Cozy comfort food meets plant-powered goodness in this easy Vegetarian Chickpea Pot Pie. With a creamy chickpea and vegetable filling baked in a flaky pie crust, it’s a flavorful, family-friendly dinner that’s surprisingly easy to make!

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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 actually one of the very first meals I ever cooked for my (now) husband and still gets requested on a regular basis!

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.

Whether you’re cooking for someone you love, meal prepping for the week, or just craving a cozy vegetarian dinner, I’d highly recommend giving this Chickpea Pot Pie a try. Make sure you report back and let me know how you like it!

Why you’ll love this Chickpea Pot Pie

It’s made with a handful of basic pantry staples.
It’s easy to adjust based on your personal preferences and whatever veggies you have on hand.
It’s cozy and comforting, but also light enough that it won’t weigh you down.
It’s nutritious, plant-based, and vegetarian-friendly.
It’s mess-free for fast and easy cleanup.

Chickpea Pot Pie ingredients

Pie crust forms the buttery base of this pot pie. I use a frozen crust to save some time, but homemade is just as good (if not better!). If you do opt for pre-made crust, make sure you double-check the label, especially if you’re vegan or vegetarian, as some brands (like Pillsbury) are made with lard.
Butter helps create the creamy filling. I used vegan butter to keep mine fully plant-based, but you can go for regular butter or swap in olive oil.
Onion adds richness and depth. Red onions are my go-to, but any variety will work!
Garlic enhances the flavor and aroma.
Potatoes make the filling hearty and comforting. Feel free to omit and add other veggies instead if you want to make it a little lighter.
Carrots and celery add to the classic pot pie flavors of this recipe and bring a subtle crunch.
Peas sneak in some extra protein, plus a few fun pops of color.
Flour helps thicken the filling to form a creamy gravy. White or whole-wheat are both totally fine!
Vegetable broth forms the filling’s savory base.
Chickpeas are an awesome replacement for chicken in this pot pie because they bring lots of plant-based protein and fiber. Make sure you drain and rinse them really well!

How to serve this Chickpea Pot Pie

Pair it with a bowl of tomato soup for an extra cozy comfort-food dinner.
Serve leftovers with fresh fruit for a balanced and satisfying lunch.
Enjoy it alongside roasted Brussels sprouts for a hearty and flavorful meal.
Add a side of sautéed kale or Swiss chard to boost the nutritional value of your meal.

Substitutions & variations

Potatoes – Sweet potatoes can be a great substitute for a slightly sweeter flavor.
Chickpeas – White beans or cannellini beans would both work well in place of chickpeas.
Pie crust – I used a store-bought crust to cut prep time, but a homemade crust would also be delicious!
Flour – As mentioned above, both whole-wheat and white flour will work. Gluten-free all-purpose flour can also be substituted to make the filling gluten-free.
Red onion – White onion, yellow onion, or shallots can be used for a slightly different flavor profile.
Carrots, celery, and peas – Feel free to swap in other veggies like green beans, corn, mushrooms, parsnips, cauliflower, broccoli, or diced bell peppers for a different flavor and texture.
Make it mini – Divide the filling among individual pie dishes or oven-safe ramekins for perfectly portioned (and incredibly adorable) mini chickpea pot pies! Keep an eye on them as they bake, since they’ll be ready more quickly.
Add a top crust – Turn this into a double-crust pot pie by placing a second pie crust over the filling. Crimp the edges to seal and cut a few slits in the top to allow steam to escape.
Use frozen vegetables – Save time by replacing some or all of the fresh vegetables with a frozen veggie blend.

Quick recipe tips

Don’t skip the blind bake, as 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 it’s sliced and served.

Step-by-step instructions

Blind bake the crust: Preheat the oven to 375° F. Line the pie crust with parchment paper and fill with pie weights, dried beans, uncooked rice, or granulated sugar. Blind bake for 15-20 minutes, then remove the parchment and weights.
Sauté onion: Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 3-4 minutes.

Cook the veggies: Stir in the garlic, potatoes, carrots, celery, and peas. Cook for 8-10 minutes, stirring occasionally, until the vegetables are just tender.
Thicken the filling: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually pour in the vegetable broth, stirring continuously, and cook until thickened, about 3-5 minutes.

Add chickpeas and season: Stir in the chickpeas and seasonings. Adjust salt and pepper to taste.
Assemble: Transfer the filling to the partially baked crust and spread into an even layer.
Bake and rest: Bake for 30-40 minutes, or until the crust is golden brown. Let rest for 15-20 minutes before slicing and serving.

Make ahead & storage

With a make-ahead filling and freezer-friendly leftovers, this Chickpea Pot Pie is a great option for meal prep. Whip up the filling in advance, then pop it in the oven for a quick dinner during the week!

Meal prep

Prepare the filling: Make the chickpea and vegetable filling up to 2 days in advance and store it in an airtight container in the refrigerator.
Store the crust separately: Wait to blind bake and fill the pie crust until you’re ready to bake to keep it from getting soggy.
Assemble and bake: Spoon the prepared filling into the partially baked crust, then finish the recipe as written. You might need to add a few extra minutes if the filling is cold!

Storing leftovers

Fridge: Cover the pie dish tightly or transfer individual slices to an airtight container and refrigerate for up to 3-4 days.
Reheat in the oven: Warm the pot pie at 350°F until heated through to help the crust crisp back up.
Microwave individual slices: For a quicker option, microwave individual servings until warm. Keep in mind that the crust will probably be a bit softer!

Freezing

Freeze the baked pot pie: Let the pie cool completely, then wrap the entire pie or individual slices tightly and freeze for up to 2-3 months.
Thaw overnight: Transfer the frozen pot pie to the refrigerator and let it thaw overnight before reheating.
Expect a softer crust: The filling freezes well, but the crust might be slightly softer once it’s thawed and reheated.

FAQ

Yes! A pre-made pie crust works perfectly and helps save some time. I actually 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

Yes! Just replace the butter with vegan butter or olive oil and use a vegan pie crust. Be sure to check the ingredient label, as some prepared pie crusts contain butter or lard.

Sure! Simply use a gluten-free pie crust and replace the all-purpose flour with a gluten-free 1:1 flour blend. Check the vegetable broth and seasonings to ensure they are certified gluten-free as well.

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More easy chickpea recipes

Easy Vegetarian Chickpea Pot Pie

This Easy Vegetarian Chickpea Pot Pie puts a hearty, plant-based spin on classic comfort food. With a creamy, savory veggie filling and flaky golden crust, it's a cozy and satisfying meatless dinner!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings slices

Calories 270kcal

Ingredients

1 frozen or prepared pie crust
1 tablespoon unsalted butter or sub vegan butter
½ medium red onion diced (or about 1/2 cup)
4 cloves garlic minced
1 cup potatoes cubed
1 cup carrots diced
2 stalks celery diced
½ cup peas
¼ cup all-purpose flour
2 cups vegetable broth
1 15-ounce can chickpeas drained and rinsed
1 tablespoon Italian seasoning
½ tablespoon garlic powder
1 teaspoon rosemary
1 teaspoon salt
¼ teaspoon black pepper

Instructions

Preheat oven to 375° F.
Blind bake the pie crust by lining with parchment paper and filling with pie weights, dried beans, uncooked rice, 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.
Stir in the Italian seasoning, garlic powder, rosemary, salt, and black pepper. Taste and adjust the seasonings as needed.
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.