Chickpea Pot Pie
Apr 10, 2026
Chickpea Pot Pie
12-14 servings (makes two 9x13 pans) *you can half this recipe if not feeding a large crowd.
Total Time
50 minutes
Ingredients
Base
- 6 large yellow potatoes, peeled and chopped
- Water (enough to cover potatoes)
- 1 tablespoon salt
Filling
- 2 cans chickpeas, drained and rinsed
- 32 oz frozen mixed vegetables
Gravy
- 6 cups water or vegetable broth (adjust based on potatoes)
- ½ cup nutritional yeast
- 2 tablespoons soy sauce
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
Thickener (Slurry)
- 6 tablespoons starch (arrowroot, tapioca starch, or cornstarch)
(Use 1 tablespoon per 1 cup liquid)
Crust
- 8 tortillas (any kind; uncooked tortillas work best)
Instructions
1. Cook the potatoes
Add chopped potatoes to a large pot. Cover with water and add salt.
Bring to a boil and cook until fork-tender (about 15–20 minutes).
2. Prepare tortillas (crust)
Cook tortillas on a griddle or pan until slightly overcooked and crispy.
This helps create a firmer “crust” texture.
3. Add vegetables and chickpeas
Once potatoes are tender, add frozen mixed vegetables and chickpeas to the pot. Stir to combine.
4. Make the gravy
In a separate bowl or measuring cup:
- Mix water or broth with nutritional yeast, soy sauce, garlic powder, and onion powder
Create a slurry by whisking starch into a small portion of the liquid until smooth.
Add the slurry back into the gravy mixture and stir well.
5. Combine
Pour the gravy into the pot with potatoes, vegetables, and chickpeas.
Stir and let it thicken for a few minutes.
6. Assemble
In a 9x13 baking dish:
- Tear tortillas into pieces and layer them across the bottom (instead of placing them whole)
- Add the filling mixture
- Pour extra gravy evenly over the top
- Tear remaining tortillas into pieces and place them over the top
(Tearing the tortillas makes it much easier to serve and gives a better texture in every bite.)
7. Serve
Serve warm as-is, or bake at 350°F for 10–15 minutes if you want everything heated through and slightly crisp on top.
Notes
- You can easily halve this recipe for a smaller family
- Adjust liquid based on how many potatoes you use
- Use vegetable broth for extra flavor
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