Comfort food never tasted so good with this Biscuit Topped Chickpea Pot Pie! It features a vegan cheddar biscuit topping and is full of vegetables and chickpeas. Pretty darn easy to make, too!
Biscuit Topped Chickpea Pot Pie is a bit easier to make than classic Vegan Pot Pie recipe which calls for pie crust. It is oh-so-comforting and full of vegetables and chickpeas instead of chicken!
This pot pie would be perfect for bringing to a potluck or serving to non-vegan company. All eaters will enjoy this dish!
It’s fun to make, too. First, make the filling on the stovetop. Transfer to a 9 x 13 inch dish and bake while you make the biscuit topping. Drop the biscuit dough onto the filling and bake a bit longer until they are cooked through. That’s it!
Special Dietary Options for Chickpea Pot Pie:
- Make it Oil Free: Use water instead of olive oil for sautéing, and instead of this biscuit recipe use my Easy Vegan Biscuits instead, which are oil free. Instead of rolling and cutting them, you can simply drop the dough onto the filling.
- For Gluten Free: Use a quality all purpose gluten free flour in place of the all purpose flour, both in the filling (for thickening) and in the biscuit topping.
- Nut Free: Simply use a different non-dairy milk, such as coconut, soy, oat or rice. Make sure it is unsweetened and unflavored (no vanilla!).
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Want more comforting vegan main dishes?
Biscuit Topped Chickpea Pot Pie
Comfort food never tasted so good with this Biscuit Topped Chickpea Pot Pie! It features a vegan cheddar biscuit topping and is full of vegetables and chickpeas.
Ingredients
- 1-2 tablespoons olive oil
- 1 small yellow onion, chopped small
- 3 garlic cloves, minced
- 1/3 cup all purpose flour
- 2 cups vegetable broth
- 1 1/2 cups unsweetened, unflavored almond milk
- 3 cups frozen mixed vegetables (carrots, corn, green beans, peas)
- 1 large russet potato, peeled and chopped small
- 15 ounces (1 can) chickpeas, drained and rinsed
- 1/2 teaspoon salt, or to taste
Cheddar Biscuits
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegan butter, melted
- 1 cup unsweetened, unflavored almond milk
- 1 cup vegan cheddar cheese shreds, optional
Instructions
Pot Pie Filling
- Preheat the oven to 400 degrees F and lightly oil a 9 x 13 inch casserole dish.
- Heat the olive oil over medium-high heat in a large skillet. Add the onions and garlic and cook for 2-3 minutes.
- Stir in the flour, then slowly pour in the vegetable broth and then the almond milk. Bring to boil and stir or whisk until smooth and slightly thickened, about 2 minutes. Now add the mixed vegetables, chopped potato and drained/rinsed chickpeas. Simmer for 5-10 minutes, until the sauce thickens. Add salt, to taste.
- Transfer the filling into the casserole dish and bake for 15 minutes while you make the biscuit topping.
Cheddar Biscuits
- In a large bowl, stir the flour, baking powder and salt together. Then pour in the melted butter and almond milk and mix with a spoon to combine. Stir in the cheese if using.
- Remove the casserole dish from the oven after 15 minutes, and quickly drop about 1/4 cup of the biscuit dough at a time, evenly, over the pot pie filling.
- Return the dish to the oven and bake for another 20-25 minutes or so, until the biscuits are cooked through and golden brown. Sprinkle with parsley, if desired and serve.
Notes
- Oil Free: Use water in place of olive oil. Instead of the biscuits here, use my Easy Vegan Biscuits instead, which are oil free. You don't need to roll and cut them, but simply drop them onto the filling. Omit the vegan cheese as well.
- Gluten Free: In place of all purpose flour in both the filling and the biscuits, use a quality gluten free all purpose flour. It should work pretty well, though I haven't personally tested it.
- Nut Free: You can substitute coconut, soy, oat or even rice milk for the almond milk. Just make sure the milk is unsweetened and unflavored (no vanilla!).
- To make this recipe easier, you could use store bought biscuits from a can. Some brands are vegan but some are not, so make sure to check the ingredients list.
- Refrigerate leftover casserole, covered for 3-4 days. May also be frozen in portions, or whole once cooled completely.
Nutrition
Serving: 1serving | Calories: 410kcal | Carbohydrates: 57g | Protein: 10g | Fat: 16g | Saturated Fat: 4g | Sodium: 824mg | Potassium: 604mg | Fiber: 7g | Sugar: 2g | Vitamin A: 4130IU | Vitamin C: 11mg | Calcium: 211mg | Iron: 4mg
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
Really easy, followed the recipe with the exception of using store bought biscuits (just set them on top and baked with the dish) and plain, fake “chicken” strips. I dry fried the “chicken” pieces, seasoned and cut to tiny pieces. and added prior to baking the dish. Will definitely use this recipe again. Thank you!
