Vegan Pot Pie with Chickpeas

GFGluten FreeGRGrain FreeOFOil FreeVVegan
4.97 from 96 votes
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This Vegan Pot Pie combines a flaky pie crust, heart-healthy chickpeas, and a creamy vegetable and potato filling for a mouth-watering main dish everyone will go back for seconds of. Vegan, Gluten-Free, Oil-Free option.

Hearty and cozy, this Vegan Pot Pie is simple enough to serve on weeknights, yet impressive enough to replace a meaty main for a special occasion like Thanksgiving or Christmas. It’s made with a simple pie crust that’s filled with protein-rich chickpeas, classic veggies, and a homemade cream sauce that’s thick and creamy. Fair warning – your house will smell absolutely amazing while this bakes in the oven. 😉

Table of Contents
  1. A Healthier, Cozy Pot Pie
  2. What You Need for Vegan Pot Pie
  3. How to Make Vegan Pot Pie
  4. Serving Suggestions
  5. How to Store Vegan Pot Pie
  6. Substitutions and Variations
  7. Yoast FAQs
  8. Vegan Pot Pie with Chickpeas Recipe
slice of chickpea pot pie topped with fresh thyme on white speckled plate

A Healthier, Cozy Pot Pie

Is it just me, or is Pot Pie pretty much the ultimate comfort food? It’s pretty hard to beat a buttery, flaky crust filled with a creamy, hearty, and flavorful filling. It’s a perfect cozy day food to snuggle up with or share with your loved ones during the holiday season.Now, most pot pies are not vegan. But with just a few simple swaps, we can make a vegetable pot pie that’s made entirely from plants! Not only that, but it’s just as yummy and cozy as the ones I remember eating in my childhood. I can’t wait for you to indulge for yourself!

What You Need for Vegan Pot Pie

There are just 4 main components when it comes to making a great pot pie:

ingredients for vegan pot pie laid out on a marble kitchen countertop
  • Pie crust: I opted to use my Vegan Pie Crust Recipe, but feel free to use another homemade pie crust or your favorite store-bought brand. If making my homemade recipe, make sure to double the recipe – one crust for the bottom, and one for the top. 
  • Creamy sauce: Traditional pot pies are typically made with heavy cream or canned soups. Instead, we’re making a healthy, homemade sauce from non-dairy milk, nutritional yeast, and chickpea flour. 
  • Fresh veggies: I like to keep things classic and use celery, peas, carrots, and gold potatoes for a nice and hearty bite. If you’re short on time or prefer to make things even easier, use a frozen blend of mixed vegetables with green beans. 
  • Seasonings: Most of the nostalgic flavor and aroma in a classic pot pie can be attributed to the spices and seasoning. All that’s required for this mouth-watering effect is freshly chopped thyme, smoked paprika, and freshly cracked black pepper.

How to Make Vegan Pot Pie

six images side by side showing the cooking process of the pie with a gray pan and ingredients cooking
  1. Par-bake the bottom crust in a pie dish (or follow the instructions of the store-bought version you are using!)
  2. Whisk the sauce ingredients together in a small saucepan, then simmer, whisking constantly, until thickened. Set aside. 
  3. Melt the butter or olive oil in a large sauté pan, then sauté the filling ingredients until fragrant and tender. 
  4. Stir in the thickened sauce until evenly distributed. 
  5. Fill the par-baked crust with the pot pie filling, then lay the top crust over the filling. Crimp the two pie edges together and cut an “X” in the center of the pie dough. 
  6. Bake, lightly tented with foil, until the crust is golden brown.
  7. Cool for 5 minutes, then slice and serve warm, as desired.

Caitlin’s Cooking Tips

  • Use a rich and creamy plant-based milk. Not all plant-based milks are made equal. As much as I love the convenience of store-bought non-dairy milk, they are often thin and lacking in flavor. For the best creamy filling, use a rich and creamy homemade milk or a store-bought soy milk or canned coconut milk. 
  • Thaw your pie crust in advance. If you are using a store-bought, frozen pie crust, make sure to thaw it in the refrigerator until soft and easy to roll out. It is easiest to do this the night before, but typically can thaw in 4-6 hours. 
  • The longer it cools, the easier it is to slice. You can slice after just 5 minutes, but if you wait longer (15-20 minutes), the filling will continue to thicken and make it easier to cut nice slices for serving. This can be ideal when hosting or serving this pot pie for special occasions.
a slice of vegan pot pie cut out and served on a dotted white plate

Serving Suggestions

I love serving thick, warm slices of this vegan pot pie as a hearty main dish. It’s the perfect weeknight dish to complete simpler sides such as Kale & Cranberry Salad, Winter Kale Salad with Pomegranate Vinaigrette, or a Fall Roasted Vegetable Casserole

Or, when serving this vegan pot pie as a holiday main, browse my 60+ Vegan & Gluten-Free Thanksgiving Guide and make a complete meal the whole family will love.

