Vegan Chickpea Pot Pie

Name: Vegan Chickpea Pot Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6
Cuisine: American
Ingredients: 2 (9-inch) vegan pie crusts; 2 cups cooked chickpeas (or any vegan chicken replacement); 8 oz baby bella mushrooms, sliced; 2 small sweet potatoes or white potatoes, diced small; 1/2 onion, diced; 1 carrot, diced; 1 celery stalk, diced; 1 cup frozen peas; 1 cup (a handful) kale, chopped; 1/2 cup cooking white wine; 2 cups vegan heavy cream; 1 1/2 cups vegetable broth; 3 Tbsp all-purpose flour; 2 Tbsp Better Than Bouillon No-Chicken paste; 1 Tbsp white miso; 1 Tbsp Dijon mustard; 2 sprigs thyme; 1 tsp poultry seasoning; 1 tsp garlic powder; 1 tsp onion powder; 1/4 tsp white pepper; 1/4 tsp cayenne pepper; 1 pinch nutmeg; 2 Tbsp avocado oil; 2 Tbsp vegan butter

February 4, 2023MainsBy Carlos + Dominique

Serves 6Prep 30 minCook 50 minTotal 1 hr 20 min

Prep and cook times are estimates — every kitchen moves at its own pace. None significant.

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Flaky golden crust, creamy herb-flecked filling, comfort off the charts — this vegan chickpea pot pie is winter in a pie pan.

Updated October 2026: we rebuilt the filling from the original version. There's now a proper flour roux and extra broth, so the gravy stays rich and spoonable instead of baking dry — plus Dijon, white miso, and poultry seasoning for a deeper, more savory flavor. Use chickpeas like we did, or swap in any vegan chicken replacement you like; the method is the same.

Watch it made

Directions

Preheat the oven to 425°F. Parboil the diced potatoes in salted water for 5 minutes, then drain. (This keeps them from drinking up all the gravy in the oven — the main fix for a dry pot pie.)
In a large pan over medium-high heat, add 1 Tbsp avocado oil and brown the sliced mushrooms hard, undisturbed, until deeply golden, 6–8 minutes. Set aside.
Add the remaining oil and the vegan butter to the same pan. Sauté the onion, carrot, and celery until soft and fragrant, about 8 minutes.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw taste — this roux is what keeps the gravy rich instead of thin.
Pour in the white wine and scrape up the browned bits. Let it cook down until mostly evaporated, 3–4 minutes. Optional: no wine? Swap it for extra vegetable broth with a splash of lemon juice.
Whisk in the vegetable broth, vegan heavy cream, no-chicken bouillon paste, miso, Dijon, thyme, poultry seasoning, garlic powder, onion powder, white pepper, cayenne, and nutmeg. Simmer over low heat, stirring, until the gravy coats the back of a spoon — it should look slightly looser than you want, because it tightens in the oven.
Fold in the chickpeas (or your vegan chicken of choice), browned mushrooms, peas, kale, and parboiled potatoes. Remove from the heat and let cool slightly. Optional: let the filling cool to room temp before filling the crust — hot filling steams the bottom crust soggy from the inside.
Line a pie pan with one pie crust. Spoon in the filling, then lay the second crust on top. Seal the edges and cut several slits in the top crust for ventilation. Optional: blind-bake the bottom crust 10 minutes first — insurance for a crisp base under a wet filling. Optional: brush the top crust with plant milk plus a drop of maple before baking — a vegan stand-in for egg wash, for deeper golden browning.
Bake for 25–35 minutes, until the crust is deep golden and the filling bubbles through the vents.
Rest 10–15 minutes before slicing — the gravy sets as it stands. Serve and enjoy!