Creamy and comforting, this Chickpea Puff Pastry Pot Pie is loaded with tender chickpeas and plenty of veggies, all baked to perfection in a flaky puff pastry crust. This recipe is super tasty, satisfying and a guaranteed crowd pleaser. The perfect cozy dinner! 

Chicken pot pie is a classic comfort food recipe and this vegan version made with chickpeas is one that my whole family will gladly eat. Filled with nutritious chickpeas, veggies and a rich, savory sauce made from scratch, this warm, hearty meal is sure to become a family favorite in your home too. My trick for keeping this recipe quick + easy is using a puff pastry pie crust instead of homemade, but you are certainly welcome to do either!

I know there are quite a few vegan pot pie recipes out there, but this one is just simply over-the-top delicious. Give it a try – I know you’ll agree!

If you’re craving a vegan pot pie with a more traditional crust, you have to try our comforting chickpea vegan pot pie. It’s super creamy and delicious too!

Ingredients Needed:

This delicious chickpea puff pastry pot pie may look fancy, but it actually uses super simple ingredients to create a meal that’s absolutely incredible! Here’s what you need to make it:

  • Butter. Helps to cook the onion and celery down and makes the gravy creamy and flavorful. Feel free to use vegan butter, as desired.
  • Onion. Diced onion adds delicious aromatic flavor to the pot pie.
  • Celery. Optional, but I really love to add this to the recipe.
  • Flour. Used to thicken the sauce and make it super creamy and delicious.
  • Salt and pepper. To really bring out all of the delicious flavors. 
  • Vegetable broth. I recommend using a low-sodium veggie broth because then you can control the amount of salt in the recipe.
  • Milk. Any type of milk will work, but I like to keep this recipe vegan and use a plant based milk, such as almond milk.
  • Chickpeas. Instead of chicken, for this vegan pot pie recipe, we’re using chickpeas as the protein source. I LOVE this swap and it keeps this pot pie satisfying and delicious.
  • Frozen vegetables. Using a medley of frozen veggies makes this recipe SO MUCH quicker and easier. You can, of course, use fresh veggies if you desire, but you’ll want to sauté them until softened before adding them to the chickpea mixture.
  • Puff pastry. Using a puff pastry crust is quick and easy and I also just really love the flakiness of a puff pastry crust!
pot pie in a skillet topped with a puff pastry crust

How to Make Chickpea Puff Pastry Pot Pie

You may have tried other chickpea pot pie recipes, but this one’s definitely my favorite! It’s so flavorful and super easy! Here’s the simple process, but for the full, printable recipe, reference the recipe card at the bottom of the page.

  1. Prep. Preheat the oven to 425 degrees F and grease a 9-inch pie pan or oven-safe skillet.
  2. Sauté. Start this recipe by melting the butter in a large skillet over medium-high heat. Add the onion and celery (if using) to the skillet and cook until the onion becomes soft.
  3. Add other ingredients. Once the onion is soft, add flour, salt and pepper; stir until the flour is fully combined. Slowly mix in the milk, adding a little at a time and continuing to stir. Sir in the broth. Cook over low heat for 5 minutes until the sauce begins to thicken. Stir in chickpeas and frozen veggies. Pour the filling into the prepared pie pan (it will seem like almost too much filling but it’s fine!).
  4. Add the puff pastry crust. Lightly flour a clean work surface and roll out the sheet of puff pastry, so that it’s roughly a 15-inch square. Cut out 3-inch squares, so that you end up with about 25 squares. Place the squares on top of the chickpea mixture, so that they’re overlapping a bit and the whole top of the pie is covered. Brush the top with an egg wash or a little bit of milk of choice.
  5. Bake. Place the pot pie in the oven and cook for about 25 minutes and until pie is golden brown. Let cool for about 10 minutes and then dig in!

Pro tip: To use just one pan for this entire recipe, sauté the onion and celery in the same skillet that you plan to bake the whole pot pie in.

chickpea puff pastry pot pie in a cast iron skillet

What to Serve with Puff Pastry Pot Pie

When I serve chickpea puff pastry pot pie, I like to keep the sides simple because this dish is really a complete meal — it has plenty of protein (chickpeas), loads of veggies, and carbs. It can certainly stand alone without serving any sides at all. However, sometimes I like to pair it with a fresh green salad. To make a quick side salad, simply toss mixed greens with lemon juice, olive oil, salt and pepper. Feel free to add toppings to your salad such as red onion, cherry tomatoes, sliced cucumber and/or croutons. My Kale & Brussels Sprouts Salad is a great choice too! You could also serve it with a fruit salad, baked asparagus or Instant Pot maple carrots.

