Home Recipes Comfort Food Biscuit Topped Chickpea Pot Pie The Ultimate Vegan Comfort Food

Biscuit Topped Chickpea Pot Pie The Ultimate Vegan Comfort Food

Name: Biscuit Topped Chickpea Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1-2 tablespoons olive oil; 1 small yellow onion (finely chopped); 3 cloves garlic (minced); ⅓ cup all purpose flour; 2 cups vegetable broth; 1½ cups unsweetened (unflavored almond milk (or other plant based milk)); 3 cups frozen mixed vegetables (carrots, corn, green beans, peas); 1 large russet potato (peeled and chopped into small cubes); 1 15 ounce can chickpeas, drained and rinsed; ½ teaspoon salt (or more to taste); 2 cups all purpose flour; 1 tablespoon baking powder; ¼ teaspoon salt; ½ cup vegan butter (melted); 1 cup unsweetened (unflavored almond milk (or other plant based milk)); 1 cup vegan cheddar cheese shreds (optional, but delicious)

Rebecca Hopkins

March 10, 2026

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There are some meals that just feel like a warm hug on a cold day. For me, that meal is pot pie. But for a long time, I thought a truly satisfying, creamy, comforting pot pie was something I’d have to give up after going vegan. I was so wrong.

This Biscuit Topped Chickpea Pot Pie was born from a craving on a chilly autumn evening. I wanted all the rich, savory goodness of a classic chicken pot pie, but packed with plant based ingredients. After a few experiments in the kitchen, this recipe was born, and it has since become a staple in my home. The first time I made it for my family (including some skeptical non vegans), there was silence; the best kind of compliment; followed by requests for seconds.

Imagine this: a luscious, creamy, savory gravy, loaded with tender chunks of potato, sweet carrots, peas, corn, and green beans, and hearty, protein packed chickpeas. It’s all baked to bubbling perfection in a rich, herby broth. Then, the crowning glory; fluffy, golden brown vegan cheddar biscuits, dropped right on top and baked until they’re perfectly cooked and irresistibly flaky. Every single spoonful is pure comfort: the soft, tender vegetables, the creamy sauce, and the satisfying, cheesy biscuit on top. Let me show you how to make this showstopping, crowd pleasing meal.

Ingredient Spotlight: The Building Blocks of Comfort

Chickpeas: The perfect plant based protein swap for chicken! They hold their shape beautifully and add a wonderful hearty texture to the filling.
Frozen Mixed Vegetables: A classic pot pie staple for a reason! A mix of carrots, corn, green beans, and peas adds sweetness, color, and ease. No chopping required!
Russet Potato: Diced and simmered until tender, it adds heartiness and helps thicken the sauce naturally.
Aromatics (Onion & Garlic): Sautéed until fragrant, they form the savory foundation of the dish.
Flour & Vegetable Broth & Almond Milk: The trio that creates our rich, creamy, velvety gravy. The flour acts as a thickener, while the broth and unsweetened almond milk create a luscious, dairy free sauce.
The Biscuits: Made with simple ingredients; flour, baking powder, vegan butter, and almond milk; they come together in minutes. The optional vegan cheddar shreds take them over the top!

Step by Step Instructions: Your Guide to Pot Pie Heaven

This recipe is broken into two simple parts: the filling and the biscuits. It’s easier than you think!

Part 1: Make the Pot Pie Filling

1Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly oil a 9×13 inch casserole dish and set it aside.

2Sauté Aromatics: Heat 1-2 tablespoons of olive oil in a large skillet over medium high heat. Add the chopped yellow onion and minced garlic. Cook for 2-3 minutes, until fragrant and the onion begins to soften.

3Create the Base: Sprinkle the ⅓ cup of all purpose flour over the onions and garlic. Stir constantly for about a minute to cook out the raw flour taste. Slowly pour in the 2 cups of vegetable broth, whisking continuously to prevent lumps. Then, slowly whisk in the 1½ cups of unsweetened, unflavored almond milk. Continue whisking until the mixture is smooth.

4Bring to a Boil: Increase the heat slightly and bring the mixture to a boil, stirring often. It will begin to thicken after a minute or two.

5Add the Goodness: Once the sauce has thickened slightly, stir in the 3 cups of frozen mixed vegetables, the peeled and chopped russet potato, and the drained and rinsed can of chickpeas.

6Simmer: Reduce the heat and let the filling simmer for 5-10 minutes, stirring occasionally. The sauce will continue to thicken, and the potato will begin to soften. Stir in the ½ teaspoon of salt (or more to taste).

