Vegan Chickpea and Potato Pot Pie
Time
- Prep: 20–25 minutes
- Cook: 35–40 minutes
- Total: about 1 hour
Ingredients (Serves 4–6)
Filling
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 medium potatoes (peeled and diced small)
- 1 1/2 cups cooked chickpeas (or 1 can, drained & rinsed)
- 1 cup carrots (diced)
- 1/2 cup peas (fresh or frozen)
- 1 celery stalk (chopped)
Creamy Vegan Sauce
- 3 tablespoons olive oil or vegan butter
- 3 tablespoons all-purpose flour
- 2 cups vegetable broth
- 3/4 cup unsweetened plant milk (soy, oat, or almond)
Seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (optional)
- 1/2 teaspoon black pepper
- Salt to taste
- Optional: 1/2 teaspoon paprika or a pinch of nutmeg for depth
Crust
- 1 sheet vegan puff pastry or vegan pie dough
Instructions
1. Cook the vegetables
Heat olive oil in a large pan over medium heat.
Add onion and cook for about 5 minutes until soft.
Add garlic and cook for 1 minute.
Add potatoes, carrots, and celery. Cook for 8–10 minutes, stirring occasionally until slightly tender.
2. Add chickpeas
Stir in chickpeas and peas. Cook for another 2–3 minutes.
3. Make the creamy sauce
Push everything slightly to one side of the pan.
Add olive oil or vegan butter to the empty space.
Sprinkle in flour and stir to form a paste (roux). Cook for 1–2 minutes.
Gradually pour in vegetable broth while stirring continuously.
Add plant milk and mix well until smooth.
4. Season and thicken
Add thyme, rosemary, salt, pepper, and optional spices.
Simmer for 5–7 minutes until thick and creamy.
The filling should be rich and slightly thick (it will thicken more while baking).
5. Assemble the pot pie
Preheat oven to 190°C (375°F).
Transfer the filling to a baking dish.
Place puff pastry or pie dough over the top.
Trim excess dough and press edges to seal.
Cut small slits in the top to release steam.
Optional: Brush with plant milk for a golden finish.
6. Bake
Bake for 30–35 minutes, or until the crust is golden and crisp.
7. Rest before serving
Let it sit for 10–15 minutes before serving. This helps the filling set.
Serving Suggestions
- Serve with a fresh salad or steamed greens
- Add black pepper or chili flakes on top
- Great with a side of pickles or chutney for contrast
Tips and Variations
- Add mushrooms for extra flavor
- Swap regular potatoes for sweet potatoes
- Stir in spinach or kale for added greens
- Add a splash of lemon juice before baking for brightness
- Use whole wheat crust for a healthier option
Make Ahead
- Filling can be made 1–2 days in advance and stored in the fridge
- Assemble and bake when ready
