Vegan Chickpea Pot Pie

1 h 10 min | intermediate | low-fat, Mediterranean diet, vegan

Baked vegan chickpea pot pie in a white pie dish on a marble surface, with a golden, crimped crust and a wedge cut out to reveal thick chickpea-and-vegetable filling with carrots and peas.

Recipe by Eunice Updated Nov 25, 2025

Prep Time	Cook Time	Total Time
20 min	50 min	1 h 10 min

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Introduction

This cozy vegan chickpea pot pie has all the creamy, savory comfort of the classic, without any dairy or meat.

Hearty chickpeas, tender potatoes, and veggies simmer in a rich, herb-seasoned gravy, then bake under a golden, flaky crust.

It’s the perfect make-ahead, family-friendly dinner for chilly nights, Sunday suppers, or any time you need real comfort food.

Close-up of a slice of vegan chickpea pot pie on a white plate, showing a flaky golden crust and creamy filling with chickpeas, peas, carrots, and potatoes; a fork rests beside it, with the remaining pie blurred in the background.

How to Make Vegan Chickpea Pot Pie

Prep mode (keeps screen active)

Preheat oven and prepare pan

Preheat your oven to 400°F and set a rack in the center.
Lightly grease a 9-inch pie dish with oil or nonstick spray.
Fit the bottom crust

Gently press one pie crust into the prepared dish, letting the excess hang slightly over the rim.
Dock the bottom with a fork to help prevent big air bubbles as it bakes.
Place the lined pie dish and the second crust in the fridge while you make the filling.

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Sauté aromatics and vegetables

Warm the olive oil in a large deep skillet or pot over medium heat.
Add the diced onion, carrots, and celery, and cook until softened, about 7 to 8 minutes, stirring often.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add potatoes, chickpeas, and spices

Add the diced potatoes and chickpeas to the pan and stir to combine with the vegetables.
Sprinkle in the thyme, sage, smoked paprika, turmeric, salt, and black pepper, and stir until everything is coated.
Cook for 2 to 3 minutes to lightly toast the spices and start softening the potatoes.
Add flour to form a roux

Sprinkle the flour evenly over the vegetables and stir well so it coats everything.
Cook this mixture for 1 to 2 minutes to remove the raw flour taste.

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Add liquids and thicken the filling

Slowly pour in the vegetable broth while stirring, scraping the bottom of the pan to lift any browned bits.
Stir in the vegetable bouillon until it dissolves into the liquid.
Add the soy milk and frozen peas, then bring the mixture to a gentle simmer.
Cook, stirring often, until the sauce is thick and the potatoes are just tender, about 10 minutes.
Taste and adjust the seasoning with more salt or pepper if needed, then remove the pan from the heat.
Fill pie and add top crust

Spoon the hot filling into the chilled bottom crust, mounding it slightly in the center.
Lay the second crust over the top and trim any excess so it hangs about 1 inch past the rim.
Press the top and bottom crusts together to seal, then crimp the edges with your fingers or a fork.
Cut a few small slits in the top crust to let steam escape as the pie bakes.
For deeper color, lightly brush the top crust with a little soy milk.
Bake the pot pie

Place the pie on a rimmed baking sheet to catch any drips.
Bake at 400°F until the crust is golden brown and the filling is bubbling, about 30 to 35 minutes.
If the edges brown too quickly, cover them loosely with strips of foil.

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Rest and serve

Let the pot pie rest at room temperature for at least 15 minutes before slicing.
This helps the filling set up so slices hold together more cleanly.

Baked vegan chickpea pot pie in a white pie dish on a marble surface, with a golden, crimped crust and a large slice removed to reveal thick chickpea-and-vegetable filling with carrots and peas.

Substitutions

Chickpeas -> canned white beans: Use canned great northern or cannellini beans instead of chickpeas for a milder flavor and ultra creamy texture.
Soy milk -> canned coconut milk: Use full fat canned coconut milk for a richer, slightly tropical gravy that still stays savory and totally vegan.
Pie crust -> vegan puff pastry top: Keep the bottom crust, but swap the top for a sheet of vegan puff pastry for extra flaky layers.

Tips

Keep the crust cold: Cold dough bakes up flakier, so always keep the crust in the fridge until just before you assemble and bake.
Adjust gravy thickness: If the filling seems too thin before baking, simmer a few extra minutes; it should resemble a thick stew.
Protect the crust edges: Fold strips of foil over the pie rim if it browns faster than the center, so everything finishes evenly.
Let the pie rest: Resting time lets the starches set, so the filling thickens further and you get clean slices instead of a puddle.
Use a cast iron skillet: You can bake the filling directly in a deep cast iron skillet and top it with crust for a rustic look.

Nutrition Facts ^*

Energy	635	kcal
Protein	20	g
Total Fat	29	g
Carbohydrates	77	g
Dietary Fiber	15	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How can I prevent the bottom crust from getting soggy?: Keep the filling thick, not soupy, and let it cool for a few minutes before adding it to the crust. Baking the pie on a preheated baking sheet also helps the bottom cook through more quickly.
Can I make this pot pie ahead of time?: You can assemble the pie, cover it tightly, and refrigerate it for up to 24 hours before baking. Bake straight from the fridge, adding 5 to 10 minutes to the oven time until the center is bubbling.
What if my filling turns out too thick?: If the filling feels pasty or very stiff, stir in a splash of broth or soy milk over low heat. Add just a little at a time so it does not become runny again.
Can I use fresh vegetables instead of frozen peas?: Yes, fresh peas work well; add them at the same point and simmer just until bright green and tender. You can also swap in chopped green beans or corn for a different mix of veggies.
How can I make this recipe gluten free?: Use a gluten free vegan pie crust and replace the all purpose flour with a 1:1 gluten free blend. Also double check that your vegetable bouillon is labeled gluten free.

Serving Suggestions

This vegan chickpea pot pie is lovely with a crisp green salad dressed in a simple lemony vinaigrette.

For extra comfort, serve it with roasted garlic mashed potatoes or steamed green beans tossed with olive oil and herbs.

Leftovers also taste great reheated with a splash of broth, almost like a thick, cozy vegetable stew.

More pairings:

Reviews

Lisa, Chicago: Really tasty and cozy, the chickpea filling set up great, but I’d probably cut the bouillon back a bit next time since it came out a touch salty with my broth. — 4 ★

Eunice: Glad it hit the cozy spot, Lisa! If your broth runs salty, cutting back the bouillon (or using low-sodium broth) is the right move, and you can always add a pinch more at the end if needed.