Is there anything more comforting on a crisp Autumn evening than a pot pie? Especially a home made one! Your home fills with the aroma of the dinner to come…
I absolutely LOVE pot pie, and this was one of the first things I “veganized” when my family went vegan.
In this recipe I used pre-made pie crusts, but you could totally go all out and make your own! when using the pre-made crusts this recipe comes together rather quickly-its just the baking that takes the time. Oh, but it is WELL worth the wait!!
Why make my Vegan Chickpea Pot Pie?
This Chickpea Pot Pie is vegan, and a little bit healthier then a traditional pot pie would be. The chickpeas add fiber and the cholesterol found in a traditional pot pie is gone by omitting any dairy and meat.
When I think comfort food, a good pot pie is at the top of my list of favorites.
1box of vegan pie shells-you need two crusts in totalTenderflake is not vegan-I use the no name brand
2tbsp.vegan butterI used Becel
1/2of a yellow onion
2cupsof chickpeasI used homemade from my freezer, but 2 regular cans would be just fine
1/2tsp.seasoning saltI like Red Robin salt, you can get it in store or online
1veggie bullion cube dissolved into 1 cup of hot water
1tbsp.all purpose flour whisked into 3 tbsp. COLD water
1cupof soy milk (I used
silk soybecause it's wonderfully thick and has a sweetness to it. Feel free to substitute but you may need to add more flour and water combo to thicken it up a bit
salt and fresh cracked pepper to taste
Set your pan on medium heat and your oven on 350 degrees Celsius
Remove your frozen pie shells from the freezer. open the box and separate the two shells to defrost
Add the butter to the pan
While your butter is heating up, chop the onion, celery, and carrot (peel that guy first!)
Add the veg to the pan and saute until the onion is soft, about 3-4 minutes
Add in your chickpeas, onion powder, garlic powder, and seasoning salt
continue to saute-don't turn the chickpeas over too fast, you want some deep browning to happen to develop the flavor. Do this for around 5 minutes. While they are cooking dissolve the veggie cube into the water and wait.
Now, add in to veggie broth and stir.
Mash around 2/3 of the chickpea mixture with the potato masher. This helps keep the pie together and spreads the flavor throughout the pie. you can do this in the pan.
Add your flour and water combo to the boiling veggie broth. This should thicken nicely. Make sure you use a whisk while you do this so you don't get lumps!
once the flour mixture has been incorporated, allow it to cook for around 1 minute.
Now slowly add in your soy milk, about a 1/4 cup at a time, and be sure to use your whisk.
Once all of the soy milk has been added allow the mixture to boil for around 1 minute
Remove the pan from the heat
Take one pie crust and poke the bottom with your fork
Spoon the chickpea mixture into that pie crust
Lay your second crust on top of your pie by inverting it
Pinch the edges of the two crusts together to seal in the goodness!
Add a few vents on top by cutting in with a knife
Bake in pre-heated oven for 45-55 minutes-wait until the crust is golden before taking it out
And that’s it guys! I know there are a lot of steps here but this recipe still comes in at under a 1/2 hour to get in the oven.
You don’t need to brush your crust with anything. It browns nicely from all of the vegetable shortening in the dough.
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Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!