Chickpea Pot Pie with Biscuits

5 from 1 vote

This chickpea pot pie with biscuits combines a creamy, savory filling of tender chickpeas, mixed veggies, and potatoes in a flavorful herb sauce, topped with golden, flaky biscuits that absorb the rich flavors beneath while staying perfectly crisp on top.

Prep Time10

Cook Time28

Total Time38

Course: Dinner

Cuisine: American

Diet:

Servings: servings

Calories: 556kcal

Author: Allie Petersen

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 9x13 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

Biscuits:

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.

Tips

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.

How to know if your 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.

Nutrition