Vegan Chickpea Pot Pie
Vegan Chickpea Pot Pie- made in one skillet with hearty winter vegetables, this plant-based pot pie is the perfect cozy meal on a cold winter day!
Does anyone else associate cozy winter meals with pot pie? When it’s frigid outside I can’t think of a better way to warm up than with a warm bowl of winter veggies covered in a rich savory sauce and topped with a flaky biscuit. It’s pure comfort!
I used to associate pot pie with the frozen store-bought variety but once I started learning to cook I realized it is so much better when you make it from scratch. You can actually prepare it with vegetables more exciting than peas and carrots! Like leeks, butternut squash, mushrooms, parsnips and…carrots.
Ok I guess I love carrots too much to leave them out, but the beauty of homemade pot pie is that you can use whatever combination of vegetables your heart desires.
How to Make Vegan Chickpea Pot Pie
I know making pot pie from scratch can sound intimidating but it’s actually not complicated at all. You simply:
- Cut all of your vegetables.
- Sauté them in a large skillet.
- Sprinkle with dried herbs and flour.
- Pour in vegetable broth and cashew cream. Simmer until thickened.
- Top with biscuits. Bake until golden brown and enjoy!
What if I don’t have an oven safe skillet?
I prefer to serve it in the same skillet I cook the filling in to save on dishes but if you don’t have an oven safe skillet (such as cast iron), you can prepare the filling in a large pot on the stove then transfer to a baking dish prior to adding the biscuits and baking in the oven.
What kind of biscuits should I use?
I’ve made this with both homemade vegan spelt flour biscuits (as pictured) and store-bought prepared biscuits and they were both delicious. You can also make the recipe gluten-free by using oat flour (certified GF, of course) and topping with your favorite gluten-free biscuits. << I don’t have a recipe for that yet but I’m working on it! :)
Vegan Chickpea Pot Pie
- 2 tablespoons oil, I like avocado oil
- 2 leeks, halved and thinly sliced
- 2 carrots, peeled and finely chopped
- 2 parsnips, peeled and finely chopped
- 2 cups cubed butternut squash, cut into 1-inch cubes
- 8 ounces mushrooms, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt & pepper, plus more, to taste
- 1/2 cup flour, all purpose or oat flour will work
- 2 cups vegetable broth
- 1 cup cashew cream, made with 1/2 cup raw cashews, see notes
- 1 15-ounce can chickpeas, drained and rinsed
- 6 biscuits, uncooked, for topping
- In a large (10-inch) skillet, warm the oil over medium heat. Add the leeks, carrots and parsnips. Cook for about 3 minutes, until leeks are soft and light golden.
- To the skillet, add the butternut squash, mushrooms, and garlic. Continue to cook for another 7-10 minutes, until butternut squash is just tender.
- Sprinkle the cooked vegetables with oregano, thyme, salt & pepper and flour. Stir and continue to cook for a few more minutes. Slowly pour in the vegetable broth as you continue to stir. Next stir in the cashew cream. Cook at a simmer for about 10 minutes, continuing to stir until mixture is thickened.
- To the mixture add the drained and rinsed chickpeas then stir to combine. Remove from heat and set aside.
- Preheat the according to the cooking temperature suggested for whatever kind of biscuits you are using. Arrange the biscuit dough over top of the filling then bake in the oven until biscuits are fluffy and golden on top. Remove from the oven and allow to cool for a few minutes prior to serving. Serve warm and enjoy!
This looks like a dish I would love! Now, all I need to do is find a gf substitute for the phyllo.
Happiest of holidays to you!
My husband was just talking about how much he loves chicken pot pie, but now he’s mostly vegetarian. I’m definitely pinning this to make later!
If I had a nickel for every time I’ve cried during a Josh Groban song….Warren Buffet would be jealous.
Pot pies are one of my all time faves! Flaky phyllo crust? Just stop making my wishes come true. Oh, and I never get sick of butternut squash, so I say keep that ish coming, m’dear!!
I’m just done with my exams soooo *vacation mode: ON*
These look like the most adorable healthy dinner! I kid you not when I say I kinda want to cry over not having a couple of them in front of me right now :'( They look thaaaaat great! Have a ice holiday dear! xxx
Woo hoo! Exams are done! I hope you get to celebrate and do something fun!
And I hope you have a nice holiday too!
haha oh gosh! I used to be that way with opening presents and then somehow we started opening them slower so we could all see everyone else open then…
And these pot pies look awesome! Definitely perfect for all those cold winter days ahead!
Happy happy christmas friend! I hope you Brandon and Coco all have a fantastic one!
Merry Christmas to you and your family too, Ashley! I hope you take lots of cute pictures of Emma for us to see! :)
My mom is always in charge of handing out presents one at a time. It’s a long process, but I love that we can slow down and appreciate everything.
I agree that taking it slower allows you to appreciate the moment a little more. I’m just the worst gift-receiver on the face of the planet so I prefer not to be watched! :)
I hope you have a wonderful Christmas too, Kelly!
Looks like a great recipe! I don’t see chickpeas listed as an ingredient in the recipe?? Am I just not seeing correctly? Wondering what amount to use, and if canned are ok?
No, I just forgot to add them to the ingredient list. Sorry about that! I used one (15 ounce) can of chickpeas so yes, canned are perfectly fine. Thanks, Heather! :)
these look like little pots of comfort food glory!
I never managed to properly bake phillo pastry. Never. I tried a countless number of times! I will cry on my phillo pastry too the day I finally get it right :)
I feel warmer just looking at the photos! This is going to make a perfect dinner in the next few days, after all the inevitable Christmas food. Happy holidays!
Oh, and I totally feel you on the “hiding behind wrapping paper” part. I’m the same way! I love exchanging gifts but I’m so self-conscious knowing that someone is watching me open them!
I am loving everything about these chickpea pot pies, definitely perfect for me to make for myself and my vegetarian family!
These looks amazing, Sarah! And I’m seriously loving the filling you chose. Pinned for sure :)
And I know what you mean about loving the chaos. It’s usually just me and my parents since most of my family is over in Poland, but I like to think we do a decent job at keeping things hustling and bustling.
Merry Christmas <3
Mmmmm, I love pot pie and haven’t had it in forever!
I’m with you, I grew up in a family where everyone opens presents at the same time and it’s kind of chaotic, and with my hubby’s family, they all open once at a time with everyone staring at the person. It makes me really uncomfortable and we always joke around about it! Haha.
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