Chickpea Pot Pie Recipe | Vegetarian Times Skip to main content

Chickpea Pot Pie

A vegetarian with a nonveg husband, Vivian Larsen, who won second place in VT's 2009 Reader Recipe Contest for this recipe, started adapting Pennsylvania Dutch recipes familiar from her mate's childhood to win him over: "I tried this recipe out twice before taking it to a Christmas party for his family, where it got rave reviews."

Ingredients: 

Ingredients: 

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2 Tbs. grape seed oil
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1 medium onion, diced (1½ cups)
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2 cloves garlic, minced (2 tsp.)
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3 celery ribs, chopped (1 cup)
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2 medium carrots, diced (1 cup)
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6 cups low-sodium vegetable broth, divided
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2 cups frozen corn kernels
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1 15-oz. can Eden Organic Garbanzo Beans (chickpeas), rinsed and drained
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1 cup hemp seeds
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1 Tbs. dried rubbed sage
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1 Tbs. dried marjoram
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2 bay leaves
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1 16-oz. pkg. pot pie or egg noodles
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2 Tbs. cornstarch
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2 Tbs. whole-wheat flour
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4 oz. reduced-fat cream cheese
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½ cup grated Parmesan cheese
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2 cups frozen peas
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2 cups frozen green beans
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1 sheet frozen puff pastry, thawed

Instructions: 

1. Heat oil in Dutch oven over medium heat. Add onion, and cook 15 minutes, or until onion browns. Stir in garlic, then celery and carrots; sauté 5 minutes.

2. Stir in 5 cups broth, corn, chickpeas, parsley, sage, marjoram, and bay leaves; season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 30 minutes. Stir in noodles, and cook 5 minutes, or until noodles are tender. Remove bay leaves.

3. Whisk together cornstarch, flour, and remaining 1 cup broth. Stir cornstarch mixture, cream cheese, and Parmesan into vegetable mixture. Season with salt and pepper, if desired. Remove from heat, and cool. Stir in peas and green beans.

4. Preheat oven to 375°F. Place puff pastry on top of vegetable mixture in Dutch oven, tucking in sides. Or, to make individual pot pies, divide vegetable mixture among 12 small pie dishes. Roll out puff pastry sheet into large square, and cut into 12 small squares. Drape each square over filling, tucking in sides. Pierce top or tops in several places with knife to allow steam to escape. Bake 30 to 40 minutes, or until crust is flaky and brown.

Nutrition Information: 

Calories: 
371
Protein: 
13 g
Total Fat: 
12 g
Saturated Fat: 
3 g
Carbohydrates: 
52 g
Cholesterol: 
37 mg
Sodium: 
330 mg
Fiber: 
6 g
Sugar: 
7 g
Yield: 
Serves 12

Comments on this Recipe

This is super delicious - even our toddler (currently going through a picky phase) cleaned her plate. Think this recipe will be added to our winter meal rotation :) Has anyone had any luck/any tips freezing this, as there was a lot!

my family of 5 loves this dish! it does make two...freeze one for another cold winter night! reduce the noodles for a more gravy like filling..enjoy!

My daughter who is a meat-a-tarian was home from college with a couple of friends. However, my wife, son, and I are vegetarians so it can be difficult finding a recipe everyone likes. This Chickpea Pot Pie is it!!! I received compliments from the kids and by lunch the next day it was all gone. Very tasty, filling, and easy to make.

**** Great!

One of my favorite recipes! LOVE IT!

This one is a keeper and even my fussy kids like it. Toss it together and then you can relax with your guests. It makes a difference if you use a high quality puff pastry like Dufour's.

My meat-eating Sweetheart liked this dish, but I did not. It was much too heavy, (the noodles turned into a big lump) and the frozen veggies tasted like frozen. I may experiment with fresh veggies, but this recipe was a disappointment.

My daughter and I made this and it was delicious! This will be my contribution to many pot luck dinners to come. My non-vegetarian friends ask me for it all the time. The frozen vegetables work fine for me.

I love this dish! I reduce egg noodles to 12 oz, so there more 'gravy'/wetness to the dish.

I don't know what I did wrong but it was awful! The egg noodles overpowered the whole thing and it was one big starchy mess!

I just threw this in the oven.. i followed the directions and I ended up with two pies? lets just hope it good cause i got a lot of it

I did not include the egg noodles or corn starch and added cubed potatoes instead.

