Biscuit Topped Chickpea Pot Pie
This Biscuit Topped Chickpea Pot Pie is a cozy, creamy, and satisfying vegetarian comfort food made with hearty chickpeas, tender vegetables, and a golden biscuit topping. Perfect for easy weeknight dinners, this one-pan recipe is simple, flavorful, and completely customizable.
Ingredients
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 cup carrots diced
- 1 cup celery chopped
- 1 cup frozen peas
- 1 small onion diced
- 2 cloves garlic minced
- 3 tablespoons butter or vegan butter
- 3 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup milk or plant-based milk
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 can refrigerated biscuit dough or homemade biscuits
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish or oven-safe skillet.
- Heat olive oil in a large skillet over medium heat.
- Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Add butter and allow it to melt.
- Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
- Slowly whisk in vegetable broth and milk. Cook for about 5 minutes until thickened.
- Stir in chickpeas, peas, thyme, rosemary, salt, and pepper. Simmer for 3–4 minutes.
- Transfer mixture to baking dish if needed.
- Place biscuit dough pieces evenly on top.
- Bake for 20–25 minutes until biscuits are golden brown.
- Let rest for 5–10 minutes before serving.
Notes
- Ensure the filling is thick before baking to avoid a runny texture.
- Do not overcrowd biscuits; leave space for even baking.
- For vegan version, use plant-based butter and milk.
- Add extra broth if the filling becomes too thick.