Mini Chickpea Pot Pies
These mini chickpea pot pies capture everything you love about a cozy pie, packed into adorable individual portions. They are comforting, budget-friendly, and surprisingly easy to make.
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Why You’ll Love This Recipe
- These mini chickpea pot pies are peak comfort food! Delicious, filling, yet completely plant-based.
- Individual portions make them great for parties and meal prep. It also means you can make as many or as few as you like, or variate the filling.
- Rather than making dough from scratch, you can take advantage of the biscuit dough. While it becomes golden and fluffy in the oven, you can sit up and relax.
- If you have kids, this is a great recipe to have in your arsenal! Mini pies are adorable, delicious, and you can even prep them together.
Key Ingredients
- Chickpeas are the main ingredient of the filling. They are a great source of plant-based protein and fiber.
- Frozen mixed vegetables keep prep work to a minimum while adding color and texture.
- Coconut milk creates a creamy filling without the need for dairy.
- Nutritional yeast adds savory depth and richness.
- Refrigerated biscuit dough makes these pot pies incredibly easy to assemble.
Hack It!
- I love chickpeas for their texture and low cost, but you can use virtually any other type of bean. Try this recipe with white beans, green peas, or red kidney beans.
- Got leftover produce? Chop it up and mix it into the filling! Try this with mushrooms, bell peppers, spinach, or asparagus. Don’t forget to adjust the overall volume of veggies.
- If you don’t have access to biscuit dough (or maybe your local store doesn’t carry vegan dough), swap it for puff pastry or mini pie crust shells.
- Make your dish extra classy by baking and serving these mini chickpea pot pies in individual ramekins.
- If you’re baking these pies around the holidays, add herbs like rosemary or sage.
How to Make Mini Chickpea Pot Pies
Step 1: Preheat the oven to 375F and prepare a muffin tin with non-stick spray or vegan butter.
Step 2: To a bowl, add the frozen vegetables, broth, coconut milk, white beans, chickpeas, salt, pepper, turmeric, garlic powder, onion powder, thyme, nutritional yeast, and the cornstarch slurry. Mix until completely combined.
Step 3: At this time, I recommend covering the bowl and microwaving for 3 minutes, until the mixture is thick. Alternatively, you can activate the cornstarch by heating in a skillet over medium heat.
Step 4: Remove the biscuits from the container, and cut if yours don’t come pre-cut. Place them in the compartments of the muffin tin, pressing the center down to create something like a mini pie shell.
Step 5: Then, scoop two tablespoons of the chickpea mixture into each “well” until all of your filling is used up.
Step 6: Bake for 20-25 minutes, until golden and bubbly. If the bottom of the pies is not fully golden, bake for a few more minutes at the bottom shelf in the oven.
Step 7: Serve immediately with fresh herbs, vegan brown gravy, and a side of choice. I recommend shaken potatoes!
Frequently Asked Questions
Yes. Bake first, cool completely, wrap and freeze for up to 2 months.
Absolutely. Just dice them small so they cook evenly.
Pre-thickening prevents the biscuits from becoming soggy during baking.
Warm them in the oven or air fryer for the best texture.
More Plant-Based Pie Recipes
- Tuscan Chickpea Pot Pie
- Mushroom Pie with Herb Biscuits
- Easy Veggie Pot Pie
- Sweet Potato Black Bean Chili Pie
- Caramelized Onion Tart
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The Recipe: Mini Chickpea Pot Pies
Ingredients
- 2 cups frozen vegetable mix, peas, carrots, corn, etc.
- ½ cup vegetable broth
- ¾ cup coconut milk
- ¾ cup canned chickpeas, drained and rinsed
- ½ tsp salt
- ½ tsp pepper
- ½ tsp turmeric
- ¼ tsp garlic powder
- ½ tsp onion powder
- ½ tbsp dried thyme
- 1½ tbsp nutritional yeast
- 2½ tbsp cornstarch, mixed with 2 1/2 tablespoons vegetable broth or water
- 1 package refrigerated biscuit dough, pillsbury’s Country Homestyle Original are vegan, 10 biscuits
Equipment
- Microwave safe bowl
- Muffin tray
Instructions
- Preheat the oven to 375F and prepare a muffin tin with non-stick spray or vegan butter.
- Prepare the filling. To a bowl, add the frozen vegetables, broth, coconut milk, white beans, chickpeas, salt, pepper, turmeric, garlic powder, onion powder, thyme, nutritional yeast, and the cornstarch slurry. Mix until completely combined. At this time, I recommend covering and microwaving for 3 minutes, until the mixture is thick. Alternatively, you can activate the cornstarch by heating in a skillet over medium heat, until thickened. This will avoid the mixture making the biscuits soggy.
- Remove the biscuits from the container, and place them in the compartments of the muffin tin, pressing the center down to create something like a mini pie shell. Then, scoop two tablespoons of the chickpea mixture into each “well” until used up.
- Bake for 20 to 25 minutes, until golden and bubbly. Enjoy immediately.
Notes
- I love chickpeas for their texture and low cost, but you can use virtually any other type of bean. Try this recipe with white beans, green peas, or red kidney beans.
- Got leftover produce? Chop it up and mix it into the filling! Try this with mushrooms, bell peppers, spinach, or asparagus. Don’t forget to adjust the overall volume of veggies.
- If you don’t have access to biscuit dough (or maybe your local store doesn’t carry vegan dough), swap it for puff pastry or mini pie crust shells.
- Make your dish extra classy by baking and serving these mini chickpea pot pies in individual ramekins.
- If you’re baking these pies around the holidays, add herbs like rosemary or sage.
- Depending on the dough you use, this recipe may yield up to 10 biscuits and 4-6 servings.