Skillet Chickpea Pot Pie (Fiber-Rich, One-Pot Meal)

For my family to love a plant-based dinner, it has to be super savory and craveable — and honestly, same. This Cozy + Savory Skillet Chickpea Pot Pie might just be the coziest, creamiest, most comforting plant-forward meal I’ve ever made. It’s rich and hearty with that classic pot pie flavor, but made with fiber- and protein-packed chickpeas + edamame and a creamy, veggie-filled sauce.

It’s a total showstopper for family dinners, cozy Sunday nights, or even holiday gatherings — and no one will guess it’s made in one skillet and ready in under an hour.

Ingredients (makes 6 servings)

• 2 Tbsp olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, pressed or minced
• 2 Tbsp butter
• 3 Tbsp flour
• 1½ cups vegetable broth
• ⅔ cup half and half (or full-fat coconut milk for vegan)
• 2 tsp soy sauce
• 1 bouillon cube (plant-based optional)
• ½ tsp thyme
• ½ tsp parsley
• ½ tsp salt
• 1 cup frozen corn
• 1½ cups frozen carrots and peas
• ½ cup frozen shelled edamame
• 2 cans chickpeas, rinsed and drained
• 1 pie crust (or puff pastry for topping)
• 1 egg, for egg wash (optional — use plant milk for vegan)

Instructions

1. Make the sauce: In a large oven-safe skillet, heat olive oil over medium heat. Add onion and garlic, sautéing for 3–4 minutes until softened. Stir in butter and flour, whisking constantly for 1–2 minutes to create a roux.
2. Add liquid & seasoning: Gradually whisk in vegetable broth, then half and half, soy sauce, bouillon, thyme, parsley, and salt. Simmer for 5–7 minutes, stirring often, until thickened and creamy.
3. Add veggies & chickpeas: Stir in frozen corn, carrots, peas, edamame, and chickpeas. Mix until evenly coated. Remove from heat and let cool slightly.
4. Top & bake: Lay the pie crust (or puff pastry) over the skillet, crimping edges or cutting slits for steam. Brush with egg wash if using.
5. Bake: Bake at 400°F for 30 minutes, until golden brown and bubbly. Let cool for at least 15 minutes before serving.

Skillet Chickpea Pot Pie (Fiber-Rich, One-Pot Meal)

This creamy, cozy Skillet Chickpea Pot Pie is savory, hearty, and full of plant-based protein and fiber. One pan, under an hour, and perfect for family dinners!

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Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 2 Tbsp olive oil
• 1 medium onion finely diced
• 2 cloves garlic pressed or minced
• 2 Tbsp butter
• 3 Tbsp flour
• 1½ cups vegetable broth
• ⅔ cup half and half or full-fat coconut milk for vegan
• 2 tsp soy sauce
• 1 bouillon cube plant-based optional
• ½ tsp thyme
• ½ tsp parsley
• ½ tsp salt
• 1 cup frozen corn
• 1½ cups frozen carrots and peas
• ½ cup frozen shelled edamame
• 2 cans chickpeas rinsed and drained
• 1 pie crust or puff pastry for topping
• 1 egg for egg wash (optional — use plant milk for vegan)

Method

 

1. Make the sauce: In a large oven-safe skillet, heat olive oil over medium heat. Add onion and garlic, sautéing for 3–4 minutes until softened. Stir in butter and flour, whisking constantly for 1–2 minutes to create a roux.
2. Add liquid & seasoning: Gradually whisk in vegetable broth, then half and half, soy sauce, bouillon, thyme, parsley, and salt. Simmer for 5–7 minutes, stirring often, until thickened and creamy.
3. Add veggies & chickpeas: Stir in frozen corn, carrots, peas, edamame, and chickpeas. Mix until evenly coated. Remove from heat and let cool slightly.
4. Top & bake: Lay the pie crust (or puff pastry) over the skillet, crimping edges or cutting slits for steam. Brush with egg wash if using.
5. Bake: Bake at 400°F for 30 minutes, until golden brown and bubbly. Let cool for at least 15 minutes before serving.

Nutrition Info (per serving):

~420 calories, 16 g protein, 18 g fat (≈6 g saturated), 45 g carbs (≈9 g fiber, 6 g sugar)

Why You’ll Love This Skillet Chickpea Pot Pie

• Cozy, creamy, and craveable
• Packed with plant protein and fiber
• One-pan meal = minimal cleanup
• Hearty enough for meat-eaters
• Perfect for family dinners or meal preps

FAQs

Can I make this Skillet Chickpea Pot Pie vegan?
Yes! Just use olive oil or vegan butter instead of butter, coconut milk in place of half and half, and skip the egg wash or brush the crust with plant milk.

Can I use puff pastry instead of pie crust?
Absolutely — puff pastry gives it that classic golden, flaky top! Just reduce the baking time slightly if your pastry browns quickly.

Can I make this ahead of time?
Yes. You can prepare the filling up to a day in advance and refrigerate it. When ready to bake, top with the crust and bake as directed.

What can I serve with it?
It’s a complete meal on its own, but pairs perfectly with a side salad or roasted green beans for extra veggies.

How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the crust crisp.

More Cozy Plant-Based Mains You’ll Love

• Cozy Vegetarian 3-Bean Chili (Kid-Approved & Freezer-Friendly)
• Quick & Easy Lemon Pesto Orzo (One-Pot Meal)
• Easy Creamy Sun-Dried Tomato Gnocchi with Spinach (One Pot Meal!)
• Creamy Butternut Squash Coconut Curry (25-Minute Meal)
• Easy Roasted Garlic Tomato Soup (One Pot Meal)

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