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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!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4
Calories: 285kcal


  • 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!


To make cashew cream: bring a pot of water (about 2 cups) to a boil. Add 1/2 cup raw cashews to the boiling water. Remove from heat, set aside and allow to soak for 30 minutes. Drain excess water, rinse cashews, and transfer to a high speed blender or NutriBullet. Add 1 cup water and blend until smooth. Use in recipe as directed.


Calories: 285kcal | Carbohydrates: 45g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 624mg | Potassium: 674mg | Fiber: 6g | Sugar: 8g | Vitamin A: 9019IU | Vitamin C: 25mg | Calcium: 90mg | Iron: 3mg