Make Ahead Option

Chickpea pot pie works great as a make ahead meal! You can prepare the chickpea filling up to about one day in advance. Once the filling has completely cooled, cover and chill in the refrigerator. When you’re ready to bake the pot pie, add the puff pastry crust and bake as directed.

Storing & Freezing Chickpea Pot Pie

  • Storing leftovers. Place any leftover pot pie in an airtight storage container in the refrigerator for up to about 5 days.
  • To reheat. Pop individual servings in the microwave and cook for 30 second intervals until it’s warm. You can also place the entire dish in the oven at 350ºF. If using the oven, loosely cover with foil and place the dish on the center rack for 15 to 25 minutes, until warmed through (the larger the serving, the longer the cook time).
  • Freezing. Place leftovers in an airtight freezer-safe storage container or a freezer-safe baggie in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
serving puff pastry pot pie out of a skillet

As usual, PLEASE PLEASE let me know if you end up making this chickpea puff pastry pot pie recipe (or any of my recipes!). I love when you tag me on Instagram @foodwithfeeling!

More comforting vegan recipes to try:

If you love this puff pastry pot pie, try one of these other delicious dinner recipes next:

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chickpea puff pastry pot pie being served out of a cast iron skillet

Chickpea Puff Pastry Pot Pie


  • Author: Brita Britnell
  • Total Time: 55 minutes
  • Yield: serves 68 1x
  • Diet: Vegan

Description

Creamy and comforting, this Chickpea Puff Pastry Pot Pie is loaded with tender chickpeas and plenty of veggies, all baked to perfection in a flaky puff pastry crust. This recipe is super tasty, satisfying and a guaranteed crowd pleaser. The perfect cozy dinner!


Ingredients

Scale
  • 1/3 cup of butter (vegan as desired)
  • 1 small yellow onion, diced
  • 2 sticks of celery, diced*
  • 1/3 cup of all-purpose flour
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 1/2 cups of veggie broth
  • 1/2 cup of plant based milk
  • 2 15-ounce cans of chickpeas, drained and rinsed
  • 2 cups of frozen mixed vegetables**
  • 1 sheet of puff pastry (about 13oz)
  • Optional egg wash OR milk for brushing

Instructions

  1. Pre-heat the oven to 425 degrees F and grease a 9-inch pie pan or oven-safe skillet.
  2. In a large skillet over medium high heat, melt the butter (you can do this in the skillet you plan to bake it in). Once melted, add in the onion and celery and sauté for 5 minutes until softened.
  3. Mix in flour, salt and pepper and stir until the flour is fully combined.
  4. Slowly mix in the milk, adding it a little at a time and continuing to stir. Sir in the broth. Cook over low heat for 5 minutes until the sauce begins to thicken. Stir in chickpeas and frozen veggies.
  5. Pour the filling into the prepared pie pan (it’ll seem like almost too much filling, but it’s fine!).
  6. Lightly flour a clean work surface and roll out the sheet of puff pastry so that it’s roughly a 15-inch square. Cut out 3-inch squares, so that you end up with about 25 squares.
  7. Place the squares on top of the chickpea mixture, so that they’re overlapping a bit and the whole top of the pie is covered. Brush the top with an egg wash or a little bit of milk of choice.
  8. Bake for 25 minutes. Let sit for about 10 minutes and enjoy!! The filling will be quite runny and messy and thickens up the longer that it sits.

Notes

*Celery is optional, but I just really like adding it in :D

**You can obviously sub this for 2 cups of fresh vegetables, you’ll just want to sauté them in a little oil over medium heat for about 8 minutes before adding them to the recipe.

  • Prep Time: 25
  • Cook Time: 30
  • Category: Dinner
  • Method: Bake
  • Cuisine: American

Keywords: vegan pot pie, chickpea puff pastry pot pie, puff pastry pot pie