This chickpea pot pie is a delicious and easy vegan alternative to the chicken pot pie, and perfect for the holiday season!
Okay, I must admit, I didn't grow up eating pies, and I've never had a chicken pot pie- but this chickpea pot pie is absolutely delicious! In fact, R wanted to eat the whole pie! Which we did end up doing, hahah. It's so savory and creamy, and the puff pastry works so well in this! Plus, it's all store bought products that makes this recipe so easy and perfect for any gathering, especially during the holidays! If you feel the need to make some items from scratch, like using dried chickpeas or making a pie dough, go at it! But if you know our style, we like to keep some stuff simple, quick, and easy, and making dough has never been that for us.
Why you'll love this recipe
- Uses just one skillet! As long as it's both stove top and oven safe! We recommend a 10 inch cast iron.
- So creamy!
- Store bought puff pastry makes this a much quicker meal! Plus, it's delicious with puff pastry!
- An alternative to traditional chicken pot pie, but without animal cruelty! We love that!
Ingredients
- Frozen veggie mix (carrots, peas, corn and green beans)
- Chickpeas in a can
- Celery
- Onion
- Garlic
- Flour
- Broth. We used Better Than Bouillon's No Chicken Base
- Plant milk
- Thyme
- Store bough puff pastry
Steps
- In a 10 inch cast iron skillet, melt butter over medium high heat. Once butter has melted add in the onion, celery, and garlic. Let that cook until soft and onion is translucent.
- Add in the flour and cook that for a couple minutes to remove the raw flour taste and smell.
- It should form some little clusters.
- Add the milk and stir that in until you get a creamy bechamel consistency.
- Then add the broth, vegetable mix, and drained chickpeas (no need to rinse them from the can).
- Once everything is incorporated, turn off the heat and add the puff pastry over the top of the iron skillet. Brush on some plant milk and sprinkle with salt. Cut some slits for air flow and cuteness.
- Bake in the oven at 400℉ for about 30 minutes or until puff pastry is golden brown.
A few tips and swaps
- Frozen veggies can be whatever you'd enjoy in the pie! Doesn't have to be a blended mix bag either, but it does make it pretty easy.
- Puff pastry can be swapped for pie crust or any crust you prefer to make. The true flavors here come from the filling anyways.
- Vegan chicken broth can be swapped for a veggie broth.
- Use a 10 inch skillet for this recipe. We have a 12 inch one and it didn't fill enough. You can always make the filling in whatever skillet you have and then transfer it to an oven safe dish with the puff pastry dough on top.
How to make this ahead of time
Prepare the filling and allow it to cool before placing it in an air tight container in your refrigerator for a couple of days. Can also be stored in your freezer for weeks. Just leave it out to thaw, place in an oven safe dish, and top with store bought puff pastry.
Storing and reheating leftovers
This recipe is best eaten fresh, but leftovers can be reheated in a toaster oven, or your regular oven. Cover with foil on top so the puff pastry wont burn. Alternatively you can always use a microwave, but the crust wont be crisp.
Pairing suggestions
- A refreshing French Carrot Salad or Avocado Kale Salad
- Or a warm Creamy Veggie Soup
- For dessert, a delicious Raw Cinnamon Roll
We hope you enjoy this recipe. Remember, every step you take towards a plant-based lifestyle is something to be proud of.
Whether you're vegan, trying to eat more plant-based meals, or just here for a delicious recipe -
thank you for being part of the journey with us!
Equipment
- 1 cast iron skillet 10 inch
Ingredients
Filling
- ¼ butter
- 1 onion diced
- 1 celery stalk diced
- 1 garlic diced
- ½ cup all purpose flour
- 1½ cup broth
- ½ cup plant milk
- ½ Tbsp fresh thyme chopped
- 1 can chickpeas
- 2 cups frozen veggie mix
- ½ tsp salt or to taste
- ½ tsp black pepper
Crust
- puff pastry store bought
- plant milk
- salt
Instructions
- In a 10 inch cast iron skillet, melt butter over medium high heat. Once butter has melted add in the onion, celery, and garlic. Let that cook until soft and onion is translucent.
- Add in the flour and cook that for a couple minutes to remove the raw flour taste and smell. It should form some little clusters.
- Add the milk and stir that in until you get a creamy bechamel consistency. Then add the broth, vegetable mix, and drained chickpeas (no need to rinse them from the can).
- Once everything is incorporated, turn off the heat and add the puff pastry over the top of the iron skillet. Brush on some plant milk and sprinkle with salt. Cut some slits for air flow and cuteness. Bake in the oven at 400℉ for about 30 minutes or until puff pastry is golden brown.
