One Skillet Vegetarian Chickpea Pot Pie (2024)

This veggie pot pie is a vegetable-loaded twist on the classic chicken pot pie! It's filled with tons of vegetables and chickpeas in a quick herb cream sauce. Then it's topped with refrigerated biscuits, making it the perfect one-pot weeknight dinner! It's vegetarian comfort food at its finest!

You Will Love This

• It's a super quick and easy dinner that cooks entirely in ONE skillet or large saute pan! This means that you can go from stovetop, to oven, to the dinner table in under an hour with minimal prep! You can even make it ahead of time so all you've got to do is heat the filling until warm and then bake!
• This veggie pot pie is a hearty vegetarian meal that's perfect for a meatless Monday or any day of the week when you're trying to get more veggies in your diet but are also craving comfort food. It's the perfect balance of indulgent nourishment!
• It's made with typical pantry and freezer ingredients. Don't be intimidated by the slightly longer ingredient list! It's mostly veggies and dried herbs that you've probably got in your kitchen right now! This pot pie is also so easy because it uses refrigerated canned biscuits! Buttermilk, homestyle, or flaky layer biscuits all work well in this recipe!
• If you loved this veggie pot pie, be sure to check out my:
  • Vegetarian Lasagna Soup
  • Cheesy One Pot Vegetable Soup
  • No Boil Cheese and Spinach Manicotti

Ingredients and Substitutions

• Onion, Celery, Carrot - Also known as mirepoix, this classic combination of aromatic veggies creates the delicious flavor base for this skillet pot pie. Check your grocery store to see if they have pre-chopped mirepoix to save on prep time!
• Garlic - Freshly sliced garlic is going to give you the best flavor. If you don't have time to slice your own, feel free to add ¾ of a teaspoon of garlic powder in place of the fresh garlic.
• Dried Herbs - Dried thyme and dried sage are my two favorite herbs to use in this recipe. You could substitute with Italian seasoning if you like.
• Butter - I prefer to use unsalted butter for this recipe so that I can adjust the sodium levels myself. Olive oil won't work well as a substitute in this recipe as the butter combines with the flour to create a roux.
• Flour - All-purpose flour works well in this pot pie.
• Veggie Broth - Feel free to sub chicken broth for the veggie broth if you aren't worried about keeping this dish vegetarian.
• Heavy Cream - The cream in this recipe is going to give the pot pie mixture that rich texture. Half and half or whole milk are going to make the mixture too thin.
• Frozen Peas - Frozen peas work best for this recipe because they go in frozen and then cook until perfectly tender right in the pot pie. If you use canned peas, they may end up a bit mushy. Frozen green beans would work as a substitute.
• Garbanzo Beans - I like to add garbanzo beans to replace the traditional chicken that's typically in pot pie. They're a great source of protein and fiber and make the pot pie super hearty and filling.
• Refrigerated Biscuits - Biscuits replace the traditional pie crust or puff pastry. Check the refrigerated section at your grocery store and grab some buttermilk biscuits for this pot pie! No need to make fresh when storebought will work great!
• Egg - A quick brush of egg wash on the biscuits is going to give them a beautiful dark golden brown color and a little shine.

Instructions

Saute onion, celery, and carrot, along with a couple pinches of salt and pepper for about 8 minutes.

Add garlic, thyme, sage, and butter and cook, stirring frequently for 1 minute.

Then stir in flour and cook for another minute.

Reduce heat to medium and stir in heavy cream and vegetable broth.

Stir in frozen peas and chickpeas.

Cook just for a minute or so until it thickens slightly.

Add biscuits on top of the pot pie filling and brush the biscuits with the beaten egg.

Bake for 15 minutes. Then cover with a sheet of tin foil and bake for another 15 minutes. Garnish with fresh chopped parsley and enjoy!

Make Ahead Instructions

• This vegetarian pot pie recipe is the perfect make-ahead meal! You can go ahead and prep the filling with all the veggies and then store it in the fridge in an airtight container for up to 5 days until you're ready to eat.
• You could also freeze the filling for up to 2 months in an airtight container. Just thaw the frozen pot pie filling in the fridge overnight before heating it.
• When it's dinner time, preheat your oven to 375 degrees, and transfer the filling to a skillet. Heat filling over medium heat just until warmed through. Then pop the biscuits on top and toss it in the oven. Bake according to the recipe instructions and enjoy!

