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.

Biscuit Topped Chickpea Pot Pie

olive oil

yellow onion, chopped small

garlic cloves,

all purpose flour

vegetable broth

almond milk

mixed vegetables (carrots, corn, green beans, peas)

russet potato, peeled and chopped small

(1 can) chickpeas, drained and rinsed

salt,

baking powder

salt

vegan butter, melted

vegan cheddar cheese shreds, optional

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.

Pot Pie Filling

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.

Cheddar Biscuits

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Biscuit Topped Chickpea Pot Pie

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Biscuit Topped Chickpea Pot Pie

The most viewed chickpea pot pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine