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!
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!
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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Want more comforting vegan main dishes?
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.
Ingredients
- 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
Instructions
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.
Notes
- 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.
- 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.
- Nut Free:Â 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!).Â
- 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.
- Refrigerate leftover casserole, covered for 3-4 days. May also be frozen in portions, or whole once cooled completely.
Nutrition
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
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
I’m the only one in my family that eats plant based and it’s very hard to find something that everyone will eat. I made this and it was huge hit! I’ll be making this again for sure!
I’m so glad to hear that!
This was a hit at my home! My husband said this needs to go into the rotation. 🙂 Thank you!
Andrea
March 23, 2020 at 10:44 pm
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This was a hit at my home! My meat loving husband said this needs to go into the rotation. ? Thank you!
Thanks so much!
So delicious! This was a great meat-free alternative to one of my favorite dishes! This recipe is very beginner friendly as it was very easy to follow. I cannot wait to try more of you dishes!
Thanks so much! Glad you liked it!
This is going into my normal menu rotation! My family loved it! Thank you for the recipe!
You’re welcome! Glad you loved it!
This is a delicious recipe! Would you make these biscuits separately? What would you change to bake them on a pan? Curious to serve them as a side; they were so good!
Thank you! Yes, you could make these separately. You could either drop them on a pan, or roll the dough and use a biscuit cutter. I would bake them at 425 degrees for 12-15 minutes until golden brown and done.
Delicious! Smelled so good as it was cooking. Husband and kids all gave it 5 stars. Thanks so much for another winning recipe!
You’re welcome! Glad it was good!
I LOVE LOVE LOVE everything i’ve made of yours so I have no doubt this recipe will be amazing as well. Do you think this recipe will freeze well?? I am looking for recipes to freeze to prep in advance for when my baby arrive.
Thank you so much! I haven’t tested it myself, but I don’t see why it wouldn’t freeze well. I loved having freezer meals ready when my son was born, such a great idea.
This was delicious! I was a little skeptical about the biscuits at first only because I hadn’t made something like this before but they turned out great. I added pepper and thyme to the recipe like others suggested and it was perfect. My first Nora recipe but definitely not my last!
I’m so glad they came out delicious!
Amazing! Can confirm that vegans and omnivores alike will approve. My non-vegan family loved it! I added some rosemary, thyme, paprika, and white pepper, because I can’t help myself, lol. So good!!
I’m so glad everyone liked it!
Made this for Thanksgiving 2019 and we loved it so much that it’s on the menu for Christmas as well. Loved by vegans and non-vegans alike! I did add some rosemary and thyme. Excellent recipe!
Thanks so much! Glad it made the menu again!
We have made this multiple times and it’s spectacular. Your recipes are seriously amazing.
Wow, thanks so much! I’m so glad you’re enjoying the recipes!
Amazing recipe! I’ve made this about 4 times now and can’t get enough of it!
I’m so glad you like it! It’s one of my favorites.
Fantastic recipe,i will be making this regularly. The only thing i added was a dash of rosemary and healthy sprinkle of Italian seasoning.
I’m so glad you liked it, and I’m excited it will be a regular dish for you!
I’ve never had a pot pie before so I can’t say how it measures up to other recipes but I can say that this is delicious! It’s hard to come by such tasty, hardy, stick to your ribs vegan meals. This recipe is a keeper for sure. Thank you!
(I did add a little thyme based on another review but it would have been excellent without it as well.)
Thanks so much! I love a good, hearty pot pie!
This was delicious and easy to make. I made it with gluten free flour and the biscuits came out great. Even my fussy husband enjoyed it!
I love it when the fussy eaters enjoy a meal I make. 🙂 Glad you both enjoyed it!
This was super delicious! Even my non-vegan family loved it and wants me to make it again. I think next time I’ll try your easy vegan biscuit recipe to compare the difference. Thank you!
I felt so excited for lunch every day this week! It has the same hearty goodness of chicken pot pie that I remember growing up but I love using chickpeas instead. Awesome 🙂
This was so delicious! I’ll definitely be making it again! And husband approved…big plus. ?
Yummy as always. Made it for my parents and Canadian cousin visiting and everyone enjoyed it as well as your delicious lasagna last night. I have her your website so she will be bringing your recipes home with her.
Family loved it. Made it two nights in a row because it was gone in one night!
Made this tonight. It was delicious. I added a bit of 1/4 tsp poultry seasoning, 1/4 tsp. Thyme and 1/4 tsp. Rosemary. Even my carnivore husband said it was very good. Thank you for your wonderful recipes.
We made this for dinner last night and it was amazing!! We love your recipes and this one did not disappoint. Very easy to make absolutely delicious. Thank you for sharing your wonderful recipes!!
Thank you Jenny, I’m so happy you all enjoyed it! I’m so glad you are enjoying the recipes.
I need to make this a day ahead. How does it warm up in the microwave. No room in the oven the day I’m serving.
It should warm up quite well in the microwave. I don’t think it will be a problem.
Just made this tonight as a hardy dish before fasting for Yom Kippur – absolutely delicious!!
I’m so glad it was a success, thank you!
As always Nora-a wonderful recipe which my fussy teenage daughter and picky mother adored! Husband is sold already as he thinks your recipes are stupendous too! Thank you Nora.
Thank you so much Sarah! I’m so happy everyone liked the recipe!