Dinner / British-inspired
Chickpea Vegetable Pot Pie
Chickpeas, carrots, mushrooms and peas bake under a crisp vegan puff-pastry lid. Oat milk gives the vegetable filling a creamy texture.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 40 minutes
- Total
- 1 hours
- Serves
- 6
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in all-purpose flour, vegan puff pastry; check the actual product labels, including any gluten-free replacements.
- Contains oats or oat products. Check labels and choose certified gluten-free products when needed; oats can still be an allergen.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 200°C (400°F). Cook onion, carrot and mushrooms in oil for 10 minutes.
Stir in flour and thyme for 1 minute. Gradually stir in stock and oat milk and simmer for 5 minutes until thick.
Add chickpeas, peas, salt and pepper. Transfer to an ovenproof dish and let cool for 5 minutes.
Cover with puff pastry, trim and press the edges, and cut two steam vents. Bake for 25–30 minutes until pastry is risen and golden.
0 of 4 steps complete
A little kitchen know-how
- Choose puff pastry made with vegetable fat and check the vegan label.
Make it yours & keep it well
Replace chickpeas with butter beans for a creamy filling.
Storage: Refrigerate for 3 days; reheat in the oven to crisp the pastry.
Estimated nutrition per serving
480 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days; reheat in the oven to crisp the pastry.
Can I adapt this plant-based recipe?
Replace chickpeas with butter beans for a creamy filling.
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