Chickpea Pot Pie
Imagine creamy chickpeas and veggies under fluffy biscuits. This is a one-pan dish you can make in minutes. You'll get vegan comfort in every bite!
Servings 6 servings
Calories 279kcal
Equipment
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
- 1 15 oz can chickpeas , drained
- 3 cups frozen mixed vegetables (carrots, peas, corn, green beans, etc)
For the Biscuit Topping:
- 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
Instructions
- Preheat & Prep: Preheat your oven to 400°F/200°C. Lightly oil a 10-inch oven-safe skillet or baking dish.
Make the Filling:
- Heat olive oil in a skillet over medium heat. Sauté onion until translucent, 4–5 minutes. Add garlic and cook 30 seconds
- Sprinkle in flour and stir for 1 minute. Gradually whisk in vegetable broth and plant-based milk until smooth.3 cups frozen mixed vegetables
- Stir in spices, salt, and pepper. Cook until slightly thickened, about 3–4 minutes.2 tablespoons olive oil, 1 cup onions,, 2 cloves garlic
- Add chickpeas and frozen mixed vegetables. Mix to combine.¼ cup all-purpose flour, 1 cup plant-based milk, salt & pepper to taste, 1 tablespoon nutritional yeast flakes, 1 teaspoon Italian seasoning
Prepare the Biscuit Topping:
- In a medium bowl, whisk together flour, baking powder, and salt. Cut in vegan butter with a fork or pastry cutter until mixture resembles coarse crumbs.
- Stir in plant-based milk until the dough just comes together without overmixing.
Top the Filling:
- Drop spoonfuls of dough evenly over the chickpea-vegetable filling. It's ok if the filling peaks through.
Bake:
- Bake uncovered for 25–30 minutes, or until biscuits are golden and cooked through. If using canned biscuits, place them on top and bake for 15–20 minutes.
Serve:
- Let rest 5 minutes before serving. Spoon into bowls and enjoy!
Notes
Tips & Variations
- Make it cheesy: Add 2 tbsp nutritional yeast to the filling for a cheesy flavor.
- Herbs: Fresh parsley or thyme sprinkled on top adds a fresh pop.
- Substitutions: Canned biscuits or crescent dough work in place of puff pastry for an even quicker version.
- Veggie Swap: Use whatever frozen veggies you have on hand—broccoli, cauliflower, or green beans work great.
- Extra Flavor: A splash of soy sauce or vegan Worcestershire sauce in the creamy base adds depth.
- Biscuit Topping: If you're using a larger skillet, you may need to double the biscuit topping to get coverage.
- Low Sodium Tweak: For a lower sodium version, use water instead of vegetable broth and leave the salt out of the biscuits. This will reduce each serving to 70 mg of sodium.
- Make it in the slow cooker: Prepare the filling in a skillet, transfer to a greased slow cooker, cover, and cook on HIGH 2–3 hours. Add biscuit topping in the last 30–40 minutes on HIGH, or bake separately for golden biscuits.
Nutrition
Serving: 1.5cups | Calories: 279kcal | Carbohydrates: 47g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 506mg | Potassium: 588mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4949IU | Vitamin C: 12mg | Calcium: 207mg | Iron: 3mg
