Name: Open-Faced Chickpea Pot Pie
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 9-inch gluten-free, vegan frozen pie crust; 3/4 cup peeled and cubed Yukon gold potatoes; 3/4 cup peeled and coined carrots; 1/4 cup vegan butter, cut into a few pieces so it melts faster; 1/4 cup chopped shallot ((sub chopped yellow or sweet onion if desired)); 6 tbsp chickpea flour (aka garbanzo bean flour); 1/2 tsp dried thyme; 1 tsp fine sea salt; 1/4 tsp freshly ground black pepper; 1 1/4 cups gluten-free vegetable broth; 3/4 cup plant-based milk, unsweetened and unflavored; 1 cup canned chickpeas, drained and rinsed; 1/2 cup frozen peas; 1/2 cup frozen corn

Chickpeas replace the chicken in this open-faced chickpea pot pie which features all the flavors of the classic American dish without any meat, eggs or dairy. Loaded with chickpeas, potatoes, carrots, peas and corn enveloped in a creamy sauce with a touch of thyme, this dish is pure vegan comfort food! This hearty veggie pot pie is also gluten-free and easy to make using a frozen pie crust!

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left side view of slice of pot pie on a white plate

What is pot pie?

The most popular version of pot pie in America is typically made with chicken, vegetables and a creamy gravy baked in a pie crust.

How do I make pot pie vegan?

For this plant-based version of the classic dish, chickpeas are the star of the show, replacing the chicken that is traditionally used.

Plant-based butter and dairy-free milk are also used in place of their dairy-based counterparts.

overhead slice of pot pie on a white plate with fork behind it

Ingredients you'll need

1 frozen 9-inch gluten-free, vegan pie shell - I used Wholly Wholesome, but you can use your favorite brand. If you are not gluten-free, feel free to use a traditional frozen pie crust.
Canned chickpeas
Chickpea flour
Vegan butter
Vegetable broth
Plant-based milk - I used Oatly brand oat milk.
Frozen peas
Frozen corn
Yukon gold potatoes
Carrots
Shallot
Dried thyme
Salt
Freshly ground black pepper

right side view of slice of pot pie on a white plate

How to make this chickpea pot pie - step by step

First, preheat your oven to 400° F.

Remove the pie crust from the freezer and allow to thaw while the oven is preheating.

When the oven is preheated, place the pie crust on a baking sheet and bake for 15 minutes.

While the pie crust is in the oven, place chopped potatoes and carrots in a 4-quart saucepan and cover with one inch of water.

Potatoes and Carrots in water in a saucepan

Bring to a boil and once boiling, cook until just about fork-tender, but not quite (about 3-5 minutes). Drain and set aside.

Using the same saucepan, heat butter over medium heat. You can substitute avocado oil or olive oil, if desired

Add chopped shallot and cook until translucent (about 2 minutes).

Stir in chickpea flour, thyme, salt and pepper until blended.

Gradually stir in broth and milk.

Vegetable broth being poured into saucepan

Bring to a boil, stirring constantly until sauce has thickened. Add chickpeas, peas, corn and potato mixture.

Stir in the chickpea and veggie mixture, and remove from heat.

Ingredients mixed together in the saucepan

Carefully pour the mixture into the pre-baked pie shell.

overhead of pot pie in pie shell before baking

Bake for 35-40 minutes until crust is lightly browned and the top of the pie is lightly golden brown and set.

Allow pie to cool at room temperature for at least 10 minutes before cutting and serving.

Ideas for serving

This rich and hearty dish is best served alongside a simple mixed green salad with a light dressing.

Of course, you can just indulge in the pie alone and skip the side salad too. 🙂

a slice of chickpea pot pie on a white plate with a fork going into it

Storing and reheating

Store leftover pot pie covered in the refrigerator for up to 5 days.

Leftovers are best enjoyed reheated in the oven on 350°F until warm (approximately 10-15 minutes), but you can microwave as well if desired.

When microwaving, be sure to cover and reheat in 30-second intervals as splattering may occur.

front view of slice of pot pie on a white plate with fork behind it

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5 from 8 votes

Open-Faced Chickpea Pot Pie

Chickpeas replace the chicken in this open-faced chickpea pot pie which features all the flavors of the classic American dish without any meat, eggs or dairy. Loaded with chickpeas, potatoes, carrots, peas and corn enveloped in a creamy sauce with a touch of thyme, this dish is pure vegan comfort food! This hearty veggie pot pie is also gluten-free and easy to make using a frozen pie crust!

Course Dinner, Main Course

Cuisine American, Gluten-Free, Vegan

Keyword chickpea flour, chickpeas, gluten free, meatless monday, pot pie, vegan, vegetarian

Prep Time 10

Cook Time 50

Resting Time 10

Total Time 1

Servings

Calories 246kcal

Author Sireesha A.

Ingredients

1 9-inch gluten-free, vegan frozen pie crust (I used Wholly Wholesome brand which is also soy-free. If you are not gluten-free, feel free to use a traditional frozen pie crust.)
¾ cup peeled and cubed Yukon gold potatoes
¾ cup peeled and coined carrots
¼ cup vegan butter, cut into a few pieces so it melts faster (I used Earth Balance buttery sticks; use soy-free if needed. You can also use avocado oil or olive oil in place of the vegan butter.)
¼ cup chopped shallot (sub chopped yellow or sweet onion if desired)
6 tablespoon chickpea flour (aka garbanzo bean flour)
½ teaspoon dried thyme
1 teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1 ¼ cups gluten-free vegetable broth
¾ cup plant-based milk, unsweetened and unflavored (I used Oatly brand oat milk; if you use oat milk, ensure the brand you are using is certified GF if necessary.)
1 cup canned chickpeas, drained and rinsed
½ cup frozen peas
½ cup frozen corn

Instructions

First, preheat your oven to 400° F. Remove the pie crust from the freezer and allow to thaw while the oven is preheating. When the oven is preheated, place the pie crust on a baking sheet and bake for 15 minutes.
While the pie crust is in the oven, place chopped potatoes and carrots in a 4-quart saucepan and cover with one inch of water. Bring to a boil and once boiling, cook until just about fork-tender, but not quite (about 3-5 minutes). Drain and set aside.
Using the same saucepan, heat butter (or oil) over medium heat. Add chopped shallot and cook until translucent (about 2 minutes).
Stir in flour, thyme, salt and pepper until well-combined. Note that any clumps of flour will melt in the next steps.
Gradually stir in broth and milk. Bring to a boil, stirring constantly until sauce has thickened.
Stir in chickpeas, peas, corn and potato mixture, and remove from heat.
Carefully pour the mixture into the pre-baked pie shell. Bake on the baking sheet for 35-40 minutes until crust is lightly browned and the top of the pie is lightly golden brown and set. Allow pie to cool at room temperature for at least 10 minutes before serving.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

Notes

Store leftovers covered in the refrigerator for up to 5 days. Leftovers are best enjoyed reheated in the oven on 350°F until warm (approximately 10-15 minutes), but you can microwave as well if desired. When microwaving, be sure to cover and reheat in 30-second intervals as splattering may occur.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition was calculated using the Wholly Wholesome brand gluten-free pie shell. Please note that different brands have different nutritional content. Nutrition was also calculated using oat milk. Using a different milk may change the calculation.

Nutrition

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