Vegan Chickpea Biscuit Pot Pie – Cozy Comfort Food

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Last update and expanded on June 1, 2026.

When the weather cools down and comfort food cravings hit, few dishes satisfy quite like a warm, bubbling pot pie. This chickpea biscuit pot pie is a plant-based twist on a classic Southern favorite. It’s hearty, wholesome, and every bit as comforting as the original. This casserole doesn’t have a pie crust like a traditional pot pie. Instead of a pastry crust the dish is topped and baked with drop biscuits. It’s much faster and easier to make.

Chickpeas are the star protein in this casserole, bringing a nutty flavor and satisfying texture. Paired with tender vegetables in a creamy, dairy-free sauce and topped with golden, fluffy vegan biscuits, this dish is a one-pan wonder that’s perfect for family dinners, meal prep, or cozy nights in.

Why You’ll Love This Recipe

• Hearty & Satisfying: Chickpeas provide protein and fiber to keep you full.
• Cozy & Comforting: Just like the classic, but fully plant-based.
• One-Dish Meal: Protein, veggies, and biscuits all baked together.
• Customizable: Swap in your favorite vegetables or add seasonal produce.

Key Ingredients

This cozy plant-based casserole relies on simple, wholesome ingredients to recreate that classic, comforting pot pie texture. Here is what you will need to grab from your pantry and fridge:

• Chickpeas: The undisputed star protein of the dish. They provide a wonderful, meaty bite, a slightly nutty flavor, and plenty of fiber to keep the meal incredibly hearty and satisfying.. Chickpeas are one of my favorite high-protein vegan pantry staples. You can always find a can or two in our pantry.
• The Southern Trinity & Mixed Veggies: A classic base of chopped onions, carrots, and celery (the culinary “trinity”) creates a sweet, aromatic flavor foundation. Frozen peas are tossed in right at the end for a beautiful pop of color and sweetness.
• Warm Autumn Spices: A blend of garlic powder, dried thyme, and sage brings that signature, deeply nostalgic “poultry seasoning” aroma to the dish without needing any actual meat.
• Creamy Dairy-Free Sauce: Instead of heavy cream, we build a quick stovetop roux using plant-based butter, all-purpose flour, and vegetable broth. A splash of dairy-free milk (like unsweetened almond or oat milk) is whisked in at the end to give it a rich smooth finish.
• Fluffy Vegan Biscuits: The ultimate Southern comfort topping! Using Bisquick Original Mix keeps this step completely effortless since it is accidentally vegan. The drop biscuits bake directly on top of the bubbling filling, soaking up the savory gravy while developing a beautiful, golden brown crust.

Pantry Tip: Making simple Southern comfort food like this pot pie is so much easier when your cupboards are already stocked with the basics. If you are building out your plant-based kitchen don’t miss my comprehensive guide to 50 Vegan Pantry Staples Everyone Needs.

How to Make Chickpea Biscuit Pot Pie

Making this plant-based comfort food is incredibly straightforward. Because it comes together in just one skillet before baking, cleanup is a breeze! Here is how to bring it together:

• Step 1: Prepare the filling – Melt the plant-based butter in a large skillet over medium heat. Saute your chopped onions, carrots, and celery for about 5 minutes until they are soft, fragrant, and translucent.
• Step 2: Season the Veggies – Stir in the garlic powder, thyme, and sage, along with a pinch of salt and pepper. Toasting the herbs directly with the veggies for a minute wakes up their flavors and creates a deeply savory base.
• Step 3: Build the Creamy Roux – Sprinkle the all purpose flour evenly over the vegetables, stirring well to coat them. Let the flour cook for 1 to 2 minutes to remove the raw flour taste then slowly whisk in the vegetable broth and dairy free milk until a smooth thick sauce forms.
• Step 4: Mix in the Star Ingredients – Stir in the drained chickpeas and frozen peas, coating them beautifully in the creamy sauce, then remove the skillet from the heat and pour the mixture into your casserole dish.
• Step 5: Top with Biscuits & Bake – Mix up your quick Bisquick dough and drop spoonfuls directly onto the filling. Brush the tops with melted plant-based butter and bake at 400F for 40 minutes until the filling is bubbling and the biscuits are golden brown.

This recipe uses Bisquick mix to to make the biscuit dough quickly. The Bisquick Original Mix is accidently vegan! If you don’t have Bisquick mix you can make your own biscuit dough using my recipe for vegan drop biscuits.

Pro-Tips for Pot Pie Success

• Watch the Salt: Since vegetable broths vary wildly in sodium, wait to add extra salt until after you’ve whisked in your broth and milk. Give the gravy a taste test first!
• Prevent Soggy Biscuits: Make sure your stovetop filling is nice and thick before transferring it to the casserole dish. If it’s too watery the drop biscuits will absorb too much liquid and turn mushy underneath instead of fluffy.
• Size Matters: Chop your carrots, onion, and celery to a uniform size (using a food processor is a great shortcut!) so they cook evenly in those first 5 minutes.

Serving Ideas

Serve this chickpea biscuit pot pie fresh from the oven with a simple green salad or roasted vegetables on the side. Leftovers reheat beautifully and taste even better the next day as the flavors deepen.

Whether you’re serving it for Sunday dinner or meal-prepping for the week, this vegan chickpea biscuit pot pie is the ultimate plant-based comfort food. Cozy Southern classics can be made just as delicious without the dairy or meat.

Planning a get-together? Check out my guide on vegetarian potluck dishes for more tips and tricks!

More Vegan Comfort Food

I am completely obsessed with comfort food and classic Southern recipes! If you are looking for more cozy, plant-based meal ideas to keep your kitchen smelling amazing, check out these reader favorites:

• Meatless Southern Green Beans In Slow Cooker – Get that authentic, smoky, slow simmered Southern flavor without any meat. These green beans are perfectly seasoned and make the ultimate hands off side dish for Sunday dinner.
• Vegan Potato and Collard Greens Casserole – Creamy, comforting, and packed with nutritious greens. This hearty bake mixes potatoes with savory collards in a rich dairy-free cashew sauce.
• Jamaican Butter Bean Curry – Bold, warm, island flavors. This quick weeknight curry features giant creamy butter beans simmered in a perfectly spiced coconut milk broth.
• Vegan Sweet Potato Mac and Cheese – The ultimate kid approved comfort meal. The secret to this incredibly rich velvety dairy free cheese sauce is sweet potato. It adds a gorgeous color and a hint of natural sweetness.
• Vegan Cowboy Cornbread Casserole – A true crowd pleaser that combines two favorites into one dish. A savory hearty bean and veggie chili base is baked right under a layer of fluffy Southern cornbread.