Chickpea Pot Pie with Biscuits
You will love this Chickpea Pot Pie with tender chickpeas and potatoes, colorful veggies, and a creamy, savory filling—all topped with golden, flaky biscuits that soak up every bit of flavor. This is comfort food done right, plant-based and nourishing but still hearty and satisfying. Perfect for weeknights, weekends, or whenever you need a little coziness on your plate.
What you’ll love about this:
Growing up, pot pie was the ultimate comfort meal for me. I loved the way the flaky crust gave way to a creamy, hearty filling. The combination of tender vegetables, rich sauce, and that perfect golden top was unbeatable.
When I started experimenting with plant-based cooking, I wanted to recreate that same comforting experience but with a twist. This Chickpea Pot Pie with Biscuits is hearty, creamy, and packed with flavor, just like the original, but with tender flaky biscuits on top instead of a pie crust!
Simple Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What type of biscuits do I use?
Did you know a lot of store bought canned biscuits are naturally vegan? For example, Pillsbury Grands! do not have any milk or animal products listed in their ingredients. HOWEVER this may not be milk allergy safe as the Warning lists: May contain milk ingredients (so there is chance of milk contamination).
You can also make your own biscuits, like these vegan biscuits from Nora Cooks.
What else could I use instead of chickpeas?
Instead of chickpeas, you could consider using vegan chicken strips (like the ones from gardein) or even baked tofu chunks.
How to Make Vegan Pot Pie
Sauté onion & garlic
Preheat oven to 350 F.
Heat the butter over medium heat in a large skillet (an oven-safe skillet, is possible). Add the onions and garlic and saute for a few minutes.
Mix it all together & simmer
Mix in the flour, mixed vegetables, potato, chickpeas, spices vegetable broth, and non-dairy milk. Mix well. Bring to a simmer for about 10 minutes to allow sauce to thicken.
Bake with the biscuits
At this point, you can either cook the chickpea pot pie mixture in the oven-safe skillet OR transfer to a 9×13 pan.
Next, add the biscuits to the top with a little space between them. Add as many as your skillet or baking dish allows. Bake per biscuit recipe instructions, or until biscuits are golden and set in the middle.
Of note, you can also bake the biscuits separately on a baking sheet and place them on the filling after (this will create a crispier bottom biscuit).
*If you decide to cook your biscuits separately, your pot pie mixture still needs to cook in the oven for at least 15 minutes, or until the potatoes are tender.
Enjoy!
How do I store vegan pot pie so it’s still good the next day?
I recommend removing your biscuits from the top and storing separately from the pot pie mixture.
Reheating: You can warm your chickpea pot pie up in either the microwave or the oven, depending on what works best for you and how much time you have. To keep the biscuits nice and crispy on top, the oven is a great option. Preheat it to 425°F, then place the dish in, uncovered, for about 10 minutes or until fully heated. If the biscuits start to darken too much, cover them with foil.
How do I know if my skillet is oven-safe?
Most manufacturers are upfront about their pan being oven-safe, but you can always check for a symbol on the pan or the care instructions. Make sure to check the heat maximums for your pan. Still not sure? Consider Googling your pan and checking the manufacturer’s website.
For more info about oven-safe pans, check out this informative website about oven-safe pans.
How can I make sure my biscuits are really crispy?
If you want super crispy biscuits from top to bottom, I recommend cooking them separately from the pot pie mixture. Although they get crispy on top when cooked over the pot pie, their bottoms tend to be soft.
Pro Tips
- Cut your potato cubes small to make sure they are fully cooked and tender.
- Add in other veggies or herbs: celery, rosemary, sweet potatoes, kale
- Brush Biscuits with vegan butter or milk: Before baking, brush the tops of the biscuits with melted vegan butter or a touch of plant-based milk for extra browning and a glossy finish.
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Chickpea Pot Pie with Biscuits
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Ingredients
- 1 tbsp vegan butter
- 1 meduim white or yellow onion diced
- 3 cloves minced garlic
- 1/3 cup all-purpose flour
- 12 oz bag of frozen mixed veggies (peas, carrots, green beans, corn)
- 1 large russet potato washed then chopped into small cubes
- 30 oz chickpeas (2 cans) drained and rinsed
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/4 tsp dried sage
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups vegetable broth
- 1 cup unsweetened soy or almond milk NOT oat milk
- 5-8 biscuits (such as Pillsbury Grands from a can) See note*
Instructions
- Preheat oven to 350 F (or per biscuit package instructions).
- Sauté: Heat the butter over medium heat in a large skillet (an oven-safe skillet, is possible). Add the onions and garlic and sauté for a few minutes.1 tbsp vegan butter, 1 meduim white or yellow onion, 3 cloves minced garlic
- Mix it all together: Mix in the flour, mixed vegetables, potato, chickpeas, spices vegetable broth, and non-dairy milk. Mix well. Bring to a simmer for about 10 minutes to allow sauce to thicken.1/3 cup all-purpose flour, 12 oz bag of frozen mixed veggies, 1 large russet potato, 30 oz chickpeas (2 cans), 1/2 tsp onion powder, 1/2 tsp dried thyme, 1/4 tsp dried sage, 1/4 tsp salt, 1/4 tsp black pepper, 2 cups vegetable broth, 1 cup unsweetened soy or almond milk
- At this point, you can either cook the chickpea pot pie mixture in the oven safe skillet OR transfer to a 9×13 pan.
- Add your biscuits and bake: Next, add the biscuits to the top with a little space between them. Add as many as your skillet or baking dish allows. Bake per biscuit recipe instructions, or until biscuits are golden and set in the middle.Of note, you can also bake the biscuits separately on a baking sheet and place them on the filling after (this will create a crispier bottom biscuit).*If you decide to cook your biscuits separately, your pot pie mixture still needs to cook in the oven for at least 15 minutes, or until the potatoes are tender. Enjoy!5-8 biscuits (such as Pillsbury Grands from a can)
Notes
- Cut your potato cubes small to make sure they are fully cooked and tender.
- Substitution: Instead of chickpeas, you could consider using vegan chicken (like the ones from gardein) or even baked tofu chunks.
- Make-Ahead: You can make the filling ahead of time (1-2 days) then add the biscuits when you are ready to eat.
- Storage: Store your biscuits separately from your pot pie mixture so they don’t get soggy.
- Reheating: You can warm your chickpea pot pie up in either the microwave or the oven, depending on what works best for you and how much time you have. To keep the biscuits nice and crispy on top, the oven is a great option. Preheat it to 425°F, then place the dish in, uncovered, for about 10 minutes or until fully heated. If the biscuits start to darken too much, cover them with foil.
