Vegan Chickpea Pot Pie
1 h 25 min
|
intermediate
|
low-fat,
Mediterranean diet,
vegan,
vegetarian
Recipe by Eunice
Introduction
This vegan chickpea pot pie is pure comfort, with a creamy, garlicky herb gravy boosted by smoked paprika, turmeric, and a hit of vegetable bouillon, then sealed under a flaky golden crust.
It is weeknight-easy with a store-bought crust but dinner-party worthy, and trust me, no one will miss the chicken.
Ingredients (6 servings)
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Ingredients for the Filling
- 2 Tbsp olive oil olive oil
- 1 medium onion, diced onion 1 ct medium
- 2 cloves garlic, minced garlic 0.18 head
- 2 medium carrots, diced carrots 0.21 lb medium
- 2 fresh celery ribs, diced fresh celery 2.67 oz
- 1 cup frozen green peas frozen green peas 5.46 oz
- 2 medium Russet potatoes, diced into ½-inch cubes Russet potatoes 0.67 lb medium
- 2 cans (15 oz each) chickpeas, drained, rinsed chickpeas 2 cans (15 oz each)
- 1 tsp dried thyme dried thyme 0.02 oz
- 1 tsp rubbed sage rubbed sage 0.03 oz
- ½ tsp smoked paprika smoked paprika 0.04 oz
- ½ tsp ground turmeric ground turmeric 0.05 oz
- 3 Tbsp all-purpose flour all-purpose flour 0.05 lb
- 2½ cups vegetable broth vegetable broth 1.25 lb
- 1 Tbsp granulated vegetable bouillon granulated vegetable bouillon 0.42 oz
- 1 cup unsweetened soy milk unsweetened soy milk 8 fl oz
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
Ingredients for the Crust
- 1 vegan pre-made 9-inch refrigerated pie crust (top and bottom) vegan pre-made 9-inch refrigerated pie crust 1 ct
How to Make Vegan Chickpea Pot Pie
-
Preheat and prep the crust
Set the oven to 400 F and place a rimmed sheet pan on the middle rack to preheat for a crisp bottom.
Let both crusts thaw just until pliable, then fit the bottom crust into a 9-inch pie dish and keep the top crust chilled.
Dock the bottom with a fork, line with parchment, fill with pie weights, and blind bake for 10 to 12 minutes until just set.
Remove weights and parchment, then let the crust cool while you make the filling.
-
Sweat the aromatics
Warm the olive oil in a large Dutch oven over medium heat until it shimmers.
Add onion, carrot, celery, and a pinch of the salt, then cook, stirring, until the onion is translucent and the vegetables have a little color, about 6 to 8 minutes.
Stir in the garlic and cook 30 seconds until fragrant.
-
Bloom spices and build a roux
Add thyme, sage, smoked paprika, and turmeric, and stir for 30 seconds to wake up the spices.
Sprinkle in the flour and stir constantly for 1 to 2 minutes to cook off the raw taste.
-
Create the gravy and cook the potatoes
Whisk in the vegetable broth gradually to avoid lumps, then whisk in the bouillon until dissolved.
Stir in the soy milk and the potatoes, bring to a gentle simmer, and cook until the potatoes are just tender and the sauce is glossy and thick, about 10 to 12 minutes.
Stir occasionally and scrape the bottom so nothing sticks.
-
Finish the filling
Fold in the chickpeas and peas and simmer 2 to 3 minutes to heat through.
Season with the remaining salt and the black pepper, then taste and adjust until the flavor pops.
Take the pot off the heat and let the filling sit 5 minutes to thicken slightly.
-
Assemble the pie
If your bottom crust looks wet, dust it with 1 teaspoon fine breadcrumbs to protect against sogginess.
Spoon in the hot filling, smoothing the top without compacting it.
Top with the second crust, trim excess, crimp the edges to seal, and cut 4 to 6 vents for steam.
Brush the top with a mix of 1 tablespoon soy milk and 1 teaspoon oil for color.
