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!