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

Want more comforting vegan main dishes?

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. Hi Nora Ilove your recipes. In fact today I did the sweet and sour with pineapple. This was the first time I cooked with it.
    A simple question re this recipe. Is the potato cooked beforehand?
    Thanks and God bless.

    1. The potato is chopped small and it simmers in the pot to cook, and also cooks further in the oven. I’m so glad you enjoyed the sweet and sour tofu, and I hope you love this recipe as well!

    1. One of my favorites for sure! I’m so glad you are enjoying it! Thanks for your positive review and feedback!

  2. I’ve tried many of Nora’s recipes, and this one continues to be a favorite that I keep coming back to, time and time again. It’s so cozy and delicious! I love it and my kids even ask for it! It’s not over complicated and the proportions and timing work out perfectly. It’s so good!

    1. I am so glad you and your family are loving the recipe! Thanks for sharing your encouraging words and awesome review! Happy cooking!

  3. Delicious! I also added poultry seasoning and pepper and will try a bay leaf next time as well! No need for two pans, just use large oven proof pan

  4. I made this last night and my husband and I greatly enjoyed it. We had it again tonight and I made your simple gravy and slathered it on everything. The only thing that was a bit disappointing were the biscuits. They were slightly browned on the outside but mushy on the inside. Any suggestions Nora? I plan to make it for Thanksgiving with some cranberry sauce and more of your gravy to drown things in. I can’t believe that such a simple gravy is so good. I will add some spices next time, but honestly, it’s great as written. Thanks, Sita

    1. Hi there! Perhaps you made the biscuits quite large and they had trouble cooking through? I’d drop smaller amounts all over the chickpea mixture, and then just check one in the middle with a fork to make sure it’s cooked all the way through. If not, bake for a bit longer until they are done. I’m so glad you are enjoying the gravy, that sounds like a wonderful Thanksgiving dinner.

  5. This was so delicious!!! It was so simple to make with simple ingredients. This definitely hit the spot on a chilly Sunday night with plenty of yummy leftovers!! 10/10!!! 😋

    1. Hi Candi. How cozy for a Sunday night dinner! I’m so glad you loved the recipe! Thanks for your awesome review and feedback!

  6. So delicious. I added in more herbs — rosemary, thyme, and sage to the filling (as well as the biscuits instead of the vegan cheese) and used oatmilk. Ever since I’ve gone vegan, I’ve missed a chicken and dumplings recipe I used to make. This totally was the perfect substitute. Plus not dealing with meat makes it so much easier and faster to make (not to mention the cow milk substitute sits a lot better in the belly). I can’t wait to make it again! THANK YOU!!!!

  7. Made this for dinner tonight and it was delish! We added a bit of vegan butter to it to make it a little more flavorful and it was sooo good.

  8. I am allergic to onion. Is there a substitute for this in the pot pie recipe?
    Thank you for all your wonderful recipe’s.

    1. Hi Carol. I am glad you are enjoying my recipes! Thank you for using them! You can leave the onion out if your are allergic to it. Happy cooking and enjoy!

  9. I love this recipe. I like as few dishes as possible so I ended up making this whole thing in my dutch oven and it worked great. I baked it for an extra 10 minutes because I live at a high elevation and added a teaspoon of poultry seasoning.

  10. Wonderful dish! Couldn’t stop eating it! Both the wife and I loved it. Made it a second time with the following additions and it was even better! I added 1 teaspoon thyme, and instead of biscuits, I topped the filling (in a 8×8” dish) with a thawed vegan pie crust. It fit perfectly. Baked 25 minutes and then broiler for 2 minutes to brown the crust. Heavenly. Thanks Nora for all you do.

    1. Hi Gary. Your pot pie sounds amazing! I’m thrilled you guys enjoyed the recipe! Thanks for sharing your fabulous idea, encouragement, and feedback! Happy cooking!

    2. Do you think I could premake the mixture the night before? I’d also like to use premade buiscuits and just add on top before baking.

      Thinking premake mixture, put into pan in the fridge, take it out the next day and put it in the over with premade buiscuit dough until everything is warm/done

  11. 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!

  12. 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!

    1. 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!

  13. 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! 🙂

    1. 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!

  14. 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 🙂

  15. 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!

    1. 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!

  16. 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!

    1. 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!

  17. 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

    1. 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!

    1. 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!

  18. 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.

  19. 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! 

    1. 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!

      1. 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.

  20. A delicious and easy dinner recipe. The biscuits on top ended up having a consistency more like dumplings, but still tasted good.

      1. 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!!

        1. 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.

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