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Biscuit Topped Chickpea Pot Pie

Comfort food ne'er tasted thus smart with this Biscuit flat-top Chickpea Pot Pie! It options a vegetarian store cheese biscuit topping and is filled with vegetables and chickpeas. Pretty darn straightforward to create, too!

This pot pie would be good for delivery to a meal or serving to non-vegan company. All eaters can relish this dish!

Biscuit Topped Chickpea Pot Pie
Biscuit Topped Chickpea Pot Pie

It’s fun to create, too. First, build the filling on the stovetop. Transfer to a nine x thirteen in. dish and bake whereas you create the biscuit topping. Drop the biscuit dough onto the filling and bake a touch longer till they're grilled through. That’s it!


  • Make it Oil Free: Use water rather than oil for cooking, and rather than this biscuit direction use my straightforward vegetarian Biscuits instead, that area unit oil free. rather than rolling and cutting them, you'll be able to merely drop the dough onto the filling.
  • For protein Free: Use a high quality all purpose protein free flour in situ of the all purpose flour, each within the filling (for thickening) and within the biscuit topping.
  • Nut Free: merely use a unique non-dairy milk, like coconut, soy, oat or rice. check that it's sugarless  and unflavoured (no vanilla!).

Biscuit Topped Chickpea Pot Pie


  • 1-2 tablespoons olive oil
  • 1 small yellow onion, chopped small
  • 3 garlic cloves, minced
  • 1/3 cup all purpose flour
  • 2 cups vegetable broth
  • 1 1/2 cups unsweetened, unflavored almond milk
  • 3 cups frozen mixed vegetables (carrots, corn, green beans, peas)
  • 1 large russet potato, peeled and chopped small
  • 15 ounces (1 can) chickpeas, drained and rinsed
  • 1/2 teaspoon salt, or to taste

Cheddar Biscuits:

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter, melted
  • 1 cup unsweetened, unflavored almond milk
  • 1 cup vegan cheddar cheese shreds, optional

Pot Pie Filling:

  1. Preheat the oven to 400 degrees F and lightly oil a 9 x 13 inch casserole dish.
  2. Heat the olive oil over medium-high heat in a large skillet. Add the onions and garlic and cook for 2-3 minutes.
  3. Stir in the flour, then slowly pour in the vegetable broth and then the almond milk. Bring to boil and stir or whisk until smooth and slightly thickened, about 2 minutes. Now add the mixed vegetables, chopped potato and drained/rinsed chickpeas. Simmer for 5-10 minutes, until the sauce thickens. Add salt, to taste.
  4. Transfer the filling into the casserole dish and bake for 15 minutes while you make the biscuit topping.

Cheddar Biscuits:

  1. In a large bowl, stir the flour, baking powder and salt together. Then pour in the melted butter and almond milk and mix with a spoon to combine. Stir in the cheese if using.
  2. Remove the casserole dish from the oven after 15 minutes, and quickly drop about 1/4 cup of the biscuit dough at a time, evenly, over the pot pie filling.
  3. Return the dish to the oven and bake for another 20-25 minutes or so, until the biscuits are cooked through and golden brown. Sprinkle with parsley, if desired and serve.