7Initial Bake: Pour the hot filling into your prepared casserole dish. Place it in the preheated oven and bake for 15 minutes while you prepare the biscuit topping.

Part 2: Make the Cheddar Biscuits and Finish

8Make the Biscuit Dough: While the filling bakes, make the biscuits. In a large bowl, whisk together the 2 cups of all purpose flour, 1 tablespoon of baking powder, and ¼ teaspoon of salt. Make a well in the center.

9Add Wet Ingredients: Pour the ½ cup of melted vegan butter and 1 cup of unsweetened, unflavored almond milk into the well. Stir with a spoon until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the 1 cup of vegan cheddar shreds, if using.

10Top and Finish Baking: After 15 minutes, carefully remove the casserole dish from the oven. Using a large spoon or cookie scoop, drop about ¼ cup portions of the biscuit dough evenly over the surface of the hot filling.

11Final Bake: Return the dish to the oven and bake for another 20-25 minutes, until the biscuits are cooked through, golden brown on top, and the filling is bubbly around the edges.

12Rest and Serve: Let the pot pie cool for about 10 minutes before serving. This allows the filling to set slightly. Sprinkle with fresh parsley for a pop of color, if desired, and serve.

Expert Tips for Pot Pie Success

Don’t Overmix the Biscuits: The key to tender, fluffy biscuits is to mix the dough until it just comes together. Overmixing develops the gluten, leading to tough, dense biscuits.
Use Unsweetened, Unflavored Milk: This is crucial for a savory dish. Be sure your almond milk (or any plant based milk) is plain and unsweetened. Vanilla or sweetened milk will completely alter the flavor of your pot pie.
Simmer the Filling First: Don’t skip the stovetop simmer! This step ensures the potato starts to cook and the sauce thickens properly before it even goes into the oven.
A Hot Filling is Key: Dropping the biscuit dough onto the hot filling (after its initial 15 minute bake) helps the bottoms of the biscuits start cooking immediately, ensuring they are cooked through by the end.
Make it Your Own: This recipe is incredibly flexible. Feel free to add other vegetables like celery, mushrooms, or even some cooked lentils for extra heartiness.

Recipe FAQ: Your Questions Answered

Can I make this pot pie gluten free?

Yes, with a simple swap. In place of the all purpose flour in both the filling and the biscuits, use a high quality gluten free all purpose flour blend (like one from Bob’s Red Mill or King Arthur). The texture might be slightly different, but it should work beautifully.

Can I make this recipe nut free?

Absolutely! Simply substitute the almond milk with any other unsweetened, unflavored non-dairy milk, such as soy milk, oat milk, coconut milk (from a carton), or rice milk.

Can I make this oil free?

Yes, you can! For the filling, use water or vegetable broth instead of olive oil to sauté the onions and garlic. For the biscuits, I recommend using my separate Easy Vegan Biscuits recipe (linked in the notes), which are designed to be oil free. You can drop the dough onto the filling instead of rolling it out.

How do I store and reheat leftovers?

Store any leftover pot pie in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave or warm the casserole in a 350°F oven until heated through.

Can I freeze this dish?

Yes, this pot pie freezes well! Allow it to cool completely, then cover the dish tightly with foil and plastic wrap, or transfer portions to freezer safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.

Make Ahead, Storage & Freezing Instructions

Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator. When you’re ready to bake, bring it to a simmer on the stovetop (or let it sit at room temperature while the oven preheats), then proceed with the initial 15 minute bake and biscuit topping.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Reheating: Reheat gently in the microwave or in a 350°F oven until warmed through.
Freezing Instructions: Cool completely, then freeze in portions or whole for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions: The Perfect Pairings

As a Complete Meal: This pot pie is incredibly hearty and satisfying on its own. Serve it in deep bowls with a sprinkle of fresh parsley.
With a Simple Salad: Balance the richness with a fresh, crisp green salad tossed in a light lemon vinaigrette or a simple balsamic glaze.
With Roasted Veggies: Round out the meal with a side of simple roasted Brussels sprouts, asparagus, or green beans.
With Cranberry Sauce: For a festive twist (especially around the holidays!), serve a dollop of cranberry sauce on the side for a pop of sweet tart flavor.
Drink Pairing: A crisp, unoaked Chardonnay or a light Pinot Noir pairs beautifully with the creamy, savory flavors. For a non alcoholic option, a sparkling apple cider or a glass of cold brewed iced tea is a fantastic choice.