I would leave out the noodles - noodles and pastry dough, I don't think so, and replace with either cubed potatoes as suggested or add QUORN Veggie Chicken Tenders. I'd also make the sauce a bit simpler by using a fat free creamer of some sort.

I've got this in the oven as I write, the filling is amazing, I only had 2 pkgs of 10oz mixed veggies by Cascadian Farms, so I used those and I added some Soy Cheese, I of course tasted prior to putting in oven and this is very tasty.

This is a really great recipe! Even my meat-eating parents loved it!!!

How large of a dutch oven does this need? I think mine's too large...

THIS IS FANTASTIC! I also eliminated the noodles (added a potato) and doubled the chickpeas. Such comfort food, yet so flavorful, and the fresh puff pastry crust is delicious as well. We rarely repeat recipes, favoring exploration over repetition, but as we speak I'm adding this to the grocery list for the third time in as many months. Bravo!

Chickpea pot pie is awesome! I have served this to people who balk at the idea of eating a vegetarian meal, and they love it also! This dish is hearty and I serve it regularly. Thanks so much for this recipe.

My hubby and I are Veg,so I made this for my whole family, who are all meat eaters, for our family Christmas. Everyone LOVED it! My Dad even asked for the recipe, and both of my brother begged to take left overs home with them. This one is a winner out our house!

My family really didn't like this. I don't know if I did anything wrong (I even reduced the noodles based on user feedback) but I found that it didn't have much flavour.

I've made this dish several times and my family loves it. After making it with puff pastry the first two times, I switched over to regular pastry and prefer that; the filling seems to stay moister that way. Like other posters have pointed out, watch the amount of noodles you use to ensure it doesn't get sticky, but I've never had a bad result from using frozen veggies.

Delicious! I added thyme instead of marjoram (it was a great substitution) and since I used a casserole dish to bake it in, I rolled out the puff pastry so it was a little larger. I also omitted the noodles to make it a little more low-carb and it is definitely going into my winter rotation!

we made this before

I veganized this with vegan cream cheese, vegan parm, & egg-less noodles. It turned out really good - even though I messed up the order of things a bit. Not too difficult to make, and the noodles all ended up cooking though I didn't think they would because there were so many. This makes a TON of pot pie! So I froze some leftovers & am enjoying some right now too!

This has become a staple meal in my home, we make a double batch at least every other month and freeze individual pot pies to microwave when necessary! I use white potato cubes in lieu of the noodles, vegan cream cheese and vegan parm. Our family loves it.

This recipe will be a life-saver! I'm a brand-new flexitarian who is thinking about converting to full vegetarianism someday and is finding it hard to reject my favorite meat dishes, like chicken pot pie, bacon, and hamburgers when everyone around me can't understand how sick I get if I eat meat or junk food or starch as much as they seem to and how sick I've gotten from trying to eat like them. I've been trying to come up with tasty and nutritious vegetarian recipes for my family and vegetarian pot pie will really help! Thank you so much Vivian!

I have sorely missed pot pies since becoming a vegetarian, and this one is definitely the best vegetarian pot pie recipe I've tried. This one has a nice gravy to it, which I appreciate. To speed up the preparation, I used a bag of frozen mixed vegetables and subbed a cubed russet potato for the noodles, and it worked splendidly. I look forward to making this again, and maybe freezing smaller pies to warm up for a quick meal. Thanks, VT, for bringing back an old favorite!

I'm intrigued by the commentors who used vegan parm. Does anyone have specific recommendations for a parm substitute?

What is the purpose of the hemp seeds in this, and what would be a good substitute? I'm allergic....

This was fantastic. I followed the recipe for the most part as far as the sauce and the vegetables. I swapped the noodles out for cubed new potatoes and left out the hemp seeds because our local store didn't have them. I swapped thyme for the sage-- just a preference of my husband's. And I made a quick pâte brisée (lots of butter and fresh cracked pepper yum!) instead of the puff pastry. Wow, I guess I did make a few changes, but the heart of the recipe was still the same and in the same proportions. Ours did take closer to 40 mins to cook and get the pastry brown. Anyway, we thought it was just great. I might make the stew part the same way again and this time maybe try it in the slow cooker and toss some dumplings in at the end for a Non-chicken and dumplings dish. My husband is a flexitarian and it's great dishes like this that encourage him to make the full switch without feeling deprived of protein.