Chickpea Pot Pie

ByRachael Ajmera, MS, RD Updated
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There are some recipes you make once and forget, and others that earn a permanent spot in your rotation. This chickpea pot pie recipe falls firmly into the second category. It’s the kind of meal I come back to again and again, especially when I want something cozy, nourishing, and easy to make, but still worthy of sitting down at the table.

I’ve been making various versions of this pot pie for years, tweaking it slightly depending on what vegetables I have on hand or how much time I have to cook. At the end of the day, though, it’s always the same: a creamy, savory filling packed with vegetables and chickpeas, scooped into a flaky crust and baked until golden. It’s simple, but also incredibly satisfying.

Believe it or not, this was one of the very first meals I ever cooked for my (now) husband: a low-pressure, comforting dinner that felt like a safer bet than anything too experimental. Over the years, it’s been tested time and time again, and (thankfully) still gets requested on a regular basis.

Whether you’re cooking for someone you love, meal-prepping for the week, or just craving a cozy vegetarian dinner, this chickpea pot pie delivers. It’s simple, satisfying, nutritious, and so incredibly easy.

Why you’ll love this recipe

  • Made with simple, everyday ingredients
  • Easy to adjust based on your personal preferences and whatever you have on hand
  • Cozy and comforting, without weighing you down
  • Nutritious and vegetarian-friendly
  • Mess-free for easy clean-up

What you’ll need

  • Pie crust – Forms the buttery base for the pot pie; I use frozen to save some time
  • Butter – Helps create the creamy sauce
  • Onion – Adds richness and depth
  • Garlic – Enhances the flavor and aroma
  • Potatoes – Makes the filling hearty and comforting
  • Carrots – Adds natural sweetness
  • Celery – Brings subtle crunch
  • Peas – Sneaks in extra protein, plus a pop of color
  • Flour – Helps thicken the filling to form a creamy gravy
  • Vegetable broth – Forms the filling’s savory base
  • Chickpeas – Packs in more plant-based protein
  • Chickpea Pot Pie
  • Chickpea Pot Pie

Recipe tips

  • Don’t skip the blind bake; it helps prevent a soggy bottom and keeps the crust nice and flaky.
  • Let it rest before serving, which allows the filling to fully set for cleaner slices.
  • Cook the filling until thick to help the chickpea pot pie hold together better when sliced and served.

How to make this recipe

  1. Preheat oven to 375 F.
  2. Blind bake the pie crust by lining with parchment paper and filling with pie weights, dried beans, or granulated sugar. Bake for 15-20 minutes, until the edges are just beginning to set. Remove from the oven and carefully lift out the parchment and weights.
  3. In a large skillet or sauté pan over medium heat, melt the butter. Add the onion and cook for 3-4 minutes, until softened.
  4. Add the garlic, potatoes, carrots, celery, and peas and cook for 8-10 minutes, stirring occasionally, until the vegetables are just tender but not browned.
  5. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
  6. Slowly pour in the vegetable broth, stirring or whisking constantly, and cook for 3-5 minutes, until the mixture thickens into a creamy sauce.
  7. Add the chickpeas and stir until evenly incorporated.
  8. Season with spices, then adjust salt and pepper to taste.
  9. Spoon the filling into the partially baked pie crust and spread it into an even layer.
  10. Bake for 30-40 minutes, until the crust is lightly golden. Let the pie rest for 15-20 minutes before slicing and serving.

FAQ

Yes! A pre-made pie crust works perfectly and helps save some time. I use a frozen pie crust whenever I make this — there’s no need to thaw it before popping it in the oven to blind bake!

Sure! Feel free to swap in seasonal vegetables or whatever you have on hand and get creative. Sweet potatoes, green beans, cauliflower, or bell peppers would all work well.

Absolutely! You can prepare the filling and blind bake the crust in advance, then assemble and bake the pie when ready. The filling can also be stored in the fridge for up to 2 days before baking

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Chickpea Pot Pie
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Chickpea Pot Pie

This vegetarian take on a classic dish is tasty, satisfying, and bursting with flavor. Full of vegetables, protein, and fiber, it’s the perfect dinner dish.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6

Ingredients

  • 1 frozen or prepared pie crust
  • 1 tbsp butter
  • 1/2 onion diced
  • 4 cloves garlic minced
  • 1 cup potatoes cubed
  • 1 cup carrots diced
  • 2 stalks celery diced
  • 1/2 cup peas
  • 1/4 cup flour
  • 2 cups vegetable broth
  • 1 15-oz can chickpeas drained
  • 1 tbsp Italian seasoning
  • 1/2 tbsp garlic powder
  • 1 tsp rosemary
  • salt
  • pepper

Instructions

  • Preheat oven to 375° F.
  • Blind bake the pie crust by lining with parchment paper and filling with pie weights, dried beans, or granulated sugar. Bake for 15-20 minutes, until the edges are just beginning to set. Remove from the oven and carefully lift out the parchment and weights.
  • In a large skillet or sauté pan over medium heat, melt the butter. Add the onion and cook for 3-4 minutes, until softened.
  • Add the garlic, potatoes, carrots, celery, and peas and cook for 8-10 minutes, stirring occasionally, until the vegetables are just tender but not browned.
  • Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
  • Slowly pour in the vegetable broth, stirring or whisking constantly, and cook for 3-5 minutes, until the mixture thickens into a creamy sauce.
  • Add the chickpeas and stir until evenly incorporated.
  • Season with spices, then adjust salt and pepper to taste.
  • Spoon the filling into the partially baked pie crust and spread it into an even layer.
  • Bake for 30-40 minutes, until the crust is lightly golden. Let the pie rest for 15-20 minutes before slicing and serving.

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