Vegan Chickpea Pot Pie with Sweet Potato Crust

The classic comfort food made vegan and healthy. This Vegan Chickpea Pot Pie with Sweet Potato Crust is full of tender veggies and packed with plant protein, while still maintaining that classic creamy filling consistency. It’s an easy vegan pot pie recipe that’s on the table in under an hour.

Today I have for you the ultimate comfort food. Chickpea pot pie. Of course, with the majority of my recipes, there is a healthy and vegan twist to it. 

This Vegan Chickpea Pot Pie with Sweet Potato Crust is nutritious, while still maintaining that classic flavor found in the authentic pot pie. Unlike the traditional, this vegan version uses chickpeas vs. chicken and sweet potato crust instead of a biscuit crust. I know it sounds strange to replace the crust with sweet potatoes, but hear me out it’s insanely good.

We start by constructing the chickpea filling. Sautéing the veggies, then incorporating the remaining ingredients and cook until sauce has thickened. Once the filling is nice and thick, we top it off with the sliced sweet potatoes and into the oven it goes. I will say this, if you want this to be a “real deal” pot pie, transfer to a traditional casserole dish. Whatever suits your fancy. 

Nothing beats a comfort food dish during the chilly months and this recipe is no exception. It’s healthy, super delicious, and pretty straightforward to make. I know that you’ll love this vegan pot pie recipe.

Why You’ll Love This Vegan Pot Pie Recipe

• Quick & Easy: This vegan pot pie recipe is on the table in less than an hour.
• Loaded with Flavor: Fully loaded with classic cozy flavor.
• Nutrient Packed: With the combination of plant protein from the chickpeas and the vitamins found in the veggies, this vegan pot pie is a nutritious win.
• Perfect for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for easy dinners throughout the week.

Ingredients

• Organic Vegetables: A classic combination of onion, carrots, celery, garlic, and green peas are incorporated into our vegan pot pie.
• Organic Chickpeas: Chickpeas are loaded with protein and are a great source of fiber, which make them the perfect addition for our pot pie filling.
• Organic Herbs & Spices: We’re keeping it simple and just using dried thyme, nutritional yeast, sea salt, & black pepper, for this pot pie recipe.
• Organic Chickpea Flour: This helps thicken the filling to transpire that authentic creamy pot pie consistency! 
• Organic Unsweetened Non-Dairy Milk: Any non-dairy milk works in this recipe, but I love organic unsweetend almond milk! I also think organic unsweetened oat milk would be a great substitution. Please don’t use vanilla or any “flavored” milk, as the taste will differ. Also, be sure to use trusted brands – I like MALK Organics or Three Trees.
• Organic Low-Sodium Vegetable Broth: In addition to the non-dairy milk, we’ll be incorporating some broth. 
• Organic Sweet Potato: Baked until tender, the sweet potato crust is my favorite part of this recipe! I used organic garnet sweet potato and left the skin on, because it adds extra fiber. Just be sure to scrub them well.

How To Make

1. Filling. Preheat the oven to 400 degrees F. Add the oil to a large oven-safe skillet over medium heat. Sauté the onion, carrots, and celery, for 5 minutes. Add the garlic and cook for an additional minute. Stir in the drained chickpeas, garlic, herbs, nutritional yeast, and flour. Cook for another 3 minutes. Stir in the green peas, non-dairy milk, and broth. Let mixture come to a simmer and cook until the sauce thickens, about 5 – 10 minutes.
2. Bake. If needed, transfer to an oven-safe casserole dish or keep in the filling in the skillet. Set sweet potato rounds in a layer over the top of the filling. Brush the sweet potato rounds with a little oil, along with sea salt and black pepper. Bake for 25 – 30 minutes. 
3. Serve. Scoop into bowls, as you would a normal pot pie, and enjoy!

Tips for Making this Pot Pie Perfectly

• Organic Sweet Potato: You can use your favorite type of sweet potato. Just be sure to select ones that are on the longer/skinnier side and be sure to slice them into ⅛th inch rounds. If sliced too thickly, they will not cook thoroughly.
• Organic Vegetables: Feel free to add in even more veggies! I think adding mushrooms, broccoli, and/or cauliflower would pair deliciously! 
• Organic Unsweetened Non-Dairy Milk: I personally used organic unsweetened almond milk. Please don’t use vanilla or any “flavored” milk, as the taste will differ. Just be sure to use trusted brands – I like MALK Organics or Three Trees.

Storing & Reheating

As mentioned above, this vegan chickpea pot pie recipe is perfect for leftovers & meal prep! Just be sure to let the pot pie cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer the pot pie to an air-tight glass container in the refrigerator for up to 5 days. 

Freezer Storage. For longer storage, you can store it in the freezer, in a freezer-safe glass container for up to 2 months. If freezing, make sure to thaw in the fridge overnight before reheating.

Reheating.  To reheat, preheat the oven to 350 degrees F. Transfer the pot pie to an oven-safe bowl. Place in the oven for about 20 minutes, until warmed through.

More Recipes You’ll Love

• Vegan Jackfruit Pot Roast
• Hearty Vegan Lentil Soup
• Vegan Mushroom Stroganoff
• Hearty Vegan Kale Salad with Chipotle Pecan Pesto
• Lentil Mushroom Stew over Cauliflower Mashed Potatoes

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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