Storage and Reheating

• Storage: Store leftover veggie pot pie in an airtight container in the refrigerator for up to a week. I find it easiest to store the biscuits and pot pie separately so that you can stir broth or cream into the pot pie when reheating.
• Reheating: Reheat the pot pie in a baking dish or large saute pan in a 350 degree oven until warmed through. You may need to stir in a splash or two of broth or heavy cream to loosen up the pot pie mixture before reheating. For this reason, I find it easiest to reheat the pot pie in a baking dish and the biscuits on a baking sheet. Season to taste with salt and pepper before serving.

Tips

• If you don't have an enameled cast iron pan (like the one pictured in this recipe) that can go from stovetop to oven, you can just cook the filling on the stove in a regular pan, and then transfer it to an oven-safe baking dish to bake the biscuits and finish the dish. But this pan is seriously my favorite, and also pretty affordable so if you're in the market, I'd highly recommend it! It's incredibly durable and you'll notice that it's the pan I use in all my one pot recipes (like Mushroom Stroganoff, Skillet Chicken Parmesan Casserole, and One Pot Mac and Cheese).
• Be sure to just gently place the biscuits on TOP of the filling, don't press them into it. The biscuits will cook all the way through on the top and get nice and golden brown, but the bottom part that's touching the pot pie filling will remain a bit soft and will end up almost like the texture of a dumpling. This is how it's supposed to be! I am quite averse to anything remotely soggy, and actually really enjoyed the dumpling texture on the bottom of the biscuits! You could also bake the biscuits separately on a baking sheet by themselves and then add them to the pot pie after they are fully baked through.

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Recipe

Vegetarian Pot Pie

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5 from 6 reviews

This Vegetarian Skillet Pot Pie is a veggie loaded twist on the classic chicken pot pie! It's filled with tons of vegetables - and chickpeas in place of chicken - in a quick herb cream sauce and topped with refrigerated biscuits, making it the perfect one pot weeknight dinner! This is vegetarian comfort food at it's finest!

• Author: Kylie
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Stove Top + Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

UnitsScale

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1.5 cups sliced celery
• 1.5 cups sliced carrot
• 6 cloves garlic, thinly sliced
• 2 teaspoons dried thyme
• 1 teaspoon dried sage
• 6 tablespoons butter
• ½ cup all purpose flour
• 2.5 cups vegetable broth
• ½ cup heavy cream
• 12 oz. frozen peas
• 1 (15 oz.) can garbanzo beans (chickpeas), drained
• 16 oz. canned biscuit dough
• 1 egg, beaten
• Kosher salt
• fresh cracked pepper
• fresh chopped parsley for garnish

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Instructions

1. Heat oil in a large skillet over medium high heat.
2. Preheat oven to 375 degrees.
3. Add onion, celery, and carrot, along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 8 minutes.
4. Add garlic, thyme, sage, and butter and cook, stirring frequently for 1 minute.
5. Then stir in flour and cook for another minute.
6. Reduce heat to medium and stir in heavy cream and vegetable broth.
7. Stir in frozen peas and chickpeas and cook for just a minute or so until it thickens slightly.
8. Add biscuits on top of the pot pie filling and brush the biscuits with the beaten egg.
9. Bake for 15 minutes. Loosely cover with a sheet of tin foil and bake for another 15 minutes or until biscuits are cooked through.
10. Garnish with fresh chopped parsley and enjoy!

Equipment

measuring cup

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large saute pan

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Notes

• If you don't have an enameled cast iron pan (like the one pictured in this recipe) that can go from stovetop to oven, you can just cook the filling on the stove in a regular pan, and then transfer it to an oven-safe baking dish to bake the biscuits and finish the dish. But this pan is seriously my favorite, and also pretty affordable so if you're in the market, I'd highly recommend it! It's incredibly durable and you'll notice that it's the pan I use in all my one pot recipes (like Mushroom Stroganoff, Skillet Chicken Parmesan Casserole, and One Pot Mac and Cheese).
• Be sure to just gently place the biscuits on TOP of the filling, don't press them into it. The biscuits will cook all the way through on the top and get nice and golden brown, but the bottom part that's touching the pot pie filling will remain a bit soft and will end up almost like the texture of a dumpling. This is how it's supposed to be! I am quite averse to anything remotely soggy, and actually really enjoyed the dumpling texture on the bottom of the biscuits! You could also bake the biscuits separately on a baking sheet by themselves and then add them to the pot pie after they are fully baked through.

Nutrition

• Serving Size:
• Calories: 479
• Sugar: 8.4 g
• Sodium: 1143.5 mg
• Fat: 24.6 g
• Saturated Fat: 10.8 g
• Carbohydrates: 54.9 g
• Fiber: 7 g
• Protein: 11.8 g
• Cholesterol: 54.6 mg