This chickpea pot pie recipe will be your new favorite comfort food recipe for any night of the week. It’s truly a twist on a classic and marginally healthier as well. It’s incredibly easy to throw together the filling in a saucepan, transfer it to a casserole dish, top it with biscuit dough and then bake!
Vegetarian, Vegan Comfort Food
Please note that this post does contain affiliate links, if you choose to click and purchase I will receive a small commission at no additional cost to you. Click here for my full disclosure policy.
Health Benefits of Chickpeas
Information Disclaimer: I am not a nutritionist or a doctor, this is simply my opinion based on research and should in no way be construed as medical advice.
Chickpeas, also known as garbanzo beans, are part of the legume family.
Chickpeas have been around as a part of a healthy diet and originally grown in Middle Eastern countries for thousands of years.
Their nutty taste and grainy texture pairs well with several other foods and ingredients.
As a rich source of vitamins, minerals, and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management, and reducing the risk of several diseases.
Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.
Chickpeas have an impressive nutrition profile.
They contain a moderate amount of calories, providing 46 calories per 1-ounce (28-gram) serving. Approximately 67% of those calories are from carbs, while the rest comes from protein and a small amount of fat.
Chickpeas also provide a variety of vitamins and minerals, as well as a decent amount of fiber and protein.
A 1-ounce (28-gram) serving provides the following nutrients:
- Calories: 46
- Carbs: 8 grams
- Fiber: 2 grams
- Protein: 3 grams
- Folate: 12% of the RDI
- Iron: 4% of the RDI
- Phosphorus: 5% of the RDI
- Copper: 5% of the RDI
- Manganese: 14% of the RDI
History of Pot Pies
Pot Pies are said to have originated in the Neolithic Age around 9500 B.C. by discoveries made by archaeologists. The Greeks cooked meats mixed with other ingredients in open pastry shells, and these were called Artocreas and were then spread to the Romans. Back in the days of the Roman Empire, these pastries were served at banquets, sometimes with live birds under the crust.
In the 16th Century, the English revived the ancient custom of meat pies. The trend soon swept the country, moving a British food writer to comment that his countrymen were especially fond of deer meat, “which they bake in pasties, and this venison pasty is a dainty rarely found in any other kingdom.”
The British during that era consumed meat pies of all sorts, including pork, lamb, and game. They were especially fond of birds, and during the reign of Elizabeth I, English cooks made pot pies using “chicken peepers,” which consisted of tiny chicks stuffed with gooseberries.
Easy Cheddar Biscuits Recipe
Noom: Helping people everywhere lead healthier lives through behavior change.
The Last Weight Loss Program You’ll Ever Need
Personally, I have always struggled with self-esteem and used to believe that my self-worth was solely measured by my weight and jean size. Why you ask?! Well, I had no idea until I joined Noom. I wish I knew back then what I know now. Through Noom’s personalized program I have learned how to eat mindfully and keep the weight off. I also learned the science and psychology behind my eating habits and how to alter my mindset to make a permanent change. I lost 20 pounds in only 3 months.
All you have to do is take a short quiz about your goals and eating habits and almost instantly you will receive a personalized plan with your very own Noom coach to help you achieve your goals in as little as 4 months!
Recommendations
I love kitchen products by Made In. The craftsmanship is extremely high quality and it’s something that you can buy for your kitchen with peace of mind, knowing that it will last a lifetime. Made in England from the best clay in the world, these bowls are crafted from high alumina vitrified china, making them as strong and durable as they are elegant. They are fully glazed, protecting them from scratches due to cutting and being stacked on top of one another. The glazing process also makes them more resistant to bacteria and dishwasher safe. They even have a one year ‘no chip’ guarantee!
Check out all of their other amazing kitchenware here.
Masterclass.com
My new obsession! I highly recommend and LOVE this service. Basically, it’s only $20/month (billed annually) and you get to learn online from professionals like Wolfgang Puck, Gordon Ramsay, and Alice Watters to name a few and there are 11 different categories to choose from. There are more than 100 classes and new classes added every month! I can’t say enough great things about masterclass.com, you can gift classes to someone as well, which I love! Don’t stay stuck in your old routine, if you want help learning a special skill, you don’t have to wait for things to re-open and you don’t have to limit yourself to what your current city has to offer.
Learn from the best of the best!
Pin for Later
Chickpea Pot Pie
Equipment
- 9 x 13 casserole dish
- mixing bowl
- saucepan
Ingredients
Filling
- 1 tbsp extra virgin olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour sub gf flour of choice
- 2 cups vegetable broth, low-sodium
- 1½ cups almond milk, unsweetened
- 3 cups frozen mixed veggies peas, carrots, corn
- 1 large russet potato, peeled and chopped
- 1 15 oz can of chickpeas, drained
- salt and pepper to taste
Biscuit Topping
- 2 cups all-purpose flour sub GF flour of choice
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup vegan butter
- 1 cup almond milk, unsweetened
- 1 cup cheddar cheese, shredded sub vegan cheese shreds
Instructions
Instructions
- preheat over to 400°F and grease a 9x13 casserole dish
- in a saucepan over medium heat add EVOO, onion, and garlic, saute 2-3 min
- add flour, broth, and then almond milk, bring to a boil and whisk until smooth and thick (about 2 mins)
- add veggies, potato, and chickpeas to the saucepan mixture and simmer for 5-10 mins until thick
- add salt and pepper
- transfer to casserole dish and bake for 15 minutes
- while this is cooking make the biscuit topping. simply add all of the biscuit ingredients to a bowl and mix until a dough forms
- take the casserole dish out of the oven and place ¼ cup dollops of the dough mixture on top of the chickpea filling, about 9 biscuits
- bake for another 20-25 minutes
- enjoy!
If you liked this post & want to know more:
Be sure to check out my organizational resources:
If you find this recipe useful, I’d love to hear about it! Take some snapshots of your chickpea pot pie, share them with me on Instagram and I will repost on my stories!
