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!).
This post contains affiliate links. Read my full disclosure here.
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: 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!).
- 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 made this for dinner last night and it was a complete hit. I often make stew and dumplings but the biscuits are so good I will probably try those with my stew next time.
Hi Mark. I’m glad you loved the pot pie! Biscuits are so good – especially with stews! Thanks for taking your time to share your awesome review and feedback! Wishing you lots of happy cooking!
Both my toddlers (and me) liked this, and it was easy to make. I only made half the dumplings and planned to freeze half the stew, but kind of like the portions with more stew and less dumpling. Thanks for another easy recipe!
You are welcome! I’m glad you guys all loved the stew! Thank you again, for taking time to share your fabulous review and feedback!
Thank you Nora, if I cooked this recipe in a saucepan instead of oven would the Biscuits cook on top or do they need to bake? (Kind of like a dumpling on top of saucepan stew.)
I’m not quite sure actually. It would be quite different, and they would be more like dumplings but I’m not sure they will cook through all the way.
This is one of those recipes that is so easy to make that it is a go-to when I don’t know what to make or don’t want to spend too much time cooking. The only things I change are using a milder tasting bean, like navy beans and I add a little more potato. I love chickpeas but I’ve found that I prefer the beans to be more of a background than a main flavor here. Tofu would also work well, just crumbled up. Or vegan chicken. Try this one for kids who aren’t too sure about veggies.
It’s very flexible; I’ve used other white beans and vegan chicken at times. I’m so glad you enjoy the recipe as much as I do!
Thank you, this was wonderful and such a comforting meal that felt easy to put together in a short amount of time. The kids made the biscuits!
Hi Laura. Oh, I’m so glad that you and your family loved the pot pie recipe! How fun that the kids got to help! Thank you for sharing your wonderful feedback!
I added a bit of celery as I cooked the onions. And a dash of Italian seasoning to the filling. Excellent recipe! And I think the next-day leftovers may have been even better!
I always love the leftovers! Thank you for sharing your awesome review and feedback! I’m thrilled you loved the recipe!
Really tasty, not to time consuming and minimal ingredients 😊