Vegan Pot Pie with Chickpeas & Vegetables
Few dishes hit the comfort-food sweet spot quite like a bubbling pot pie pulled fresh from the oven, and this plant-based version delivers every bit of that cozy, golden magic. The filling is built on a savory base of sautéed onion, carrots, and celery, thickened into a creamy sauce using vegetable broth and plain unsweetened plant-based milk — no dairy required, and you genuinely cannot tell the difference. Chickpeas step in as the hearty protein, giving each bite real substance alongside sweet frozen peas and fragrant dried thyme and rosemary. The whole thing gets blanketed in a sheet of vegan puff pastry that bakes up shatteringly crisp and deep golden brown, with the filling visibly bubbling through the steam vents when it's ready. One of the trickier parts of making a classic pot pie without animal products is nailing that rich, glossy sauce, but the flour-coated vegetable base and steady pour of broth and milk come together into something genuinely luscious. A quick brush of plant-based milk on top is all it takes to get that bakery-worthy finish. This recipe serves 6, making it an ideal weeknight dinner or a crowd-pleasing centerpiece that just happens to be entirely plant-based.
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Learn more →Ingredients
6 servings
For the filling
- 2 tbsp vegan butter
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and cut into ½-inch pieces
- 3 stalks celery, cut into ½-inch pieces
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 cups vegetable broth
- 1 cup plain, unsweetened plant-based milk
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup frozen peas
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For the crust
- 1 sheet (about 9 oz) vegan puff pastry, thawed
- 2 tbsp plant-based milk (for brushing)
Instructions
- 1
Preheat the oven to 400°F (205°C). Melt the vegan butter in a large skillet over medium heat until foamy and just beginning to subside.
- 2
Add the onion, carrots, and celery to the skillet and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
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