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 (79 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 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 8 servings


  • 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


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.


  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.


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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  1. Heaps good! Thanks Nora!

    I’ve only just embraced a plant based diet- have been vegetarian for the last year minus milk – and am pleased to find fabulous recipes! I didn’t realise what a “biscuit” was….maybe because I’m Australian? Or maybe because I’m not much of a cook- if it can go wrong when I cook it, it will go wrong!- but once I started to put the biscuits in the pie I realised belatedly they would expand. Still, was very yummy. Thanks again!

    1. Hi Helen. I’m glad you enjoyed the pot pie! Thank you for sharing your great and fun feedback! Enjoy your journey through my recipes, and please reach out with any questions! Happy cooking!

  2. This is real comfort food. I served it for dinner, and my non-vegetarian husband liked it so much that he had it again the next morning for breakfast.

    I used whole wheat flour for the biscuits and added a little more almond milk. Like every recipe of Nora’s that I’ve fixed, this one is a keeper! Thank you, Nora!

    1. I agree – great comfort food! Thank you for sharing your wonderful feedback! I’m glad the pot pie was a hit in your home!

  3. Another successful Nora recipe! I had some store-bought biscuits to use, so we tried this recipe out tonight. Delicious! I ignored your “add salt to taste” step, which was a mistake because we had to add salt after. Mine was done at about 18 minutes. Definitely a keeper…so easy, affordable ingredients, awesome result. Thanks, Nora!

  4. As with all her recipes, Nora’s chickpea pot pie is amazing. I usually use fresh veggies and cook them at the same time as the onion (great for using up whatever veggies need to get eaten at the end of the week!)

    The biscuits are great with cheese, without, or with a bit of nooch.

    If you happen to have some of Nora’s chicken leftover from another recipe, sub it for the chickpeas, 10/10. I’ve also used vegan sausage and it was good too.

  5. Oh man this was delicious and so easy! I used red onion because that’s all I had and still perfect! And I used simple truth cheddar cheese and the biscuits were delicious!! So happy!!!

    1. Hi Alex. I’m glad you enjoyed the pot pie! It’s one of my favorite cozy meals! I appreciate you taking time share your wonderful feedback!

    1. Hi Deborah! Thank you for your kind and heartfelt words! They mean so much to me! You are welcome, and thank you for sharing your terrific review!

  6. This recipe was so flavourful and amazing! My husband said he never wants to eat anything but this ever again. He’s allergic to gluten so I used gf flour. It changed the consistency of the biscuit topping into more of a crumble, but it was still delicious.

    1. Hi Kary! I’m glad the pot pie was a big hit with your husband! Thank you for taking time to share your wonderful review and comments!

  7. Looks good. I want to make for thanksgiving. Curious how I will navigate the turkey… any advice on making ahead? 

  8. This was really great! And my non-vegan husband had two helpings for dinner last night. A win-win! Thanks for the wonderful recipes Nora!

    1. I’m glad you guys loved the pot pie! Thank you for sharing your wonderful review and comments, and for using my recipes! I’m so glad you are loving them! Happy cooking!

  9. Both my vegans and non-vegans loved this satisfying comfort food. The recipe was easy to follow.  I added a little curry powder and it turned out great.  Thanks for sharing this recipe!

  10. I have made this several times now and my family loves it. I like to use vegan chicken, add dried thyme,  omit the potatoes from the pot pie, and serve over mashed potatoes. It is the ultimate comfort food!

    1. Hi Krystal. I’m glad you are loving the pot pie! Thank you for sharing your wonderful review and comments!

  11. Was so delicious!! 
    Our children and us all loved it!
    Was so comforting, the only thing I did different was add a bit of nutritional yeast to the base.  I also used smoked vegan cheese in the biscuits.  Thank you for sharing as it will be a staple for us now ?

    1. I’m glad your family loved the pot pie, and thrilled it will be one of your staple meals! The smoked vegan cheese in the biscuits sounds delish! Thanks for sharing your wonderful review and comments!

  12. Delicious! I made it in a 3.5-quart enameled cast-iron braiser which removed the need for transferring the mixture into a baking dish after cooking on the stove. I didn’t use cheese, but followed the rest of the recipe.

  13. I am so excited to try this (in the oven right now) but was worried it would be super bland because the only “spice” is salt, so I googled other pot pie recipes and most call for thyme, so I threw some in. Can’t wait!! Love veg takes on typical meat inclusive recipes!!! 

    1. I hope you enjoyed it Stephanie! The vegetable broth provides a lot of flavor, if you use a flavorful one. But added herbs are always welcome! 🙂

  14. Super yummy! I used Immaculate biscuits to save time. I also added nutritional yeast and paprika for extra flavor. Flavor and texture was great, but a little soupy. Next time I will add more flour.

  15. OMG.. just as I remember, delicious soul comforting pot pie. On this cold snowy evening. Thank you Nora. N the delicious cheesy flaky biscuits. Perfection. I also added mushrooms because ??‍♂️ On my second bowl. Can’t wait to make n share with friends n family ?

  16. Any tips on making this in single serving dishes and freezing some of them? Divide the ingredients evenly but does it need to thaw before baking again? Also, temperature and cooking time when cooked from thawed or frozen? Thanks in advance! It looks delish!!

    1. I’ve never tried it so it’s hard for me to know exact times, but yes you could freeze them in individual serving dishes. I would probably thaw them overnight if possible before baking, and then just bake until warm throughout, maybe 30 minutes or less for a small amount. Hope that helps!

  17. This has become a staple in our home! I have made it for all of my non-vegan family as well and everyone always goes back for seconds! The perfect comfort food!

  18. I was afraid this would be a bit bland so I threw in some random spice (everything bagel) and it was delicious. I did used a mix for the biscuits, but that was just because I had some on-hand that needed to be used up. One of my daughter’s ate it without question and she’s normally anti-mixed foods, so bonus points for that.

  19. I was nervous about the biscuits, because I’ve never made biscuits before and I wasn’t sure if the dough was supposed to be as thick and sticky as mine was. They turned out SOOOO good! They were fluffy and tender and the Violife cheddar shreds were the perfect touch. We liked them so much we want to try making just the biscuits with “cheddar” and chives! The pot pie as a whole was really yummy and satisfying – the only change I would make next time is using the Better than Bouillon “not chicken” paste because my veg broth was a little bland so my pot pie filling needed a lot of salt and pepper. I also kind of want to try adding the ingredients from your gravy recipe to the mixture because I’m basically addicted to that gravy at this point lol. I thought the two of us would never finish such a big pot pie but my boyfriend polished it off in one day! Thanks for such an affordable and tasty recipe!

    1. Hi Natalie. Thank you for your comments. I’m glad you and your boyfriend enjoyed the pot pie! Thank you for using my recipes!

  20. Very yummy! I quite enjoyed this recipe. I do think it would taste better with fresh vegetables, but the frozen veggies certainly made this easy to make. I definitely recommend adding a healthy helping of nooch (nutritional yeast) and more of your favorite spices (such as paprika). I will definitely be making this again with fresh veggies and Gardein vegan chicken. Super easy comfort food recipe. Thanks, Nora!! I love your recipes so much. 

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