This Biscuit-Topped Chickpea Pot Pie is comfort food with a plant-based twist — hearty, wholesome, and packed with nourishing goodness.
Instead of traditional chicken or dairy-heavy fillings, this recipe leans on tender chickpeas for a satisfying dose of plant-based protein and dietary fiber, helping you stay full longer while supporting digestive health.
Cozy & Hearty Chickpea Pot Pie
Equipment
- 1 Lodge Cast Iron Skillet
- 1 OXO Good Grips Balloon Whisk
- 1 Pyrex 3-Quart Glass Baking Dish (9×13 inch)
- 1 KitchenAid Mixing Bowls Set
- 1 OXO Good Grips Silicone Spatula
Ingredients
Filling:
- 1 –2 tablespoons olive oil
- 1 small yellow onion finely chopped
- 3 garlic cloves minced
- ⅓ cup all-purpose flour
- 2 cups vegetable broth
- 1 ½ cups unsweetened unflavored almond milk
- 3 cups frozen mixed vegetables carrots, corn, green beans, peas
- 1 large russet potato peeled and diced
- 1 can 15 oz chickpeas, drained and rinsed
- ½ teaspoon salt adjust to taste
Cheddar Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup vegan butter melted
- 1 cup unsweetened unflavored almond milk
- 1 cup vegan cheddar cheese shreds optional
Instructions
- Prepare the Oven and Baking Dish: Begin by preheating your oven to 400°F (200°C). While the oven is heating, lightly grease a 9×13-inch casserole dish with a thin layer of olive oil or a spritz of nonstick cooking spray. This ensures the filling won’t stick and makes cleanup easier later.
- Sauté the Aromatics: Place a large skillet or heavy-bottomed pan (cast iron works beautifully) over medium-high heat. Add 1–2 tablespoons of olive oil. Once the oil is warm but not smoking, add the finely chopped onion and minced garlic. Sauté for 2–3 minutes, stirring occasionally, until the onions become soft and translucent and the garlic releases its fragrance. This builds the base flavor for the creamy filling.
- Create the Roux (Thickening Base): Sprinkle the 1/3 cup of all-purpose flour evenly over the sautéed onion-garlic mixture. Stir continuously for about 30–45 seconds to coat the vegetables in the flour and cook off the raw flour taste. This step is key to thickening the sauce later.
- Add the Liquids and Form the Sauce: Slowly pour in the 2 cups of vegetable broth while whisking constantly to avoid lumps. Continue whisking as you add the 1 1/2 cups of almond milk. Increase the heat slightly to bring the mixture to a gentle boil. Whisk or stir until the sauce becomes smooth and slightly thickened, about 2 minutes. The mixture should coat the back of a spoon.
- Add Vegetables and Chickpeas: To the sauce, add the 3 cups of frozen mixed vegetables, diced potato, and drained chickpeas. Stir well to evenly distribute the vegetables in the creamy base. Reduce the heat to medium-low and let the mixture simmer for 5–10 minutes, stirring occasionally, until the potatoes begin to soften and the sauce thickens further. Season with 1/2 teaspoon salt, tasting and adjusting as needed.
- Pre-Bake the Filling: Transfer the hot filling into your prepared casserole dish, spreading it evenly. Place the dish in the preheated oven and bake for 15 minutes. This pre-bake step allows the potato to cook through slightly and helps the biscuit topping bake evenly once added.
- Prepare the Biscuit Dough: While the filling is in the oven, make the biscuit topping. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, and 1/4 teaspoon salt. Pour in the melted vegan butter and 1 cup almond milk, then mix gently with a spoon until a soft dough forms. If using, fold in the 1 cup vegan cheddar cheese shreds. Avoid overmixing — a slightly shaggy dough ensures tender biscuits.
- Add Biscuit Topping to Filling: Once the casserole dish has baked for 15 minutes, remove it from the oven carefully. Using a large spoon or ice cream scoop, drop roughly 1/4 cup portions of biscuit dough evenly over the surface of the hot filling. Try to cover most of the filling but leave small gaps for steam to escape.
- Final Bake for Golden Biscuits: Return the casserole dish to the oven and bake for 20–25 minutes, or until the biscuits are cooked through and have a rich golden-brown color on top. You can check doneness by gently lifting one biscuit with a fork — the inside should be fluffy and fully cooked.
- Garnish and Serve: Once baked, remove the pot pie from the oven and allow it to rest for 5 minutes to set.Optionally, sprinkle with fresh parsley for color and freshness. Serve warm, straight from the dish, with a side salad or steamed greens for a balanced meal.
Notes
- Oil-Free Option: Replace olive oil with water or vegetable broth for sautéing.
- Gluten-Free Alternative: Swap all-purpose flour with a 1:1 gluten-free flour blend.
