Easy Vegetarian Vegetable Pot Pie with Chickpeas
There's something about a pot pie that feels instantly cozy. Flaky crust, creamy filling, and all those warm, herby aromas wafting through the kitchen. This vegetarian Vegetable Pot Pie brings all the comfort of the classic version, but in a nourishing, plant-forward way that works equally well for chilly weeknights and the holidays.
If you look up "comfort food" in the dictionary, I'm pretty sure you'd find a picture of pot pie. It's made with a hearty and creamy veggie filling that's topped off with a perfectly buttery and flaky, golden brown pie crust. I mean, come on! It doesn't get any cozier.
Consider this Vegetable Pot Pie to be the vegetarian relative of Chicken Pot Pie. Other versions just have the vegetables, but I included chickpeas for a little extra protein and staying power.
As a plant-based dietitian and intuitive eating counselor, I love meals like this that strike a balance between nourishment and comfort. The buttery crust, hearty chickpeas, and tender vegetables come together in a way that's deeply satisfying. You'll get plenty of fiber and protein from the chickpeas and veggies, but more importantly, this dish invites you to slow down, savor, and enjoy.
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Whether you're making it as a vegetarian main dish for Thanksgiving or Christmas, a simple weeknight dinner, or a vegetarian freezer meal for batch cooking, this vegetarian pot pie is easy, full of flavor, and great for meal prep.
Try serving it with my Cranberry Orange Kale Salad, which you can make ahead of time, for a delicious, cold-weather meal. (Find more fall-inspired salads for serving here.) And if you're looking for more holiday recipes, check out my full roundup of Vegetarian Thanksgiving Recipes, which includes recipes for Easy Vegetarian Lentil Loaf, Vegan Sweet Potato Casserole with Pecans, Vegetarian Herb Stuffing, and more.
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Ingredients
This cozy pot pie starts with a base of sautéed onions, mushrooms, and garlic for deep, savory flavor. Dried thyme and rosemary add that classic pot pie aroma, while flour, broth, and creamy oat milk create a rich, velvety sauce without needing any dairy. I like using extra creamy oat milk for its neutral flavor and silky texture.
Chickpeas stand in for traditional chicken in this recipe, adding plant-based protein and a satisfying texture that holds up beautifully in the sauce. A bag of frozen mixed vegetables (typically peas, carrots, corn, and green beans) makes this dish extra easy, but you can swap in fresh vegetables, too.
Everything gets tucked under a flaky pie crust, brushed with a little egg wash (or oat milk for a vegan version), and baked until golden and bubbly. You can use either a homemade or packaged pie crust. Store-bought crust works great in a pinch, but if you have the time, I love this all-butter pie crust from Sally's Baking recipes. You can prep it up to five days ahead of time.
Instructions
Cook the pot pie filling in a skillet.
Transfer the filling to a 9x9-inch (2.5-quart) casserole dish.
Use a fork to press the edges of the pie crust. Brush with egg wash (if using). Use a sharp knife to cut slits for venting.
Bake at 425º F for 30 minutes, or until the crust is golden brown and crisp.
Hint: Brushing the top of the pie crust with a beaten egg gives the crust a glowing, golden-brown color. It's optional, but totally worth the extra little bit of effort!
Substitutions
- Vegetables: Use any mix you enjoy. Broccoli florets, cauliflower, or diced sweet potato are all delicious.
- Mushrooms: Baby bella (crimini mushrooms have great flavor, but white mushrooms also work.
- Milk - Any unsweetened plant milk works. Oat, soy, or cashew milk create the best creamy texture. You can also use whole milk if you're fine with dairy. Note that the filling won't be quite as creamy if you use almond milk, skim milk, or another lower-fat milk alternative.
- Pie crust: Choose homemade or store-bought; check labels if you need a vegetarian crust (some are made with lard).
- Gluten-Free - use 1:1 gluten-free flour blend and top with a gluten-free pie crust. (King Arthur and Bob's Red Mill both make gluten-free pie crust mixes.)
- Vegan - Skip the egg wash and brush with oat milk or olive oil instead.
Variations
- Biscuit Topping - Top the pot pie with biscuits instead of pie crust.
- Puff Pastry - Use puff pastry instead of pie crust.
- Lentil - Substitute cooked green or brown lentils for the chickpeas.
- Pot Pie Soup - Add more liquid to the filling to make a creamy and comforting soup. Here's a Pot Pie Soup recipe to try.
Shepherd's Pie is a similar dish with mashed potatoes instead of pie crust. Try my Tempeh Shepherd's Pie recipe for a vegetarian version.
Equipment
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You'll need a 9x9-inch (2.5-quart) casserole dish. It has a larger volume than a standard pie dish. If you use a round pie dish, you'll have extra filling.
