Tuscan Chickpea Pot Pie (Vegan & Easy)
This vegan Tuscan chickpea pot pie is creamy, hearty, and loaded with chickpeas, sweet potatoes, and greens, covered by a golden puff pastry crust. It’s the perfect comfort food when you need something cozy, warm, and totally plant-based.
I love pie, but so many times I ended up with a soggy mess at the bottom! This is why I love pot pies and sweet crumble recipes like my vegan peach cobbler or mushroom pie with herb biscuits. This recipe takes it to a new level because we’re making puff pastry from scratch!
The inspiration behind this is Rosemary from An Italian in my Kitchen. I practically copied her puff pastry recipe and made it vegan!
Why You’ll Love This Recipe
- This recipe is the epitome of effortless elegance. It looks impressive without complex techniques or fancy equipment.
- This meal has it all! Protein, starch, and fiber in every bite, thanks to a winning combo of chickpeas, veggies, sweet potato, and pastry.
- Since you’re seeing it here, you know this recipe is fully vegan while also being creamy, hearty, and comforting.
- This Tuscan chickpea pot pie is super versatile. It can be an easy weeknight dinner or a main at Christmas. Yes, it is simply that good!
Key Ingredients
- Chickpeas are hearty, protein-rich, and filling. Not to mention cheap!
- Sweet potato adds natural sweetness and a creamy texture. Plus, it’s a healthy source of starch.
- Coconut milk makes the filling rich and luscious without dairy.
- Sun-dried tomatoes are intensely flavorful, and very typical for a savory Tuscan dish. Learn how to make sun dried tomatoes at home if you want to go the extra mile.
- Vegan puff pastry make the perfect golden, flaky “lid” encasing your Tuscan chickpea pot pie.
Hack It!
- Homemade puff pastry is on another level but I always advocate for accessibility. You can use pre-rolled from the store as a shortcut.
- Veggie swaps are always welcome depending on what you have. Carrots, peas, butternut squash or kale work very well.
- Boost the flavors to your liking. For example, you can add nutritional yeast for umami or smoked paprika for smoky notes.
- Make individual servings using ramekins or small bowls for single-serving pies.
- You can prep filling or pastry in advance for easier weeknight meals or a busy holiday feast.
- If you’re gluten-free, you can make quick corn flour batter to scoop on top like biscuits. Cook the filling separately for about 20 minutes before adding the topping.
How to Make Vegan Puff Pastry
Step 1: Add the flour and half of the cubed avocado oil shortening to a food processor with an S-blade. Do 10 to 12 pulses until the ingredients are slightly mixed.
Step 2: Add the remaining shortening and pulse an additional two to three times, then pour in the cold water and pulse for an additional 4 times until a ball is formed.
Step 3: On a lightly floured surface, knead the dough around 8 times. With a rolling pin, roll into a triangle around the size of a 9 x 13 casserole dish.
Step 4: Fold into a rectangle, wrap in plastic and refrigerate for 1 hour.
*If using pre-rolled vegan puff pastry, please get it out of the freezer and allow to thaw. Skip straight to Step 5.
How to Make Tuscan Chickpea Pot Pie
Step 5: Preheat the oven to 425F and get out a 9×13 casserole dish. Add the coconut milk, tomato paste, garlic, italian seasoning, salt, microwaved sweet potato, chickpeas, spinach and the cornstarch slurry.
Step 6: Stir the contents together. Don’t worry if the mixture seems too watery, it will thicken in the oven.
Step 7: Roll out your puff pastry slightly larger than the casserole dish. Add the puff pastry over top of your filling and pinch it to the sides.
Step 8: Put 3 slices in the center to aid in ventilation. Bake for 20-30 minutes, until the puff pastry is golden. Enjoy immediately!
Frequently Asked Questions
Yes! Keep in the fridge for up to 3 days before baking.
Absolutely. Freeze before or after baking, but thaw and bake for best texture.
Cashew cream makes a great replacement. You can use the same technique to make sunflower seed cream, and add more water if you want thinner consistency.
Yes, microwaving or steaming ensures they cook fully under the pastry.
More Hearty Plant-Based Meals
- Veggie Pot Pie
- White Bean Kale Soup
- Creamy Dill Pickle Soup
- Vegan Chicken Salad Sandwich
- Sheet Pan Crunchwrap
Enjoyed this recipe? Get your copy of the Scrappy Cookbook with over 150 carefully crafted plant-based recipes, learn how to make the most of your produce and use foods that are traditionally discarded. Pssst, I heard it makes an amazing holiday gift!
The Recipe: Tuscan Chickpea Pot Pie
Ingredients
For the homemade puff pastry
- 2 cups all-purpose flour
- 1¼ cups cold avocado-oil shortening, I used Chosen Foods, cubed
- ¼ teaspoon salt
- ½ cup ice-cold water
OR 1 sheet of pre-rolled vegan puff pastry
For the filling
- 1 ½ cups coconut milk
- 3 tablespoons tomato paste
- ¾ cup vegetable broth
- ½ cup sun dried tomatoes, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup sweet potato, chopped into 1/4 inch cubes, microwaved for 3 minutes to soften
- 540 ml chickpeas, 1 can, drained and rinsed
- 1 cup chopped spinach
- 5 tablespoons cornstarch, mixed with 5 tablespoons of water
- salt and pepper
Equipment
- 9×13 casserole dish
- Food Processor with an S-blade
- Rolling Pin
- Small jar for the cornstarch slurry
Instructions
If making puff pastry from scratch
- To a food processor with an S blade, add the flour and half of the cubed avocado oil shortening. Do 10 to 12 pulses until mixed slightly.
- Add the remaining shortening and pulse an additional two to three times, then pour in the cold water and pulse for an additional 4 times until a ball is formed.
- On a lightly floured surface, knead the dough around 8 times. With a rolling pin, roll into a triangle around the size of a 9 x 13 casserole dish.
- Fold into a rectangle, wrap in plastic and refrigerate for 1 hour.
- *If using pre-rolled vegan puff pastry, please get it out of the freezer and allow to thaw.
How to make Tuscan chickpea pot pie
- Preheat the oven to 425F and get out a 9×13 casserole dish.
- Add the coconut milk, tomato paste, garlic, italian seasoning, salt, microwaved sweet potato, chickpeas, spinach and the cornstarch slurry. Mix really well.
- Add the puff pastry over top, and put 3 slices in the center to aid in ventilation. Bake for 20 to 30 minutes, until the puff pastry is golden. Enjoy immediately.
Notes
- Homemade puff pastry is on another level but I always advocate for accessibility. You can use pre-rolled from the store as a shortcut.
- Veggie swaps are always welcome depending on what you have. Carrots, peas, butternut squash or kale work very well.
- Boost the flavors to your liking. For example, you can add nutritional yeast for umami or smoked paprika for smoky notes.
- Make individual servings using ramekins or small bowls for single-serving pies.
- You can prep filling or pastry in advance for easier weeknight meals or a busy holiday feast.
- If you’re gluten-free, you can make quick corn flour batter to scoop on top like biscuits. Cook the filling separately for about 20 minutes before adding the topping.