Vegetarian Skillet Pot Pie


This post may contain affiliate links. Please read my disclosure policy.

This Vegetarian Skillet Pot Pie is a veggie-loaded twist on the classic chicken pot pie! It’s filled with tons of vegetables – and chickpeas in place of chicken – in a quick herb cream sauce and topped with refrigerated biscuits, making it the perfect one-pot weeknight dinner! This is vegetarian comfort food at it’s finest!

Large white skillet with homemade chickpea pot pie garnished with fresh chopped parsley

You’ll Love This

  • It’s a super quick and easy dinner that cooks entirely in ONE skillet! This means that you can go from stovetop, to oven, to the dinner table in under an hour with minimal prep! You can even make it ahead of time so all you’ve got to do is heat the filling until warm and then bake!
  • It’s a hearty vegetarian meal that’s perfect for a meatless Monday or any day of the week when you’re trying to get more veggies in your diet but are also craving comfort food. It’s the perfect balance of indulgent nourishment!
  • It’s made with typical pantry and freezer ingredients. Don’t be intimidated by the ingredient list! It’s mostly veggies and dried herbs that you’ve probably got in your kitchen right now! This pot pie is also so easy because it uses refrigerated canned biscuits! Buttermilk, homestyle, or flaky layer biscuits all work well in this recipe!
Large white bowl filled with homemade chickpea pot pie garnished with fresh chopped parsley

Instructions

Saute onion, celery, and carrot, along with a couple pinches of salt and pepper for about 8 minutes.

Carrots celery and diced onion in a large white skillet

Add garlic, thyme, sage, and butter and cook, stirring frequently for 1 minute.

White pan filled with veggies and a stick of butter

Then stir in flour and cook for another minute. 

Mirepoix in a large white pan with flour added

Reduce heat to medium and stir in heavy cream and vegetable broth.

The filling for homemade chickpea pot pie in a large white skillet

Stir in frozen peas and chickpeas.

Chickpeas and peas being added to pot pie filling

Cook just for a minute or so until it thickens slightly.

The filling for homemade chickpea pot pie in a large white skillet

Add biscuits on top of the pot pie filling and brush the biscuits with the beaten egg.

Skillet chickpea pot pie ready to go in the oven

Bake for 15 minutes. Then cover with a sheet of tin foil and bake for another 15 minutes. Garnish with fresh chopped parsley and enjoy!

Large white skillet with homemade chickpea pot pie garnished with fresh chopped parsley

Make Ahead Instructions

  • This chickpea pot pie is the perfect make-ahead meal! You can go ahead and prep the filling with all the veggies and then store it in the fridge in an airtight container for up to 5 days until you’re ready to eat.
  • You could also freeze the filling for up to 2 months in an airtight container. Just thaw the frozen pot pie filling in the fridge overnight before heating it.
  • When it’s dinner time, preheat your oven to 375 degrees, and transfer the filling to a skillet. Heat filling over medium heat just until warmed through. Then pop the biscuits on top and toss it in the oven. Bake according to the recipe instructions and enjoy!
Large white bowl filled with homemade chickpea pot pie garnished with fresh chopped parsley

Tips

  • If you don’t have an enameled cast iron pan (like the one pictured in this recipe) that can go from stovetop to oven, you can just cook the filling on the stove in a regular pan, and then transfer it to an oven-safe baking dish to bake the biscuits and finish the dish. But this pan is seriously my favorite, and also pretty affordable so if you’re in the market, I’d highly recommend it! It’s incredibly durable and you’ll notice that it’s the pan I use in all my one pot recipes (like Mushroom Stroganoff, Skillet Enchiladas, and One Pot Mac and Cheese).
  • Be sure to just gently place the biscuits on TOP of the filling, don’t press them into it. The biscuits will cook all the way through on the top and get nice and golden brown, but the bottom part that’s touching the pot pie filling will remain a bit soft and will end up almost like the texture of a dumpling. This is how it’s supposed to be! I am quite averse to anything remotely soggy, and actually really enjoyed the dumpling texture on the bottom of the biscuits! You could also bake the biscuits separately on a baking sheet by themselves and then add them to the pot pie after they are fully baked through.
Large white skillet with homemade chickpea pot pie garnished with fresh chopped parsley

Vegetarian Family Favorites

Print

clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconprintprint iconsquaressquares icon

Vegetarian Pot Pie



  • Author:
    Kylie Lato

  • Prep Time:
    10 minutes

  • Cook Time:
    40 minutes

  • Total Time:
    50 minutes

  • Yield:
    8 servings 1x

Description

This Vegetarian Skillet Pot Pie is a veggie loaded twist on the classic chicken pot pie! It’s filled with tons of vegetables – and chickpeas in place of chicken –  in a quick herb cream sauce and topped with refrigerated biscuits, making it the perfect one pot weeknight dinner! This is vegetarian comfort food at it’s finest!



Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1.5 cups sliced celery
  • 1.5 cups sliced carrot
  • 6 cloves garlic, thinly sliced
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • 6 tablespoons butter
  • 1/2 cup all purpose flour
  • 2.5 cups vegetable broth
  • 1/2 cup heavy cream
  • 12 oz. frozen peas
  • 1 (15 oz.) can garbanzo beans (chickpeas), drained
  • 16 oz. canned biscuit dough
  • 1 egg, beaten
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley for garnish

Instructions

  1. Heat oil in a large skillet over medium high heat.
  2. Preheat oven to 375 degrees.
  3. Add onion, celery, and carrot, along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 8 minutes.
  4. Add garlic, thyme, sage, and butter and cook, stirring frequently for 1 minute.
  5. Then stir in flour and cook for another minute. 
  6. Reduce heat to medium and stir in heavy cream and vegetable broth.
  7. Stir in frozen peas and chickpeas and cook for just a minute or so until it thickens slightly. 
  8. Add biscuits on top of the pot pie filling and brush the biscuits with the beaten egg.
  9. Bake for 15 minutes. Then cover with a sheet of tin foil and bake for another 15 minutes.
  10. Garnish with fresh chopped parsley and enjoy!

Notes

If you don’t have an enameled cast iron pan (like the one pictured in this recipe) that can go from stovetop to oven, you can just cook the filling on the stove in a regular pan, and then transfer it to an oven-safe baking dish to bake the biscuits and finish the dish. But this pan is seriously my favorite, and also pretty affordable so if you’re in the market, I’d highly recommend it!

Be sure to just gently place the biscuits on TOP of the filling, don’t press them into it. The biscuits will cook all the way through on the top and get nice and golden brown, but the bottom part that’s touching the pot pie filling will remain a bit soft and will end up almost like the texture of a dumpling. This is how it’s supposed to be! I am quite averse to anything remotely soggy, and actually really enjoyed the dumpling texture on the bottom of the biscuits! You could also bake the biscuits separately on a baking sheet by themselves and then add them to the pot pie after they are fully baked through.

  • Category: Main Dish
  • Method: Stove Top + Oven
  • Cuisine: American

Keywords: chickpea pot pie, skillet pot pie, biscuit pot pie





Source link

Leave a Comment