nutritional information

Per Slice or individual pie:

  • 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

Chickpea Pot Pie

Chickpea Pot Pie

Serves 12

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

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.

November 2009

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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.

Leslie H - 2015-10-15 04:05:31

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

AJ - 2015-05-03 01:54:50

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

Melissa - 2014-01-25 20:36:21

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!

Melissa - 2014-01-25 20:35:14

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!

Mary Collins - 2013-10-20 19:15:53

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.

Hope - 2013-02-17 22:20:27

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!

Erin - 2012-12-26 17:13:50

we made this before

Patti Post - 2012-12-16 22:07:24

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!

Jillian - 2012-12-03 15:27:12

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.

Mary - 2011-10-07 13:54:05

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.

Anonymous - 2011-03-10 08:42:58

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!

Beth - 2011-01-23 16:47:46

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.

Cathy Kemmerlin - 2010-12-17 00:30:44

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!

beth - 2010-12-07 16:28:26