I’ve been craving chicken pot pie lately, so I decided to make a vegan version of the classic by swapping chicken for chickpeas while keeping the rest of the recipe largely the same. The result is a warm, comforting, and filling pot pie that’s incredibly satisfying — I could eat this every night!
If you enjoy this Vegan Pot Pie, you might also like my Chickpea Noodle Soup, Vegetarian French Onion Soup, and Veggie Vegan Enchiladas.

This is the pot pie of my dreams. I used my coconut oil pie crust recipe but substituted vegan butter for the fat — that change gives the crust a flaky, savory flavor that pairs beautifully with the filling.

The recipe stays true to the original pot pie approach, with small adjustments to make it fully vegan without sacrificing flavor. It freezes well in theory (I plan to test freezing before baking), and would be an excellent dish to bring to new parents or a potluck when a hearty vegan option is needed.