-
Bake
Set the pie on the preheated sheet pan and bake at 400 F until deeply golden and bubbling through the vents, 35 to 45 minutes.
Tent the edges with foil if they brown too fast.
-
Rest and serve
Let the pie rest 15 to 20 minutes so the gravy sets and slices cleanly.
Shower with chopped parsley or chives and a crack of black pepper, then serve.
Substitutions
- Soy milk -> unsweetened oat milk or cashew cream
- Oat milk keeps the gravy silky and neutral, while cashew cream brings lush body and a dairy-like finish with no sweetness.
- Vegetable bouillon -> white miso paste
- Stir in 1 to 2 teaspoons white miso off the heat for a clean, savory depth that reads like slow-cooked umami without added saltiness.
- Vegan pie crust -> vegan puff pastry or drop-biscuit topping
- Puff pastry bakes into shattery layers for a bistro vibe, while a savory biscuit topping gives cozy, nubby texture that soaks up gravy beautifully.
Tips
- Keep the crust cold and the filling hot
- A chilled top crust laid over hot, thick filling gives you crisp layers with no soggy line where they meet.
- Seal the bottom crust
- Brush the blind-baked bottom with a thin veil of soy milk or aquafaba to create a moisture barrier before filling.
- Control thickness like a pro
- If the gravy feels thin, stir in 2 teaspoons cornstarch whisked with 2 teaspoons cold water and simmer 1 minute, and if it is too thick, loosen with warm broth in small splashes.
- Bloom those herbs and spices
- Let thyme, sage, paprika, and turmeric hit the oil before liquids so their fat-soluble flavors wake up and perfume the whole pie.
- Bake on a steel or preheated sheet pan
- That blast of bottom heat crisps the underside and keeps your crust from steaming in its own success.
- Finish with acidity
- A teaspoon of apple cider vinegar or a squeeze of lemon right before assembling brightens the richness and makes the herbs pop.
- Make-ahead strategy
- Cook the filling up to 3 days ahead and rewarm until hot and thick before assembly, or assemble and freeze the unbaked pie, then bake from frozen adding 15 to 20 minutes and tenting as needed.
Nutrition Facts *
| Energy | 541 | kcal |
|---|---|---|
| Protein | 14 | g |
| Total Fat | 25 | g |
| Carbohydrates | 65 | g |
| Dietary Fiber | 10 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My filling is runny after baking, what went wrong?
- The filling likely did not simmer long enough to activate the flour, so next time cook until it visibly thick coats a spoon, and let the pie rest 15 to 20 minutes before slicing so the starches set.
- How do I prevent a soggy bottom crust?
- Blind bake the bottom, keep the top crust cold, add hot thick filling, and bake on a preheated sheet pan, plus a dusting of fine breadcrumbs in the shell helps absorb excess moisture.
- Can I make this gluten-free?
- Use a gluten-free vegan crust and thicken the gravy with 1.5 tablespoons cornstarch whisked into the soy milk instead of flour, and confirm your bouillon is labeled gluten-free.
- Can I swap the veggies or add mushrooms?
- Go for it with equal volumes, but sauté mushrooms until they release and evaporate their liquid, and keep peas for the last minutes so they stay bright.
- Can I make individual pot pies?
- Divide the filling among 4 to 6 ramekins, top with crust or puff pastry, vent, and bake 20 to 30 minutes until golden and bubbling.
- Why did my edges brown too fast?
- Your oven likely runs hot at the rim, so shield the edges with foil early and keep the pie on the middle rack over a preheated sheet pan for even heat.
Serving Suggestions
This pot pie loves a peppery arugula salad with a sharp Dijon vinaigrette or garlicky sautéed green beans to cut through the creamy gravy.
For a twist, swap the thyme and sage for 2 teaspoons garam masala and a pinch of chili flakes, or brush the crust with soy milk and sprinkle everything bagel seasoning for a crackly, savory lid.
More pairings:
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