Biscuit Topped Chickpea Pot Pie

This chickpea pot pie with biscuit topping is a comfort food classic! It contains a vegan cheddar biscuit topping and is stuffed with chickpeas and veggies. Quite simple to create, too!

Ingredients

For the filling

• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 cups mixed vegetables (e.g., carrots, peas, corn, and green beans), fresh or frozen
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour (or a gluten-free alternative)
• 2 cups vegetable broth
• 1 cup unsweetened almond milk (or any other unsweetened plant-based milk)
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the biscuit topping

• 1 cup all-purpose flour (or a gluten-free alternative)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons vegan butter or margarine, cold and cubed
• 1/2 cup unsweetened almond milk (or any other unsweetened plant-based milk)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent, about 2-3 minutes.
3. Add the mixed vegetables and chickpeas to the skillet. Cook for an additional 5-7 minutes until the vegetables begin to soften.
4. Sprinkle the flour over the vegetable mixture and stir to coat. Cook for another 1-2 minutes to remove the raw taste of the flour.
5. Gradually add the vegetable broth and almond milk, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
6. Stir in the dried thyme, salt, and pepper. Simmer for 5-7 minutes, or until the filling thickens. If it’s too thick, you can add a bit more almond milk to achieve the desired consistency.
7. While the filling is simmering, prepare the biscuit topping. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the cold vegan butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
8. Stir in the almond milk until a soft dough forms.
9. Transfer the chickpea and vegetable filling to a greased baking dish.
10. Drop spoonfuls of biscuit dough over the filling to cover it evenly.
11. Bake in the preheated oven for about 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.
12. Remove from the oven and let it cool for a few minutes before serving.

Nutrition Facts

• Calories: 350-400 kcal
• Protein: 9-11g
• Carbohydrates: 50-55g
• Dietary Fiber: 9-11g
• Sugars: 5-7g
• Fat: 14-16g
• Saturated Fat: 2-3g
• Sodium: 700-750mg