Vegan Recipes


Warm your soul with a hearty and flavorful Chickpea and Potato Pot Pie. This comforting dish combines the heartiness of chickpeas and potatoes with a savory, herb-infused sauce, all encased in a flaky pie crust. It’s a plant-based take on the classic pot pie, perfect for those seeking a wholesome and delicious meal. Gather around the table and enjoy the nourishing goodness of this Chickpea and Potato Pot Pie.

Recipe: Chickpea and Potato Pot Pie


For Filling:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 large potatoes, peeled and diced
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups vegetable broth
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
For Pie Crust:
  • 2 1/2 cups all-purpose flour
  • 1 cup vegan butter, cold and cubed
  • 1/2 teaspoon salt
  • 1/2 cup ice water

Nutrition Facts (Per Serving – Makes approximately 6 servings):

  • Calories: 450
  • Total Fat: 22g
  • Saturated Fat: 10g
  • Cholesterol: 0mg
  • Sodium: 800mg
  • Total Carbohydrates: 55g
  • Dietary Fiber: 8g
  • Sugars: 4g
  • Protein: 10g


This recipe makes approximately 6 servings.


1. Prepare Pie Crust:
  • In a food processor, pulse the flour, salt, and vegan butter until the mixture resembles coarse crumbs.
  • Add ice water gradually, pulsing until the dough comes together.
  • Divide the dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
2. Make Filling:
  • In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.
  • Add diced potatoes, carrots, thyme, and rosemary. Stir for 2-3 minutes.
  • Sprinkle flour over the vegetables and stir to coat.
  • Gradually pour in vegetable broth and almond milk, stirring constantly to avoid lumps.
  • Add chickpeas and frozen peas. Simmer until the mixture thickens. Season with salt and pepper.
3. Preheat Oven:
  • Preheat the oven to 375°F (190°C).
4. Assemble Pot Pie:
  • Roll out one of the chilled pie crusts and line a pie dish. Pour in the chickpea and potato filling.
  • Roll out the second pie crust and place it over the filling. Seal and crimp the edges. Cut slits on top to allow steam to escape.
5. Bake:
  • Place the pot pie in the preheated oven and bake for 40-45 minutes or until the crust is golden brown.
6. Serve:
  • Allow the pot pie to cool for a few minutes before slicing. Serve warm and enjoy the comforting flavors.
7. Store:
  • Any leftover pot pie can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.

Related Articles

Back to top button