Making Ahead and Storage
To make ahead, you can cook the filling one day in advance and store it in the refrigerator until you're ready to bake.
Freezing: Store the baked or unbaked pot pie a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed until warm.
Top tip
Be sure to stir the filling frequently once you add the flour and liquid. Use a wooden spoon to scrape the bottom of the pan to prevent the flour from sticking. The filling thickens quickly so you don't want to take your eye off of it!
FAQ
Traditional pot pie features a creamy sauce filled with vegetables and sometimes meat (most often chicken), baked beneath a flaky pastry crust. This vegetarian version keeps all the classic comfort (savory herbs, creamy filling, and golden crust), but replaces the chicken with hearty chickpeas for satisfying plant-based protein.
Two common issues are a soggy crust and runny filling. To prevent both, make sure your filling is thickened before baking, vent the crust to allow steam to escape, and let the pie cool for about 10 minutes before serving so the sacue can set. Using a chilled crust also helps promote a crisp crust.
Some pot pies include both a bottom and top crust, but the bottom crust isn't necessary. The bottom crust can sometimes get soggy, so if you do include it, be sure to pre-bake it before you add the filling. Cutting slits into the top crust to let out steam also helps.
Both are made with a hearty filling that traditionally contains vegetables and chicken or beef. While the pot pie is topped with pie crust (or sometimes biscuits or puff pastry), shepherd's pie is topped with mashed potatoes.
📖 Recipe
Easy Vegetarian Vegetable Pot Pie with Chickpeas
Equipment
- Knife and cutting board
- skillet
- Wooden spoon
- 9x9-inch (2.5-quart) casserole dish This is larger than a standard pie dish. If you use a standard pie dish, you will have extra filling.
- Oven
Ingredients
- 2 tablespoons olive oil or oil of choice
- ½ cup diced onion
- 2 cups sliced mushrooms (see note 1)
- 3 cloves garlic minced
- 2 teaspoons dry thyme
- 1 teaspoon crushed rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup all purpose flour
- 1 ½ cup vegetable broth
- 1 ½ cup extra creamy oat milk (see note 2)
- 2 cups frozen mixed vegetables (see note 3)
- 2 (15-ounce) cans chickpeas drained and rinsed (see note 4)
- 1 pie crust rolled out and chilled (see note 5)
- 1 beaten egg (optional, see note 6)
- Fresh thyme for garnish (optional)
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Heat oil in a large skillet over medium heat. Once oil is shimmering, stir in onion and cook for 4 minutes, stirring occasionally with a wooden spoon, or until translucent.
- Stir in mushrooms and cook for 4 minutes, stirring often, or until tender.
- Stir in garlic, thyme, rosemary, salt, and pepper and cook for 1 minute, or until evenly mixed.
- Stir in flour and cook for 1 minute, or until the vegetables are evenly coated.
- Stir in vegetable broth and oat milk and increase the heat to high. Once simmering, lower the heat to low-medium and cook for 5 minutes, stirring often, or until thickened. Scrape the bottom of the pan with the wooden spoon as needed to prevent sticking.
- Stir in frozen mixed vegetables and chickpeas and cook for 1 minute, or until evenly mixed. Taste and add seasonings if desired.
- Transfer the mixture to a 9x9-inch (2.5 quart) casserole dish. Cover with pie crust. Use a fork to press the edges of the pie crust. Brush the pie crust with beaten egg for color if desired. Cut 2-inch slits into the pie crust for venting.
- Transfer the baking dish to the oven and bake uncovered for 30 minutes, or until the crust is golden brown and crisp. Cool for 10 minutes before serving and garnish with fresh thyme if desired.
Notes
- Any type of sliced mushrooms will work, but I recommend baby bella (also called crimini) mushrooms.
- I use Silk Extra Creamy Oatmilk for this recipe. Substitute whole milk if desired.
- The blend of frozen vegetables I use includes peas, carrots, green beans, and corn.
- You can also use dry chickpeas that you have cooked ahead of time. Substitute 3 cups of cooked chickpeas.
- Use a homemade or store-bought pie crust for this recipe. Note that not all packaged pie crusts are vegetarian (some are made with lard). I like this recipe for All Butter Pie Crust from Sally's Baking Recipes. Prepare homemade pie crust up to five days in advance and keep chilled in the refrigerator until ready to use.
- Brushing the pie crust with a beaten egg gives it a shiny, golden brown color. Note you will only use about ¼ of an egg for this purpose.
- Make Ahead: Cook the filling (steps 1-7) 1 day ahead and store in an airtight container in the refrigerator. Assemble and bake the next day.
- Storage: Store in a freezer-safe container baked or unbaked for up to 3 months. Thaw overnight in the refrigerator and bake as directed until warm.