If you’re looking for more cozy vegan recipes, you’ll also love this One Pot Vegan Mushroom Stroganoff, this Easy Vegan Chili, and this Marvelous Mushroom Pot Pie

How to Store Vegan Pot Pie

Leftover pot pie will keep for up to 5 days in the refrigerator. When storing, tightly cover the pot pie with a layer of plastic wrap or aluminum foil, or transfer slices to an airtight container. Leftovers reheat best in the toaster oven or oven, covered with foil, but can be reheated in a pinch.

Freezing vegetarian pot pie is also possible, but is difficult to do without the crust becoming soggy and/or taking forever to bake from frozen. Instead, I would recommend freezing the pot pie filling and crust separately for up to 3 months. Then, thaw the two components separately in the refrigerator, assemble, and bake.

Substitutions and Variations

  • Gluten-free option: Make this vegetable pot pie using my 3 Ingredient Pie Crust recipe. It’s naturally vegan, gluten-free, and grain-free. 
  • Oil-free option: Replace the melted butter with water or vegetable broth and use an oil-free pie crust. Again, 3-Ingredient Pie Crust would work well! 
  • Chickpea flour substitution: Replace the chickpea flour with all-purpose flour or brown rice flour, if gluten-free.
a slice of vegan pot pie cut out and served on a dotted white plate with a spoon digging in

Yoast FAQs

Which store-bought pie crusts are vegan?

It can be tricky to know which store-bought pie crusts are made without animal products, but thankfully, most of the widely available options are vegan friendly. Marie Callender’s pie crusts are one of the most popular, widely available options.

Can I make this pot pie without a pie crust?

While pot pie is traditionally baked in a flaky pie crust, it can be enjoyed without crust with a side of vegan mashed potatoes (very similar to Vegan Shepherd’s Pie), flaky biscuits, or a store-bought puff pastry crust (use my Marvelous Mushroom Pot Pie for Inspiration!). Or, make my quick and easy No-Boil Chickpea Noodle Casserole for a fun twist on the classic recipe.

What replaces chicken in vegan pot pie?

In this particular recipe, the classic chicken is replaced with wholesome, plant-based chickpeas. They’re a great source of protein and have just the right hearty texture. Some readers have also shared success making this pot pie using hydrated soy curls. If you’re an experienced home-cook, feel free to experiment and find your favorite vegan protein alternative.

I am preparing this vegan pot pie for a holiday. Can I make it in advance?

Both the pie crust and chickpea pot pie filling can be prepared up to one day in advance, but should be refrigerated separately until ready to assemble. Then, when ready to serve, fill the pie crust with the easy pot pie filling, top with the top layer of pie crust, and bake as

Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊

Vegan Pot Pie with Chickpeas

4.97 from 96 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 Servings
This Vegan Pot Pie combines a flaky pie crust, heart-healthy chickpeas, and a creamy vegetable and potato filling for a mouth-watering main dish everyone will go back for seconds of. Vegan, Gluten-Free, Oil-Free option.


  • 2 layers pie crust homemade or store-bought; see notes

For the Sauce:

For the Chickpea Filling:

  • 1 tablespoon vegan butter or oil
  • 1/2 yellow onion fine dice
  • 2 sticks celery fine dice
  • 1/2 cup carrots fine dice
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper plus more to taste
  • 2/3 cup gold potatoes peeled and diced
  • 2/3 cup frozen peas thawed
  • 1 1/2 cup chickpeas drain and rinse if using canned


  • Prep: Prepare your pie crust according to recipe or package instructions. Grease or line a 9” pie pan and par-bake the bottom crust. Keep the top crust chilled until just before baking in step 6. Preheat the oven to 425F.
  • Make the Sauce: Whisk the flour, nutritional yeast, salt, and milk together in a small saucepan over medium-high heat. Bring the mixture to a simmer, then reduce the heat to medium and simmer for 3 minutes, whisking constantly, until the sauce has thickened. Set aside; the sauce will thicken further.
  • Aromatics: Melt the butter in a large sauté pan with a lid over medium heat. Add the onion, celery, and carrot and sauté for 3 minutes, until the onion is translucent. Add the thyme, smoked paprika, and black pepper; sauté for an additional 2 minutes, to toast the spices.
  • Cook the Potatoes: Add the potatoes to the pan and mix well, then add 1/4 cup (60 ml) water to the pan and cover. Cook for 5 minutes, to steam the potatoes.
  • Make it Saucy: Uncover the pan and add the chickpeas and peas. Mix well, then turn off the heat. Add in the prepared sauce and mix until evenly distributed to complete the pie filling.
  • Assemble: Roll out the top pie crust according to recipe instructions. Transfer the chickpea filling to the par-baked crust, then top with the remaining crust. Use a fork to crimp the two pie edges together, then use a knife to cut a “X” in the center of the pie dough to allow for ventilation. Lightly tent the pie crust in foil.
  • Bake: Bake in the middle rack of the oven for 15 minutes. Check on the pie; if if the crust is already golden, loosely tent with foil to prevent burning. Bake for an additional 10-12 minutes, checking for doneness every 5 minutes or so, until the crust is golden brown.
  • Serve: Let the pie sit for 5 minutes, then slice and serve warm. Store any leftovers in the refrigerator for up to 5 days.

