Comfort food never tasted so good as this Biscuit Topped Chickpea Pot Pie. It features a flaky vegan cheddar biscuit topping and a rich, vegetable- and chickpea-packed filling. Simple to make and perfect for sharing!
Biscuit Topped Chickpea Pot Pie is an approachable, comforting alternative to a traditional pot pie that uses pie crust. This version swaps chicken for hearty chickpeas and is full of vegetables, creamy sauce, and a golden biscuit topping for a satisfying, plant-based main.
This casserole is ideal for potlucks or for serving to guests who aren’t vegan — the familiar flavors and cozy texture appeal to everyone. It’s also straightforward to prepare: make the savory filling on the stove, transfer it to a 9 x 13-inch dish and bake briefly, then top with biscuit dough and finish baking until the biscuits are golden.
Special Dietary Options for Chickpea Pot Pie:
- Make it Oil Free: Sauté with water instead of olive oil. For the topping, use an oil-free biscuit recipe and drop the dough by spoonfuls onto the filling rather than rolling and cutting.
- For Gluten Free: Replace the all-purpose flour in both the filling (as a thickener) and the biscuit topping with a good-quality gluten-free all-purpose flour blend.
- Nut Free: Substitute almond milk with unsweetened soy, oat, rice, or coconut milk—just be sure it is unflavored and unsweetened.
Want more comforting vegan mains?
- Vegan Pot Pie with Pie Crust
- Vegan Shepherd’s Pie
- Vegan Lasagna
- Vegan Baked Ziti
- Vegan Meatloaf
4.91 stars (95 ratings)
Biscuit Topped Chickpea Pot Pie
A cozy, vegetable-packed pot pie finished with vegan cheddar biscuits for a golden, comforting topping.
Prep: 20
Cook: 40
Total: 1
Servings: 8 servings
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Ingredients
- 1-2 tablespoons olive oil
- 1 small yellow onion, chopped
- 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 shreds (optional)
Instructions
Pot Pie Filling
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Preheat the oven to 400°F (200°C) and lightly oil a 9 x 13-inch casserole dish.
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Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and garlic and sauté for 2–3 minutes until aromatic and slightly softened.
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Stir in the flour to coat the aromatics, then slowly whisk in the vegetable broth followed by the almond milk. Bring to a gentle boil, whisking until the sauce is smooth and begins to thicken, about 2 minutes. Add the frozen mixed vegetables, diced potato, and drained chickpeas. Simmer 5–10 minutes until the sauce has thickened. Season with salt to taste.
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Transfer the filling to the prepared casserole dish and bake for 15 minutes while you prepare the biscuit topping.
Cheddar Biscuits
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In a large bowl, combine the flour, baking powder, and salt. Stir in the melted vegan butter and almond milk until a soft dough forms. Fold in the vegan cheddar shreds if using.
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Remove the casserole from the oven and quickly drop the biscuit dough by heaping tablespoons (about 1/4 cup each) evenly across the filling.
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Return the dish to the oven and bake 20–25 minutes more, until the biscuits are cooked through and golden brown. Garnish with chopped parsley if desired and serve warm.
Notes
- Oil Free: Sauté with water instead of oil. Use an oil-free biscuit recipe and drop the dough by spoonfuls over the filling. Omit vegan cheese.
- Gluten Free: Substitute both the filling’s and the biscuits’ all-purpose flour with a reliable gluten-free all-purpose blend.
- Nut Free: Swap almond milk for unsweetened soy, oat, rice, or coconut milk—ensure it’s unflavored and unsweetened.
- For an even quicker option, use store-bought biscuits that are vegan—check ingredients carefully.
- Store leftovers covered in the refrigerator for 3–4 days, or freeze portions (or the whole casserole once fully cooled).
Nutrition
Serving: 1serving | Calories: 410kcal | Carbohydrates: 57g | Protein: 10g | Fat: 16g
Course: Main Course
Cuisine: American
Author: Nora Taylor
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