Buttery chickpeas and veggies smothered in a creamy broth and topped with the flakiest topping. Vegan chickpea pot pie is the perfect comfort meal and can be made in under an hour.
These individual chickpea pot pies may seem difficult to make, but I’m here to debunk that myth! The dough is made in a food processor and the chickpea vegetable filling is made with just one pot.
It’s the fancy meal without actually being too labor-intensive. Vegan chickpea pot pies are the perfect show stopper for weeknight meals and special occasions alike.
Ingredients for vegan chickpea pot pies
For the Dough:
- Coconut oil
For the Filling:
- Coconut milk
- Frozen veggies
How to make vegan pie dough
The buttery flakey crust for a chickpea pot pie is arguably the biggest factor. This fool-proof method will yield the best vegan crust!
- Start by combining the flour, sugar, and salt in the food processor and pulsing a few times to incorporate.
- Add solid coconut oil and pulse until the oil is in pea-sized clumps.
- Add cold water, 1 Tablespoon at a time until the dough begins to form (takes me about 8).
- Transfer dough to plastic wrap and form into a ball. Place in the fridge while you make the filling.
How to make chickpea pot pie filling
- Saute onions and celery in a little bit of olive oil until soft.
- Add garlic, salt, pepper, rosemary, thyme, and nutritional yeast.
- Add frozen veggies, chickpeas, and flour.
- Add coconut milk, bring to boil, and let simmer until thickened.
The filling should be thick with a stew-like consistency. Once that is achieved, remove from heat and assemble the chickpea pot pies!
Note: If the filling is too liquidy, add some more flour to thicken it up.
Take the dough out of the fridge and roll out a 1/4″ thick. Measure a 4-inch square and you should get 4 out of the dough. This size works if you are using 6-ounce ramekins.
Assemble chickpea pot pies by filling the ramekins to the top with the filling, topping with the dough, and slicing the top of the dough to release steam when baking.
How to make chickpea pot pie gluten-free?
I tested this recipe with Bob’s Red Mill 1-1 Gluten-Free Flour and it turned out great! I recommend using this flour for making the dough. To thicken up the filling, you can use this flour or use some arrowroot flour.
How long do chickpea pot pies keep?
Leftovers keep in the fridge for a few days. To reheat, simply microwave or bake in the oven at 300 until heated through (about 10 mins).
Chickpea pot pie freezes well too! Wrap the tops in plastic wrap and place them in a freezer-safe container or bag.
What to serve with chickpea pot pie?
I like to lighten up the dish by serving it with a refreshing green salad. You can also eat them by themselves too! Chickpea pot pies make a great stand-alone meal.
I love making them in ramekins as they make the best individual meals.
If you tried this vegan chickpea pot pie recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
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- 1-1/2 cup all-purpose flour can substitute with Bob's 1-1 Gluten-Free Flour
- 1/2 teaspoon cane sugar
- 1/4 teaspoon salt
- 1/2 cup coconut oil solid (can substitute with cold butter)
- 5-8 Tablespoons ice cold water
- 1 Tablespoon olive oil
- 1 onion diced
- 2 stalks celery diced
- 2 garlic cloves minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 Tablespoon nutritional yeast optional
- 1 Tablespoon flour can substitute with Bob's 1-1 Gluten-Free Flour or arrowroot flour
- 1 14-ounce can chickpeas rinsed and drained
- 1 12-ounce bag frozen veggies medley
- 1 14-ounce can coconut milk
Make the Dough:
- Preheat oven to 400 degrees Fahrenheit.
- If coconut oil is not solid, put in the fridge to solidify. Put a cup of water with ice cubes in the freezer.
- Add flour, sugar, and salt to the food processor. Pulse
- Add solid coconut oil and pulse until there are pea-sized pieces of coconut oil.
- Add ice water 1 Tablespoons at a time until dough-like consistency (it took me about 5 Tablespoons).
- Using a rubber spatula, pour the dough on a sheet of plastic wrap. Wrap the dough into ball and place in the fridge while you make the filling.
Make the Filling:
- Add olive oil to a large pot over medium heat. Add onions and celery and cook until soft, stirring frequently (5-7 minutes).
- Add garlic, salt, pepper, thyme, rosemary, and nutritional yeast. Stir and cook until fragrant (about 1 minute).
- Add frozen veggies, chickpeas, and flour. Stir.
- Pour in coconut milk and stir well. Bring to boil and reduce heat. Simmer and let thicken (5-10 minutes).
- Preheat the oven to 350 degrees Fahrenheit. Place 4 ramekins on a baking sheet.
- Remove dough from the fridge and roll out to 1/4-inch thick. Cut into 4 squares measuring 4x4".
- Spoon filling into each ramekin to the top.
- Gently top each ramekin with the dough. Slice the tops of the dough to release steam when baking.
- Bake for 30 minutes or until tops are golden brown.
- Let cool for 10-15 minutes before serving.
- To make this recipe gluten-free, use Bob's Red Mill 1-1 Gluten Free Flour
- Leftovers keep in the fridge for 3-5 days. To reheat, microwave or bake in over at 300 for about 10 minutes.
- Chickpeas pot pies can be frozen. Wrap the top with plastic wrap and place ramekins in freezer safe container or bag.
- I have not tested this recipe with making it in a pie pan. If you try, bake time may vary.
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