You are welcome! I’m thrilled you loved the recipe! Thanks for sharing your tips and great review!
This is a super versatile recipe and our result was great. I can see us making it again. As others have me mentioned, I used what I had and made substitutions (added plant based chckn, whore beans instead of garbanzos, didn’t have potatoes)… so good and finished in a reasonable amount of time for a weekend. Would recommend!
I’m so glad you loved the recipes, and customized it to your liking! Thanks for your great feedback and wonderful review! Happy cooking to you!
Oh my! I really think I am going to make it!! Would it be fine to add a bay leaf while the mixture is cooking and then remove it?
Also, instead of chickpeas I wanted to use very small pieces of tofu but I am afraid this is going to absorb too much of the mixture/liquids at the same time… what do you think? If it’s okay, what would be the best quantity?
Thank you so much for your amazing recipes! 🙂
Sure, the bay leaf will be fine. I think small pieces of tofu will be just fine and won’t absorb too much liquid. I’d use 1 block of tofu, preferably seasoned/baked and then cut small for more flavor. Thank you so much!
Really easy and yummy recipe to make,
I added a little nutritional yeast to the filling and omitted the oil for water and it was delicious 🙂
Thanks for your great feedback and ideas, Amy! I’m so glad you loved the pot pie!
I really liked this recipe and will make it again. I cut the recipe in half to make 4 servings but I did add a bit more of the left over chickpeas. I baked each serving in individual ramekins. So good!
Hi Rachelle. I love the idea of baking the pie in individual ramekins! I’m so glad that you loved the pot pie! Thank you for sharing your terrific feedback and review!
I’ve been making this for a while now and it’s so easy and absolutely delicious! i even had my partner ask me to make it for his work!
Hi Abby. I’m thrilled that you guys are loving the pot pie! It’s a cozy recipe! Thank you for sharing your fabulous feedback!
This is DELICIOUS and really easy to make!
I am really happy you loved the pot pie! I LOVE easy and delicious! Thank you for sharing!
Made this last night and OMG Nora, it was wonderful. Even hubby (who is not vegan) came back for more. Will definitely be doing again and again. Thank you for the fab recipes. There are loads I’m going to do and have done
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Hi Debbie. Your feedback makes me happy! I’m so glad you guys loved the pot pie! Thank you for using my recipes, I hope you have fun making them all! Please reach out with any questions. I appreciate you sharing your positive words! Happy cooking!
So yummy! My husband and I could not stop eating it, wonderful comfort food!
I agree, this is a wonderful comfort food! Thank you for sharing your wonderful feedback, Charmaine! I’m so glad you and your husband loved the pot pie!
I tried the oil free version this time. It was as good as the other version. There would have been too much biscuit for the amount of filling if I had used all the dough. Next time, I will probably make only half a batch.
Hi Deborah. I’m glad you loved both versions of the pot pie! Thanks for your great feedback!
Excellent dish! I made the lower oil version using your easy vegan biscuits, My wife and I both loved it. Next time I will cut the biscuit recipe in half as I had a bit too much biscuit dough! But now I have extra biscuits so maybe I’ll try your biscuits and gravy recipe!
Hi Gary. I’m happy to know you loved the pot pie! I think you’ll love the biscuits and gravy! Thank you for sharing your wonderful feedback!
Have you made this with soy curls as, “chicken”?
I haven’t tried that but I think soy curls would be a delicious addition!
This is one of my favorite meals by Nora. I love how the ingredients are all ones I have on hand. The drop biscuits are delicious and buttery. Someone commented dumpling consistency but thats not the case at all for me. Such a staple. Make sure u use a neutral tasting milk like the unsweetened almond she recommends. I used soy a few times and it alters it slightly.
I’m so glad you liked it! Thank you for your wonderful feedback and review!
A delicious and easy dinner recipe. The biscuits on top ended up having a consistency more like dumplings, but still tasted good.
I’m happy to hear you liked the dish, Deborah! Thanks for leaving your feedback and review!
I have made this in the past and it was simply divine! Making again this year for T-Giving. I was curious the best way/recommended way to reheat? I have to travel for the festivities and so will be making the dish a day ahead. Thank you for such a lovely recipe!!
Hi Jenna. You are welcome! I’m so glad you are loving the pot pie! It is a great addition to TG! To reheat, warm up in a 375 degrees F oven until heated through.