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!

looking down on casserole dish of vegan pot pie

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!

piece of biscuit topped pot pie on white plate

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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silver spoon serving out a biscuit topped pot pie from casserole dish

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looking down on casserole dish of vegan pot pie
4.94 stars (65 ratings)

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.
Prep: 20 mins
Cook: 40 mins
Total: 1 hr
Servings: 8 servings

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

  1. 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.
  2. 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.
  3. 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!). 
  4. 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.
  5. 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
Course: Main Course
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Amazing comfort food loved by the whole family! This recipe is a keeper! I make it often, especially during the cooler months. 

  2. Overall delicious, but a teeensy bit bland as is. I threw rosemary into both the biscuits and the filling and also added a touch of thyme to the filling. Overall wonderful recipe — thanks for sharing!

  3. I made this but substituted the almond milk with oat milk and used a gluten free pancake mix for the biscuits instead of all purpose flour. I used better than bouillon vegetable broth  base and two cups of water. Used canned veggies instead of frozen. And it is PHENOMENAL! So good! Thanks for teaching me there’s a vegan option to chicken pot pie. I actually think it tastes better than regular chicken pot pie. 

  4. I made this for dinner, and it was delicious! I substituted a different biscuit recipe, and it worked very well. I’d like to try your easy vegan biscuits too some other time.

  5. I loved those cheap frozen chicken pot pies as a kid. Now I’m vegan, and I’m so happy to have found your site. Craving fulfilled!

  6. This was so good! Didn’t change anything but did put a bit of leftover fresh thyme I had on top of the casserole after baking.

  7. Just made this a second time. It is straightforward and easy to make, inexpensive, tastes good, is warm and filling, and seems like it lends itself easily to making all sorts of substitutions as desired/necessary. I’m still in the process of getting more confident with cooking, so I’ll detail the little changes that I made this time in case it could help someone else. Didn’t have any russet potatoes, so used a couple small yukon golds (didn’t bother peeling them). Wanted a liiiittle more “gravy”, so added about 1/4 cup additional milk and stock (I used some faux chicken stock). Threw in an array of seasonings in addition to salt… some paprika, a bit of chili powder, ground pepper, some “grilled chicken” seasoning leftover from when I ate meat. Turned out great! Thanks for another great recipe, Nora.

    1. Yes, that would work. I would probably try about 1 cup of dried soy curls, soak them in broth or water and then chop them up somewhat before adding the the mix. Hope that helps!

  8. I can’t say enough about this recipe! Oh so good! My husband and I stuffed ourselves on this and agreed that we can see ourselves eating this weekly through the Fall and Winter. Thank you for this recipe!

  9. I made this for my family last night as our first (almost) fall meal. I used what we had on hand so I used all fresh veggies and Bob’s Redmill 1-1 GF flour blend. Hands down the  best vegan pot pie I’ve had! Thanks for sharing. 

  10. Fantastic and easy to make! Anything to get my teenager to eat veggies and chickpeas. I didn’t read the reviews first but next time I’ll add spices as suggested like thyme and sage. I doctored my bowl up with a little hot sauce to give it a kick. 

  11. Really enjoyed this recipe! I followed it almost exactly, just added more spices to the veggie mix. I also used premade vegan biscuits to save some time. Next time I will use more veggies. Gabb

  12. This was delicious! I used your oil-free biscuits and while they too were delicious, I really only needed half a recipe! I ended up with a big pan of biscuits with a bit of gravy and vegetables underneath! It was still so darned good though. Afterwards I looked at the cheddar biscuit recipe and, sure enough, it makes about half as much as the one I used. Live and learn!

  13. This came out absolutely fantastic! I did use all fresh vegetables instead of frozen, because I had them in the fridge I wanted to use them up. However, I love that you could use frozen vegetables to make this an even easier meal to put together. Talking about easy, I’ve loved the biscuit recipe, using melted butter made it so much easier, and they tasted amazing.

     I did add some herbs to the vegetable and chickpea base and added a little bit of sage and thyme to the biscuits.

    Thank you so much for sharing this incredible recipe!

  14. Love this recipe, one question in the biscuit ingredients it says one tablespoon of baking powder, this send excessive, I assumed it was a typo and used a teaspoon.

  15. I made this last night. It is DELICIOUS!!! Everyone loved it including my very picky 9 year old daughter. It was also very easy to make. I have been on a Nora Cooks kick lately and we have loved everything we’ve tried!!! Thank you so much for sharing your recipes. 

    1. Yes, I think that would be great. Sometimes I use Tofurky vegan chik’n instead of beans altogether.

    1. I haven’t tested the biscuits with gluten free flour, but a good mix would probably work just fine.

  16. Thanks for this wonderful recipe! My husband, daughter, and I are vegetarian, but eat about 80% vegan currently and are transitioning to completely vegan. My daughter is 10 and has never had pot pie before, since she’s been vegetarian her whole life. It can be hard to find kid-approved dinners sometimes, especially when she is trying something she’s never had before, so this is a winner!

  17. This recipe is amazing!! My husband and I have literally made it 5 times in the last month! We love all of your recipes and are so grateful to you for making and sharing such delicious vegan meals and desserts! Thank you so much for all of your recipes- we never feel like we are missing out on anything being vegan and making such awesome things!

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