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vegan sweet potato chickpea pot pie recipe

Vegan Sweet Potato Chickpea Pot Pie

Sophia Bennett, a passionate recipe creator, smiling in a cozy kitchen while preparing a homemade dish.Sophia B.
A warm and comforting vegan pot pie filled with sweet potatoes, chickpeas, and a creamy sauce, all encased in a flaky puff pastry.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 1 Skillet large
  • 1 oven-safe dish
  • 1 Knife

Ingredients
  

Filling Ingredients

  • 2 cups peeled and diced sweet potatoes
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 cup frozen peas
  • 1 cup diced carrots
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Crust Ingredients

  • 1 sheet vegan puff pastry

Instructions
 

Preparation

  • Preheat your oven to 400°F. In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté until translucent. Add sweet potatoes, carrots, and mushrooms if using, cook for 5-7 minutes.
  • Sprinkle flour over the vegetables and stir. Gradually pour in vegetable broth, stirring to create a smooth sauce. Add chickpeas, peas, soy sauce, thyme, salt, and pepper. Simmer for 10 minutes.
  • Roll out the vegan puff pastry on a lightly floured surface. Trim to fit the oven-safe dish.
  • Transfer the filling to the oven-safe dish. Cover with the puff pastry, crimp edges with a fork to seal.

Serving

  • Place in the preheated oven, bake for 25-30 minutes until golden brown. Let cool slightly before serving.

Storage

  • Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Notes

Pro Tips: Chill the puff pastry for a flakier crust. Caramelize onions for deeper flavor. Adjust sauce thickness with broth. Customize with herbs and spices.
Ingredient Substitutions: Use gluten-free flour for a gluten-free version. Substitute soy sauce with tamari for a soy-free option.
How to Serve: Pair with a crisp salad or roasted vegetables for a complete meal.
Storage & Freshness: Store leftovers in the fridge for up to 3 days. Reheat in oven for best texture.
Make-Ahead Tips: Prepare filling a day in advance and store in the fridge. Assemble and bake when ready to serve.
Keyword plant-based pot pie, vegan comfort food, vegan sweet potato chickpea pot pie