Chickpea Pot Pie with Spinach Salad Recipe

This chickpea pot pie recipe combines a creamy chickpea and vegetable filling with a flaky vegan crust for a comforting plant-based main that’s perfect for family dinners and cozy evenings. Featured on VEGANnotvegan with Maddie and Kiki Longo, the savoury pie is paired with a fresh spinach salad featuring Granny Smith apple, dried cranberries, roasted pecans, and a tangy Dijon vinaigrette.

The Inspiration

Inspired by classic pot pie, this vegan version replaces the traditional meat filling with hearty chickpeas, potatoes, carrots, peas, celery, and onion in a creamy vegetable broth and soy milk sauce.

Nutritional yeast and fresh thyme add savoury depth, while the homemade vegan pastry creates the familiar golden crust that makes pot pie such a comforting favourite.

Served with a crisp spinach and apple salad, this VEGANnotvegan recipe balances rich, warming flavours with freshness and acidity in a way that fits Maddie and Kiki Longo’s playful plant-based style.

Ingredients

For the Pie Crust

1 1/3 cups all-purpose flour or gluten free all-purpose flour
¼ tsp salt
½ cup cold vegan butter, cubed
¼ cup melted vegan butter or margarine

For the Filling

1 medium yellow onion, diced
1 rib celery, diced
1 medium carrot, diced
1 Small yellow potato, peeled and diced into small pieces
3 cloves garlic, diced
1 cup frozen peas
¼ cup vegan butter
¼ cup all-purpose flour or gluten free all-purpose flour
1 (15 oz) can chickpeas
2 cups vegetable broth
1 cup soymilk
1 tbsp nutritional yeast
1 tsp fresh thyme, chopped
Salt and pepper to taste

For the Spinach Salad

1 (16 oz) container baby spinach
1 Granny Smith apple, thinly sliced
¼ cup dried cranberries
½ cup roasted pecans
¼ cup olive oil
2 tbsp apple cider vinegar
2 tsp Dijon mustard
Salt and pepper to taste

Method

Make the Pie Crust

Whisk together the flour and salt in a large bowl.
Add the cold cubed vegan butter and cut into the flour with a fork or pastry cutter.
Add 3 to 4 tbsp ice water and mix just until the dough comes together – it should still have a lumpy and coarse texture.
Form into a ball, wrap with plastic wrap, flatten into a disk, and place in the fridge for 30 minutes.

Make the Chickpea Pot Pie

Heat the vegan butter in a large skillet over medium heat. Add the onion, celery, garlic and cook for 4 minutes.
Add the chickpeas along with their liquid and stir to combine.
Add the carrot and potato and cook for 10 minutes, or until the potato is tender. Stir in the flour and cook for 2 minutes more.
Slowly add the vegetable broth while stirring until there are no flour lumps.
Slowly pour in the soymilk while continuing to stir.
Stir in the frozen peas, nutritional yeast, fresh thyme, and plenty of pepper, then taste and adjust the seasoning with salt if needed.
Preheat the oven to 425 F (218 C).
Transfer the pot pie filling to a 9-inch pie pan set on a baking sheet.
Take the pie dough out of the fridge and unwrap. Flour your work surface and rolling pin and roll out the pie dough to a 10-inch round.
Transfer the dough to the top of the pie, trim off any excess, and crimp the edges.
Brush the crust with melted vegan butter and poke a small slit in the middle with a paring knife for the steam to vent.
Place the baking sheet with the pie pan in the oven and bake for 30 minutes, or until the crust is golden brown and cooked through.
Let cool for 10 minutes before slicing and serving.

Make the Spinach Salad

Whisk together the apple cider vinegar, Dijon mustard, and salt and pepper to taste in a small bowl. Slowly drizzle in the olive oil while whisking to emulsify.
Add the spinach, apple slices, dried cranberries, and roasted pecans to a large bowl. Pour over the dressing and toss to combine. Serve with the chicken pot pie.

Serving Suggestions

This chickpea pot pie with spinach salad is perfect for a cozy dinner, weekend meal, fall or winter gathering, or plant-based holiday table. Serve the pot pie warm after its 10-minute cooling period so the filling has time to settle while the crust stays crisp and flaky.

The spinach salad makes an ideal accompaniment because tart Granny Smith apple and apple cider vinegar cut through the creamy chickpea filling, while dried cranberries add sweetness and roasted pecans bring crunch.

For entertaining, place the whole golden pot pie at the centre of the table and serve the salad separately so guests can help themselves to both.

Final Thoughts

This chickpea pot pie recipe celebrates classic comfort food through a satisfying plant-based approach. Chickpeas provide heartiness, while potatoes, carrots, peas, onion, celery, and garlic create a vegetable-rich filling that feels substantial enough to stand on its own.

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