Go Back

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!
Print Recipe Pin Recipe
Total Time 45 minutes
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.