- Nut-Free Variation: Use soy, oat, rice, or coconut milk instead of almond milk (unsweetened and unflavored).
- Cheese-Free Biscuits: Skip the vegan cheddar for a lighter, simpler biscuit topping.
- Shortcut Tip: Use vegan-friendly canned biscuit dough to save time.
- Make-Ahead Friendly: Prepare the filling a day ahead and store it in the fridge until ready to bake.
- Balanced Flavor: Taste the filling before baking and adjust the seasoning as needed.
The rich, creamy sauce is created with almond milk and vegetable broth, keeping saturated fat low while adding healthy fats from olive oil.
A golden vegan cheddar biscuit crust brings that irresistible baked comfort without compromising on flavor or texture.
It’s a great everyday recipe because it’s straightforward to prepare, family-friendly, and adaptable to gluten-free or nut-free needs.
Plus, it’s meal-prep friendly — leftovers taste just as delicious reheated, making it perfect for busy weeknights or make-ahead lunches.
Must-Have Tools for Perfect Results
Lodge Cast Iron Skillet
Ideal for sautéing onions, garlic, and vegetables evenly, this durable skillet retains heat beautifully and transitions seamlessly from stovetop to oven. A must-have for any home chef who loves versatile cookware.
OXO Good Grips Balloon Whisk
Perfect for blending the broth and almond milk into a smooth sauce, this whisk prevents lumps and delivers creamy, lump-free gravies, sauces, and soups.
Pyrex 3-Quart Glass Baking Dish
Essential for baking the pot pie to perfection, this dish distributes heat evenly and is perfect for casseroles, lasagnas, and baked desserts.
KitchenAid Mixing Bowls Set
Handy for preparing the biscuit dough, these sturdy, non-slip bowls are ideal for mixing batters, tossing salads, or marinating vegetables.
OXO Good Grips Silicone Spatula
Perfect for folding in biscuit dough ingredients without overmixing. Its flexible head scrapes bowls clean and works for everything from baking to sautéing.
Chef’s Secrets for Recipe Success
The key to a perfect vegan pot pie lies in balancing flavor, texture, and timing.
When making the roux (flour and oil mixture), take the time to cook it for at least 30 seconds before adding liquids — this removes any raw flour taste and ensures a silky sauce.
Use a whisk while adding the broth and almond milk to keep the sauce lump-free.
For extra flavor depth, season the vegetables at multiple stages rather than just at the end.
When preparing the biscuits, handle the dough gently and avoid overmixing; this will keep them tender and fluffy.
Finally, pre-baking the filling before adding the biscuits prevents soggy bottoms and helps the topping bake evenly.
Serving Suggestions for a Complete Meal
This chickpea pot pie is hearty enough to serve as a standalone dish, but pairing it with light, refreshing sides elevates the meal.
A crisp garden salad with lemon vinaigrette adds brightness, while roasted Brussels sprouts or green beans bring complementary earthy flavors.
If you want a comforting feast, serve alongside a warm loaf of crusty bread to soak up the creamy sauce.
For a cozy winter dinner, pair with a cup of roasted tomato soup or butternut squash soup.
Don’t forget a sprinkle of fresh herbs — parsley, thyme, or chives — just before serving for an extra pop of freshness.
Storage Tips for Freshness and Flavor
Allow the pot pie to cool completely before storing to prevent condensation from making the biscuits soggy.
For short-term storage, cover the dish tightly with foil or transfer portions into airtight containers, then refrigerate for up to 3–4 days.
To freeze, wrap individual servings or the entire dish in plastic wrap followed by aluminum foil, and store for up to 2 months.
For reheating, thaw overnight in the refrigerator if frozen, then warm in a 350°F (175°C) oven until heated through — this method helps maintain the biscuit’s texture.
Avoid microwaving for too long as it can make the biscuits chewy.
Frequently Asked Questions
1. Can I make this pot pie ahead of time?
Yes! You can prepare the filling up to a day in advance, store it in the refrigerator, and add the biscuit topping just before baking.
2. What vegetables work best in this recipe?
Frozen mixed vegetables work great, but you can use fresh carrots, peas, green beans, corn, or even seasonal veggies like zucchini or mushrooms.
3. How can I make the biscuits fluffier?
Avoid overmixing the dough and make sure your baking powder is fresh. Cold almond milk and melted butter also help create a lighter texture.
4. Can I use canned coconut milk instead of almond milk?
Yes, but it will create a richer, creamier sauce. Use light coconut milk if you want to keep it lower in fat.
5. Is this recipe high in protein?
Yes — thanks to chickpeas, it contains a solid amount of plant-based protein, along with fiber and essential minerals, making it a filling and nutritious option.
