Name: Tuscan Chickpea Pot Pie Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Tuscan
Ingredients: 2 cups all-purpose flour; 1¼ cups cold avocado oil shortening (cubed); ¼ teaspoon salt; ½ cup ice-cold water; 1 1/2 cups coconut milk; 3 tablespoons tomato paste; 3/4 cup vegetable broth; 1/2 cup sun-dried tomatoes (chopped); 3 cloves garlic (minced); 1 teaspoon Italian seasoning; 1 cup sweet potato (chopped into 1/4 inch cubes, microwaved for 3 minutes to soften); 540 ml chickpeas (1 can, drained and rinsed); 1 cup chopped spinach; 5 tablespoons cornstarch (mixed with 5 tablespoons of water); Salt and pepper to taste

Jump to Recipe· 4.8 from 8 reviews

Meet your latest comfort food obsession: Tuscan Chickpea Pot Pie! This dish is an absolute delight, combining the rustic heartiness of chickpeas and sweet potatoes with sun-dried tomatoes and spinach, all nestled beneath a flaky, golden puff pastry. The creamy, tomato-infused filling brims with Italian flavor, making this the kind of recipe you’ll want to tuck into with loved ones for a cozy night in. Whether you’re vegan or simply love bold, nourishing meals, Tuscan Chickpea Pot Pie is bound to earn a permanent spot in your dinner rotation.

Tuscan Chickpea Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Tuscan Chickpea Pot Pie lies in its simplicity: each ingredient has a unique role, working together to create a comforting and vibrant crowd-pleaser. Here’s what you’ll need and why you’ll love each component.

All-purpose flour: Essential for making a tender, flaky scratch-made crust if you want to go the extra mile.
Avocado-oil shortening: Keeps the pastry deliciously light and crisp, and is a great plant-based alternative.
Salt: Brings out the flavors in your pastry and filling.
Ice-cold water: The pastry’s secret weapon for maximum flakiness.
Coconut milk: Gives the filling its creamy, luxurious texture without any dairy.
Tomato paste: Packs a concentrated punch of umami and color, tying the whole filling together.
Vegetable broth: Adds depth and savory notes to your sauce.
Sun-dried tomatoes: Bring bright, tangy bursts that perfectly complement the creamy filling.
Garlic: For irresistible aroma and classic Italian backbone.
Italian seasoning: The blend that delivers those Tuscan herb vibes effortlessly.
Sweet potato: Adds color, gentle sweetness, and silky texture to the filling.
Chickpeas: The star protein, making every bite hearty and satisfying.
Spinach: Brightens the pie with color and a dose of greens.
Cornstarch (mixed with water): Quickly thickens your sauce, making it luscious and spoonable.
Salt and pepper: To taste, bringing balance to the final dish.

How to Make Tuscan Chickpea Pot Pie

Step 1: Prepare the Pastry

If you’re up for it, starting with homemade puff pastry gives your Tuscan Chickpea Pot Pie a next-level flaky topping. In a food processor, pulse together the flour, half of your cubed avocado-oil shortening, and the salt for about 10 to 12 pulses—this gets everything just barely combined. Then, add the rest of the shortening, pulse a few more times, and drizzle in the ice-cold water. Pulse a few times more until a shaggy dough comes together; then gently knead it on a floured surface and roll it out to fit your baking dish. Fold it up, wrap, and set it in the fridge while you prepare the filling. If using store-bought puff pastry, simply let it thaw while you work on the next steps.

Step 2: Soften the Sweet Potato

Chop the sweet potato into small cubes—about 1/4 inch ensures they cook up tender but hold their shape in the filling. A quick zap in the microwave for three minutes is all it takes to soften them perfectly and save you some oven time later. This game changer step means you get a perfectly textured filling every time.

Step 3: Mix Up the Filling

Grab a large bowl and stir together the coconut milk, tomato paste, minced garlic, Italian seasoning, a pinch of salt, those softened sweet potato cubes, chickpeas, and a generous shower of chopped spinach. Sprinkle in the sun-dried tomatoes for their magical flavor, and then whisk up a quick cornstarch slurry (equal parts cornstarch and water) before adding it to the mix. This creamy, vibrant medley will become the comforting center of your Tuscan Chickpea Pot Pie.

