Crustless Chickpea Pot Pie

This creamy vegan crustless chickpea pot pie is loaded with tender vegetables and herbed chickpeas. Using fewer than 15 ingredients, it’s simple enough for a weeknight meal and so very satisfying. Serve it as is or with a side of buttery vegan biscuits.

Chickpea pot pie and a vegan buttermilk biscuit in a white bowl on a light wooden table.

Why you’ll love it

This vegan chick’n chickpeas pot pie has all the flavor your looking for. It’s loaded with herbs and spices, tender vegetables, all coated in a deliciously creamy sauce. There’s nothing about this meal that you’ll regret. It’s perfect as is, but feel free to elevate the meal with a side of vegan buttery biscuits. Here are some other reasons why you need to make this meal before the first heat-wave of summer hits.

  • Simple
  • Customizable
  • Creamy
  • Flavorful
  • Satisfying
  • Delicious
Close up of chickpeas, red potatoes, green beans, and peas in the crustless chickpea pot pie.

Instant Pot Chick’n Chickpeas

In the bowl of your Instant Pot place 1 cup of dried chickpeas and 1 1/2 cups of water. Sprinkle with dried herbs of choice. I used rosemary, thyme, basil, sage, and bay leaves. Add garlic and onion powders as well and season to taste with salt. Stir to combine.

Lock the lid and make sure that the pressure valve is set to seal. Pressure cook for 1 hour.

When the chickpeas have finished pressure cooking, carefully release the pressure valve and remove the lid. Drain the chickpeas and discard the bay leaves (if used). Set the chickpeas aside.

Pot Pie

In a large skillet with a lid, heat 1 tsp of olive oil (or vegetable broth if oil free) over medium-high heat. Once the oil is hot add the leeks, celery, and garlic. Cook them for 3-4 minutes until the leeks are soft and the garlic is fragrant.

Add the trimmed, halved green beans and quartered red potatoes. Pour in the vegetable broth and plant-based milk along with the whole-wheat flour. Carefully stir the mixture to combine the flour and liquids. Be sure to break up any flour chunks- you want a smooth and cream pie. The mixture should be well combined. Cover slightly and allow to simmer for 15-20 minutes until the potatoes are tender and the liquids have thickened. 

Remove the lid and add the frozen peas. Stir them in and allow the mixture to cook for an additional 1-2 minutes or until the peas are warmed through. 

Finally, add the drained chick’n chickpeas and stir to combine. Serve hot with a flakey vegan biscuit and topped with fresh chopped herbs or vegan parmesan cheese.

I know that this simple vegan crustless chickpea pot pie will be a hit in your home. Let me know what you think of it and…Enjoy friends!

A crustless chickpea pot pie full of chickpeas, red potatoes, green beans, and peas with a vegan buttermilk biscuit on the side.

Ingredient Health Benefits

Basil- phytochemicals, volatile oils (antibacterial properties)

Celery- vitamins A, C, B1, B2; calcium, iron, magnesium, phosphorus, potassium

Chickpeas- protein, fiber, potassium, folate, magnesium, manganese, molybdenum, thiamine

Potatoes- vitamin C, potassium, antioxidants

Rosemary- polyphenolic compounds (inhibit oxidation & bacterial growth)

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Crustless Chickpea Pot Pie

Erin
A creamy vegan chickpea pot pie that's loaded with tender vegetables and herbed chickpeas. It's simple enough for a weeknight meal and so very satisfying. Serve it as is or with a side of buttery vegan biscuits.
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine American, Vegan
Servings 4 people

Equipment

  • Recommended: Instant Pot

Ingredients
  

Instant Pot Chick'n Chickpeas

  • 1 cup dry chickpeas
  • cups water
  • dried herbs I use a mix of rosemary, thyme, basil, sage, bay leaves
  • onion powder
  • garlic powder
  • salt to taste

Pot Pie

  • 2 leeks, sliced, white part only
  • 3-4 stalks celery, diced
  • 2 cloves garlic, minced
  • 12 oz green beans, trimmed, stems removed
  • 10-15 small red potatoes, halved or quartered
  • 1 cup vegetable broth
  • cup almond milk or plant-based milk of choice
  • cup whole-wheat flour
  • ½ cup peas, frozen

Instructions
 

Instant Pot Chick'n Chickpeas

  • In the bowl of you Instant Pot place 1 cup of dried chickpeas and 1½ cups of water. Sprinkle with herbs of choice. I used rosemary, thyme, basil, sage, bay leaves. Add garlic and onion powders as well. Stir to combine.
  • Lock the lid and make sure that the pressure valve is set to seal. Pressure cook for 1 hour.
  • When the chickpeas have finished, carefully release the pressure valve and remove the lid. Drain the chickpeas and discard the bay leaves (if used). Set the chickpeas aside.

Pot Pie

  • In a large skillet with a lid, heat 1 tsp olive oil (or vegetable broth if oil free) over medium-high heat. Once hot, add leeks, celery and garlic. Cook for 3-4 minutes until leeks are soft.
  • Add the trimmed green beans and diced red potatoes. Pour in the vegetable broth and plant-based milk along with the whole-wheat flour. Stir to combine and break up any flour chuncks. The mixture should be well combined. Cover slightly and allow to simmer for 15-20 minutes until the potatoes are tender.
  • Remove the lid and add the frozen peas. Stir and allow the mixture to cook for an additional 1-2 minutes or until the peas are warmed through.
  • Finally, add the chick'n chickpeas and stir to combine. Serve hot with a flakey vegan biscuit and topped with fresh chopped herbs or vegan parmesan cheese.
Keyword almond milk, celery, chickpea, chickpeas, dairy-free, dried herbs, easy, garbanzo beans, green beans, green peas, herbs, Instant Pot, InstaPot, leeks, nut-free, oil-free, peas, potatoes, quick, red potatoes, simple, soy milk, vegan
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