Vegan Chickpea Pot Pie with Biscuit Topping

A hearty vegan pot pie is what you need on chilly nights! This veggie-filled chickpea pot pie is topped with light, handmade vegan biscuits.

THIS RECIPE

Vegan Chickpea Pot Pie with Biscuit Topping

In my opinion, anything that has a fluffy, buttery biscuit on top is a winner. Look at the fluffiness, please!But hold on, I’m getting ahead of myself. I’m sorry. Let’s go back! We’re preparing a vegan pot pie today. Chickpeas, a delectable vegan gravy, and a ton of vegetables will be used to stuff it. Oh, and in case it wasn’t clear, we’re baking vegan biscuits from scratch to serve with this beauty.
But hold on, I’m getting ahead of myself. I’m sorry. Let’s go back! We’re preparing a vegan pot pie today. Chickpeas, a delectable vegan gravy, and a ton of vegetables will be used to stuff it. Oh, and in case it wasn’t clear, we’re baking vegan biscuits from scratch to serve with this beauty.
I’ve been so focused on creating a vegan pot pie that tastes just as good as all the pot pies I ate as a kid. Both those frozen and homemade pot pies. Let’s face it, those frozen pot pies were actually quite tasty.
But I’m here to share a chickpea pot pie recipe with you that is unquestionably superior to the frozen versions you remember from your childhood and might even be on par with some of the homemade pot pies you’ve had because of the light vegan biscuits we’re placing on top. You don’t trust me? I suppose you’ll just have to give it a shot.

Ingredients for Vegan Pot Pie

• Make this chickpea pot pie anyway, despite the lengthy ingredient list! Although it might seem intimidating, it’s made using ingredients you probably already have in your pantry. The ingredients for the chickpea pot pie filling are as follows:
  • Vegetables. To prepare this vegan pot pie, you’ll need an onion, carrot, celery, potatoes, corn, and green peas. You can also add whatever leftover vegetables you have!
  • Garlic. I advise using raw garlic cloves.
  • Chickpeas. For convenience, I used canned chickpeas, but if you prefer dry, check out this excellent tutorial on how to cook dried chickpeas, or watch the video in this post to make them in a pressure cooker.
  • vegetable stock In order to manage the amount of salt in the dish, I advise reduced sodium if you use store-bought.
  • Flour. Whole wheat or white flour will also work.
  • tapenade starch This will assist in making our chickpea pot pie’s vegan gravy thicker.
  • Alternatively, you might use arrowroot starch or cornstarch.
  • dietary yeast. This gives our chickpea pot pie’s vegan sauce an umami taste boost.
  • Seasonings. I used salt, pepper, and an Italian seasoning mix. If you don’t have a pre-made Italian blend at home, you may add some dried thyme, oregano, and rosemary.
• You could always make the chickpea pot pie filling alone and top it with puff pastry or a store-bought crust, but if you want to serve your vegan pot pie with homemade biscuits instead, you’ll need the following ingredients:
  • Flour. I advise using all-purpose flour.
  • Baker’s powder This will aid in the beautiful, fluffy texture of our vegan cookies.
  • Salt.
  • Nut butter I used vegan Earth Balance butter.
  • Cold water. Ice water is a necessity! To keep the butter from melting, we need icy water for our biscuits.

How to Make Chickpea Pot Pie Filling

You’ll start by sautéing all your vegetables and chickpeas for the chickpea pot pie filling until everything begins to soften. The broth, flour, tapioca starch, nutritional yeast, and seasonings are then added. For about 10 minutes, or until a vegan gravy forms and begins to thicken, continue cooking.

How to Make Vegan Biscuits

• Let’s discuss the matter with the biscuit topping. To make this vegan pot pie a bit more weeknight-friendly, you can absolutely use store-bought puff pastry or a crust, but if you have the time, I highly recommend creating these handmade vegan biscuits to go on top!
• I didn’t want to use a crust because they are difficult to create and monotonous to eat. Vegan biscuits that are buttery and fluffy sound so much better. I concurred with that.
• Add the dry ingredients and stir to combine to make the vegan cookies. When you have a coarse, sandy mixture, add your cold butter and stir it into the dry ingredients with a pastry cutter or fork. Until the dough barely begins to come together, slowly pour the water into the bowl and stir the dough with a wooden spoon.
• When the dough is lovely and smooth, turn it out onto a surface that has been dusted with flour. The dough should be rolled out to nearly match the size and shape of the baking dish.

How to Make Vegan Pot Pie

• Let’s put this beauty in the oven now, all right? Once the chickpea pot pie filling is prepared, set it in a baking dish or cast iron skillet and then carefully top with biscuit dough. The vegan pot pie will need to bake for 30-35 minutes, or until the vegan gravy is bubbling and the biscuit topping is golden and crisp, in a preheated oven set to 425 degrees Fahrenheit..
• After your vegan pot pie has completed baking, remove it from the oven and give it a 10-minute rest before cutting into it. This will give the gravy some time to solidify. Add a little fresh rosemary on the top if you want to go all out!
  All there is to it is that! A rich vegetable filling is topped with a light, fluffy biscuit. Don’t argue with me; PB&J are the best coupling since.
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