Step 4: Assemble and Top with Pastry

Preheat your oven to 425°F and grab a sturdy 9×13-inch casserole dish. Pour in your glorious chickpea filling, then gently drape your pastry over the top so it covers the entire dish. Trim and tuck the edges as needed, and don’t forget to cut three slits in the center—this little venting trick allows steam to escape, ensuring a crisp, golden crust every time.

Step 5: Bake to Golden Perfection

Pop the whole dish into the hot oven and bake for 20 to 30 minutes, keeping an eye out for that irresistible golden hue on top. When the pastry is puffed and lightly bronzed, your Tuscan Chickpea Pot Pie is ready to steal the show. Let it cool for five minutes, just to make serving easier (and your first bite safe from burning!), then dig in.

How to Serve Tuscan Chickpea Pot Pie

Garnishes

A final flourish of fresh basil leaves or parsley on top gives your Tuscan Chickpea Pot Pie a bright, inviting finish. You can also sprinkle on a little nutritional yeast or vegan parmesan if you like a savory, cheesy kick. A drizzle of good olive oil adds a lovely sheen and depth.

Side Dishes

Since Tuscan Chickpea Pot Pie is hearty all on its own, it pairs beautifully with a crisp green salad tossed in a lemony vinaigrette for contrast. Roasted asparagus or simply grilled vegetables are also perfect sidekicks, adding color and crunch to round out your meal.

Creative Ways to Present

For an extra-special touch, you can bake your Tuscan Chickpea Pot Pie in individual ramekins or small dishes—everyone will love getting their own mini pie. You can even use festive cookie cutters to cut shapes from the pastry before baking and arrange them on top for a playful twist. Either way, this dish loves to be shown off!

Make Ahead and Storage

Storing Leftovers

Once everyone’s had their fill, simply cover the pie tightly or transfer leftovers into airtight containers. Tuscan Chickpea Pot Pie keeps well in the fridge for up to three days, making it an ideal meal prep option or quick next-day lunch.

Freezing

This pot pie is also freezer-friendly! After baking, let it cool completely, then tightly wrap the dish in foil or transfer portions to lidded containers. Freeze for up to a month—just be sure to label the date, so you remember the delicious treasure hidden away.

Reheating

To reheat, simply pop the pie (or portions thereof) in a 350°F oven for 20–30 minutes until piping hot and the pastry is crisp again. If you’re in a hurry, the microwave works too, though the crust won’t be quite as flaky—still delicious in a pinch!

FAQs

Can I use a different non-dairy milk instead of coconut milk?

Absolutely! While coconut milk makes the filling especially rich and creamy, you can swap in cashew cream or even unsweetened soy milk. Just keep in mind the filling won’t be quite as luxuriously thick, but it’ll still be tasty.

Is store-bought puff pastry really as good as homemade?

Store-bought puff pastry can be a lifesaver on a busy weeknight, and many vegan brands are beautifully light and flaky! Homemade takes things up a notch, but don’t hesitate to use pre-made pastry for a quick, equally delicious Tuscan Chickpea Pot Pie.

How can I make this gluten-free?

Yes, you can make this recipe gluten-free by using a gluten-free flour blend for the pastry or picking up a gluten-free vegan puff pastry at the store. The filling is naturally gluten-free, so only the topping needs to be adapted.

Can I add other vegetables?

Definitely! Diced zucchini, roasted bell pepper, or peas are all lovely additions. Just try not to overload the filling, as you want to keep that perfect creamy, hearty balance in your Tuscan Chickpea Pot Pie.

What’s the best way to prep this in advance?

You can make the filling a day or two ahead and store it in the fridge. When you’re ready to bake, assemble the pie with the thawed pastry and pop it straight into the oven. This is especially handy for busy evenings and entertaining.

Final Thoughts

I can’t wait for you to experience the cozy flavors and satisfying textures baked into every bite of this Tuscan Chickpea Pot Pie. Whether it’s your first plant-based pot pie or a new addition to your comfort food repertoire, you’re in for something truly memorable. Gather your ingredients and treat yourself—you deserve it!