For this Vegan Chickpea Pot Pie, you should use canned chickpeas for convenience. Just make sure to rinse and drain them before adding to your filling. If you prefer, you can also use cooked dried chickpeas; they’ll offer a heartier texture!
How long can I store leftover pot pie in the fridge?
Leftovers can be stored in an airtight container in the fridge for up to 3-5 days. When you’re ready to enjoy them again, reheat in the oven at 300°F (150°C) for about 10 minutes, or until warmed through. This keeps the crust nice and crispy!
Can I freeze Vegan Chickpea Pot Pie?
Yes, you can! After the pot pies have cooled completely, wrap them tightly in plastic wrap. Then place them in a freezer-safe container. They will keep well for up to 3 months. To bake from frozen, set your oven to 350°F (175°C) and bake for about an hour, checking for doneness.
What should I do if my filling turns out too liquidy?
Very! If your filling is too liquidy, simply add another tablespoon of flour to thicken it up. Stir it in well and let it simmer for an additional 5-7 minutes. This will help the mixture reach a thicker, stew-like consistency, perfect for that cozy pot pie filling.
Can I make this pot pie gluten-free?
The more the merrier! To make this Vegan Chickpea Pot Pie gluten-free, simply substitute the all-purpose flour with Bob’s Red Mill 1-1 Gluten-Free Flour in both the crust and the filling. This will ensure that everyone can enjoy a slice without gluten worries!
Are there any allergies I should be aware of with this recipe?
Absolutely! This recipe is vegan-friendly, but if you’re serving it to friends with allergies, be mindful of the coconut milk for those with nut sensitivities. You can replace it with almond milk or another plant-based milk, just ensure they are safe for your guests’ dietary needs.
Savory Vegan Chickpea Pot Pie with a Gluten-Free Twist
Ingredients
Equipment
Method
- In a food processor, blend together the all-purpose flour, cane sugar, and salt. Pulse in solid coconut oil until the mixture resembles pea-sized crumbs. Gradually add in ice cold water until a dough forms. Refrigerate for at least 15 minutes.
- In a large skillet, heat olive oil over medium heat. Sauté the diced onions and celery until soft and translucent. Add in minced garlic, salt, pepper, dried thyme, and rosemary; cook until fragrant.
- Stir in rinsed chickpeas, frozen veggies, and a tablespoon of flour to thicken. Pour in coconut milk and simmer for 5-7 minutes, until thickened and creamy.
- Preheat your oven to 350°F (175°C). Roll out the chilled dough and cut into squares or circles. Fill ramekins with the veggie and chickpea mixture, then cover with rolled-out dough. Make several slits on top.
- Place ramekins on a baking sheet and bake for around 30 minutes, or until the crust is golden brown. Allow cooling for 10-15 minutes before serving.