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Vegan Pot Pie with Chickpeas

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.
Course Main
Cuisine American
Method Oven, Stovetop
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 Servings
Calories 27kcal
Author Caitlin Shoemaker


  • 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.


  • 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: 27kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 30mg | Potassium: 83mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 0.3mg