Biscuit Topped Chickpea Pot Pie
The ultimate vegan comfort food! A rich, creamy, savory vegetable and chickpea filling is topped with fluffy, golden vegan cheddar biscuits. It's hearty, satisfying, and surprisingly easy to make; perfect for a cozy weeknight dinner or a holiday feast.
Equipment
- Large skillet or sauté pan
- 9x13 inch casserole dish
- Large mixing bowl
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
For the Pot Pie Filling:
- 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
For the Cheddar Biscuits:
- 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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Lightly oil a 9x13 inch casserole dish and set aside.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium high heat. Add the chopped onion and garlic. Cook for 2-3 minutes, until fragrant and the onion is softened.
- Make the Roux: Sprinkle the flour over the onions and garlic. Stir constantly for about 1 minute to cook the flour.
- Add Liquids: Slowly pour in the vegetable broth while whisking continuously to prevent lumps. Then, slowly whisk in the almond milk. Continue whisking until the mixture is smooth.
- Thicken the Sauce: Bring the mixture to a boil, stirring often. It will begin to thicken after a minute or two.
- Add Vegetables and Chickpeas: Stir in the frozen mixed vegetables, chopped potato, and drained chickpeas. Reduce the heat and let the filling simmer for 5-10 minutes, stirring occasionally, until the sauce thickens further and the potato begins to soften. Stir in the salt.
- Initial Bake: Pour the filling into the prepared casserole dish. Place it in the oven and bake for 15 minutes while you prepare the biscuit dough.
- Make Biscuit Dough: In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center. Pour in the melted vegan butter and almond milk. Stir with a spoon until just combined; do not overmix. Gently fold in the vegan cheddar shreds, if using.
- Top the Filling: After 15 minutes, carefully remove the casserole dish from the oven. Drop large spoonfuls (about ¼ cup each) of the biscuit dough evenly over the hot filling.
- Final Bake: Return the dish to the oven and bake for another 20-25 minutes, until the biscuits are golden brown and cooked through, and the filling is bubbly.
- Rest and Serve: Let the pot pie cool for about 10 minutes before serving. Garnish with fresh parsley, if desired.
Notes
- Oil Free Option: For the filling, use water or broth instead of oil. For the biscuits, use my separate Easy Vegan Biscuits recipe (which is oil free) and drop the dough onto the filling.
- Gluten Free Option: Substitute the all purpose flour in both the filling and the biscuits with a high quality 1:1 gluten free all purpose flour blend.
- Nut Free Option: Use any unsweetened, unflavored non dairy milk such as soy, oat, or coconut milk (from a carton) instead of almond milk.
- Make it Easier: You can use store bought vegan biscuits from a can for an even quicker version. Just be sure to check the label to ensure they are vegan.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Cool completely, then freeze in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.