Recipe Notes

  • Pie Crust: I like to make this all-butter pie crust (just use vegan butter!), or you can make my 3-Ingredient Pie Crust if you are gluten-free. The GF pie crust burns more easily, so you may need to tent the top of the pie with foil if it starts to get too brown. You can also use your preferred store-bought crust!
  • Chickpea Flour: Chickpea flour can be replaced with all-purpose flour or brown rice flour.
  • Make-Ahead: Both the pie crust and chickpea filling can be prepared up to one day in advance; store in the fridge until ready to use.


Calories: 27kcalCarbohydrates: 2gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 30mgPotassium: 83mgFiber: 0.2gSugar: 1gVitamin A: 232IUVitamin C: 4mgCalcium: 83mgIron: 0.3mg
Course: Main
Method: Oven, Stovetop
Cuisine: American

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

Learn More

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  1. 5 stars
    Trying this recipe tomorrow! Just curious, should I tent with foil first or after 15 minutes of baking? The instructions on this are a little confusing because it says both. Thanks 🙂

    1. Hi Jessica, you should initially bake the pie without foil and check after 15 minutes. If the crust is already golden brown at that point, then loosely tent it with foil to prevent it from burning and continue baking. If it’s not golden yet, continue baking without foil and check every 5 minutes, tenting with foil only if it starts to brown too much. This ensures the crust gets perfectly golden without burning. Enjoy your pot pie!

  2. 5 stars
    Delicious! I am a garlic fanatic and was super tempted to add some but glad I held off as the balance of flavors is perfect without it.
    I only did a crust on the top because I was feeling lazy but it still turned out great and everything came together in under 30 min!

  3. 5 stars
    I made this filling today and froze it in individual 2-cup ramekins for later use. After the filling defrosts I’ll top it with a round of the GF crust and bake it as a one-crust pot pie.

    Since I don’t like cooked celery or smoked paprika, I added 2 large, minced garlic cloves, 1 tsp of chopped rosemary, 1 TB of Vegetable Better Than Bouillon, and 2/3 cup of diced turnip along with the potatoes.

    It’s delicious! One of my favorite childhood foods (one of the two that Dad made), was SOS from his Navy days. I no longer eat meat BUT I can imagine using the filling instead, to top whole grain toast. I’m so happy I found your recipe.

  4. 5 stars
    Absolutely delicious! It’s become a winter staple for me :). I don’t even mind eating it multiple days in a row! I live alone so it makes a ton of leftovers and it reheats well.

  5. 5 stars
    Overall a great easy soup recipe and very customizable – I used leftover macaroni noodles. The liquid level was perfect! Sometimes lentil soups soak up too much liquid but this one has been ideal.

  6. 5 stars
    I have only just finished making this pie…it is cooling on my kitchen bench. Looks great, smells great, I’ve tried the extra filling that was left over…nice. I added a bit of sriracha to the bit that I tried, and THAT was good, too.
    I’ll take the advice below and make some gravy just in case. I’d send a picture, but I’m not on instagram.

  7. 5 stars
    I made this a few days ago and it was great! I used Marie Callander’s frozen pie shells rather than making them from scratch because I am not a baker, and it still turned out perfect. I did add some poultry seasoning (which is accidentally vegan) to the sauce to mimic the flavors from childhood, and it was a hit. For the leftovers, I whipped up a quick gravy as the filling had seized up a little – and who ever said no to more gravy? It was a little time-consuming to make, but well worth it. I can see this being on repeat all winter long. Cheers!

  8. 5 stars
    Delicious, easy, and incredibly popular with my family! I made this with Caitlin’s 3 ingredient pie crust and doubled that recipe for the top layer. I prebaked only the bottom crust and let the top bake with the contents of the pie. So easy and impressive!

  9. 5 stars
    I love love love this recipe! I actually made the pot pie for Friendsgiving! It was my first time making any type of pie, so it was a little intimidating, but the clear instructions from the blog and the YouTube video made it so simple and easy to follow along! I was honestly so impressed with myself! All the flavors mixed so well together to make a hearty meal! I added this pot pie recipe to my sisters and I’s holiday recipes folder.. but I’ll definitely make it year round! Maybe again for Christmas… so my sister who was out of town can try it. Who knew making pie crust was this easy? Thank you for sharing your yummy recipes with us! 😋❤️