Cozy & Hearty Chickpea Pot Pie
A hearty, plant-powered pot pie with tender chickpeas, creamy vegetable filling, and a golden vegan cheddar biscuit topping. Comfort food that’s wholesome, dairy-free, and full of flavor.
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.
