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Chickpea Pot Pie

Name: Chickpea Pot Pie
Prep time: 5 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons olive oil; 1 cup onions, (finely chopped); 2 cloves garlic (peeled and finly chopped); ¼ cup all-purpose flour; 1 ½ cups vegetable broth; 1 cup plant-based milk (, plain, unsweetened (oat, soy, almond)); 1 teaspoon Italian seasoning; salt & pepper to taste; 1 tablespoon nutritional yeast flakes; 3 cups frozen mixed vegetables ((carrots, peas, corn, green beans, etc)); 1 ½ cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; 6 tablespoons cold vegan butter ((substitute coconut oil), cut into small cubes); ½ cup plant-based milk (, plain, unsweetened)

by Marly McMillen

Posted 11/13/25

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Craving comfort? This easy vegan chickpea pot pie bubbles with veggies and tops with fluffy biscuits. Ready in in one pan in 35 mins!

Prep Time 5

Cook Time 25

Resting Time 5

Total Time 35

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I still remember the first time I spooned into a warm chickpea pot pie on a rainy evening. The creamy filling hugged every chickpea, and those golden biscuits melted in my mouth. You scoop a big bite, feel the steam warm your face, and suddenly the whole day feels better. I make this vegan chickpea pot pie whenever I need that hug in a bowl.

In This Post show

My Favorite Cozy Dinner

I’m not exaggerating when I say this biscuit-topped chickpea pot pie is basically my emotional support dinner from October through March.

The second the temperature drops below 60°, my brain starts chanting “chickpea pot pie, chickpea pot pie” like a broken record.

I love how the chickpeas stay all plump and sassy, refusing to turn mushy even after bubbling away in that creamy gravy. Meanwhile, I’m over here playing vegetable hide-and-seek, sneaking in extra carrots and peas like I’m pulling off the greatest home chef heist of all time. My hubby? Zero complaints.

Just the sound of spoons scraping bowls and the occasional happy grunt that translates to “please don’t change this recipe.” It’s ridiculous how something this simple makes everyone act like I just unveiled a five-course feast. See? That’s why I’m so obsessed. I hope you will be too!

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Olive oil – extra-virgin for flavor; any neutral oil works if you run low.
Onions – a medium yellow one is my go-to favorite; white onions add sharper bite.
Garlic – Mince fresh cloves are best; jarred saves time on busy days.
All-purpose flour – You can use gluten-free blend…it thickens just right.
Vegetable broth – I make a low-sodium broth by combining half Better than Bouillon with water.
Plant-based milk – I love oat for creaminess; almond keeps it light.
Italian seasoning – I mix my own if the jar empties.
Nutritional yeast flakes – You can find them in the health food section of most major grocery stores; they give cheesy vibes.
Frozen mixed vegetables – I stock carrot-pea-corn-green bean bags (and sometimes lima beans) in the freezer.
Chickpeas – I drain one 15-oz can and rinse it well to cut the sodium.
Vegan butter – I cube Earth Balance from the fridge; coconut oil subs in a pinch.
Baking powder – I check the date so the biscuits rise high.

Recipe Shortcuts

Use canned chickpeas and frozen veggies to skip chopping.
Use store-bought canned biscuits as a substitute when you’re in a hurry.
Bake it in the same cast-iron skillet to cut dishes.
Double the batch and freeze half for lazy nights.

How to Make Chickpea Pot Pie

I throw this together in one skillet, and the smells fill my kitchen with pure joy.

Step 1: Sauté the Base

I heat the oil in a skillet until it shimmers, then I toss in the onions. Soon they’ll turn glossy and sweet. That’s when I add the garlic, and that fragrant pop makes me grin every time.

Step 2: Thicken the Sauce

Next, I sprinkle the flour, and give it a fast stir. I like to let that cook around a minute, then whisk in broth and milk. You see it transform into silky gravy? That’s a pure kitchen win in my book!

Step 3: Load up the Goodness

Time for the star of the show! Let’s stir in the chickpeas, veggies, spices, and nutritional yeast flakes. The mix bubbles and begs for that biscuit crown.

Step 4: Mix Biscuit Dough

While the veggie mixture simmers, I switch over to making the biscuits. First things first, I blend the dry ingredients together. Then cut in the butter with two knives. A drizzle of milk gets you a craggy dough that promises fluffy tops.

I use a cookie dough dispenser to distribute the dough across the veggie mixture. Gaps let steam escape, and you know golden crunch awaits.

Step 5: Bake and Serve

This dish is ready to bake so I slide it in the oven for 25 minutes. You smell buttery biscuits and cheer when they puff.

Once it’s out of the oven, I wait 5 to 10 minutes, then spoon it into bowls. You taste comfort in every bite before it’s time to go grab seconds!

A baked biscuit pot pie is in a cast iron skillet.

Recipe Test Kitchen

I added diced potatoes once for a chickpea and potato pot pie twist. This is a total heartiness boost.
I stirred in thyme sprigs for a nice herbal kick. It’s one reason I love my container herb garden!
You can swap half the veggies for mushrooms, and it adds a meaty, rustic flavor and texture.

Slow Cooker Option

Skip the skillet and make this dish in a slow cooker! Cook the filling on high for 2 to 3 hours or on low for 4 to 5 hours. Then, add the biscuits in the last 30 minutes, cover with a lid and cook until the biscuits are done.

Tip: You can bake the biscuits separately on a sheet pan for 12 minutes or so, then plop the golden baked biscuits on top right before serving. That way you won’t have soggy biscuits.

Low Sodium Tip

Trying to keep sodium in check? Use water instead of broth, rinse those chickpeas like you mean it, leave the salt out of the biscuit dough, and go light on added salt. Boom! Way friendlier on the blood-pressure meter.

These changes can reduce each serving to 70 mg of sodium.

I find a sprinkle of Morton’s Lite Salt or No Salt works just fine!

Storage Tips

I scoop leftovers into glass containers and fridge them up to 4 days. You can also freeze portions in freezer-safe containers for 3 months. Thaw it overnight in the fridge and then let it come to room temperature before reheating in the oven at 350°F to crisp up the biscuits.