Description
A comforting vegan pot pie with creamy chickpea and potato filling topped with fluffy, golden biscuits. Perfect for cozy nights or holiday dinners.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 1 ½ cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
- 1 ½ cups vegetable broth
- 1 cup unsweetened plant-based milk (like almond or oat)
- 2 tbsp all-purpose flour (for thickening)
- 1 tbsp nutritional yeast (optional, for a savory boost)
- 1 tsp dried thyme
- ½ tsp paprika
- Salt and pepper to taste
- 1 ¾ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 5 tbsp vegan butter, cold and cubed
- ¾ cup unsweetened plant-based milk
Instructions
- Preheat your oven to 400°F (200°C). Grease your baking dish to prevent sticking.
- Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until fragrant and translucent, about 3 minutes.
- Add the carrots, celery, and potatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the chickpeas, vegetable broth, and plant-based milk. Bring the mixture to a simmer.
- Sprinkle the flour over the filling, whisking well to avoid lumps. Add the nutritional yeast (if using), thyme, paprika, salt, and pepper. Cook for another 5-7 minutes until the sauce thickens slightly. Remove from heat.
- Prepare the biscuits: In a mixing bowl, whisk together the flour, baking powder, and salt. Add the cold vegan butter and use a pastry cutter or fork to work it into the dry ingredients until the mixture resembles coarse crumbs.
- Pour in the plant-based milk and gently mix until a dough forms—don’t overmix! If it feels too sticky, add a tiny sprinkle of flour.
- Roll or pat the dough into a ½-inch thick layer and use a round cutter or glass to cut out biscuits.
- Assemble the pot pie: Pour the filling into the prepared baking dish. Arrange the biscuits on top, slightly overlapping if needed.
- Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling. Let cool slightly before serving.
Notes
[‘Keep the vegan butter cold for fluffier biscuits.’, ‘Adding flour to the filling ensures the sauce isn’t watery.’, ‘Avoid overmixing the biscuit dough to prevent tough biscuits.’, ‘Customize the seasoning to suit your taste.’, ‘A cast iron skillet can be used for cooking and baking for a rustic touch.’]
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Vegan
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 48
- Fiber: 8
- Protein: 10
Keywords: vegan pot pie, chickpea pot pie, vegan comfort food, fluffy biscuits, plant-based dinner