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vegetarian chickpea pot pie

Vegetarian Chickpea Pot Pie

Delicious and hearty vegetarian pot pie
5 from 1 vote
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dinner
Cuisine American
Servings 6 people
Calories 412 kcal


  • 1 egg
  • 4 medium potatoes
  • 3 tbs olive oil divided into 2 tablespoons and 1 tablespoon
  • 2 medium/large yellow onions finely diced
  • 2 fresh garlic cloves minced
  • 1 cup carrots peeled and finely diced
  • 3 stalks celery finely diced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 15.5-ounce can chickpeas drained
  • 2 tsp kosher salt plus more to add for taste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp all-purpose flour
  • 2 cups vegetable broth
  • 2 tbsp white miso paste
  • 1/4 tsp fresh ground pepper to taste
  • 1/4 cup parsley finely chopped
  • 1 refrigerated pie crust


Vegetarian Chickpea Pot Pie

  • Preheat the oven to 350°F (180°C).
  • Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
  • Drain the potatoes in a colander.
  • Divide the potatoes into two medium bowls and mash half of them. Set aside.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  • Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
  • Add the carrots, celery, corn, peas, chickpeas, parsley, thyme, and rosemary. Add salt and pepper to taste, and stir.
  • Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
  • Sprinkle the flour over the vegetables and mix well.
  • Pour in half of the vegetable broth and stir.
  • Pour in half of the remaining vegetable broth and cook for about 2 minutes while continuing to stir.
  • Add in the white miso paste and stir well.
  • Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
  • Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
  • Add the diced potatoes and stir.
  • Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
  • Use remaining olive oil on the outside rim of the baking dish, so the edges of the pie crust do not stick.
  • Top with the refrigerated pie crust, pressing the crust against the outside edges.
  • Beat the egg and lightly brush over top of the pie crust.
  • Make a small X-shaped incision on the top of the crust.
  • Bake for about 45 minutes or until the pie crust is golden.


Calories: 412kcalCarbohydrates: 60gProtein: 10gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 27mgSodium: 1471mgPotassium: 985mgFiber: 8gSugar: 7gVitamin A: 4273IUVitamin C: 48mgCalcium: 70mgIron: 3mg
Keyword Vegetarian
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