Chickpea Curry Pot Pie

 This, my friends, is comfort food at its finest!

Even though I’m typically a healthy eater, I LOVE comfort food! Back when I was a kid, my favorite foods were as follows: chicken and dumplings, mashed potatoes and gravy, bread, bread, and more bread, any kind of pasta, pizza, chicken pot pie, you catch my drift. Are you sensing a pattern? Carbs! So of course I still crave many of those same flavors and textures, but definitely in a different kind of way. For example…


Instead of butter-loaded mashed potatoes with chicken or turkey gravy, I’m totally content with just a smidge of butter (or vegan butter) and covering them with a warm mushroom gravy. Instead of creamy alfredo pasta, I’m head over heels for homemade pesto and fresh tomato sauce over brown rice noodles. And instead of chicken pot pie, I’m all about this Chickpea Curry Pot Pie, loaded with fresh veggies and beans, but always topped with flaky {vegan and whole wheat} biscuits. See, you can have your healthy cake and eat it too!


Let talk about this recipe: the Chickpea Curry base is just a little spicy, packed with flavor, and so comforting, especially on a cold winter day. It’s super simple to tweak based on the vegetables you have in your fridge and the amount of seasoning you like. But I must admit, the best part about these pot pies is definitely the biscuits. These vegan whole wheat biscuits are a real winner! I actually used the same biscuit recipe from my Minestrone Pot Pie biscuits because they were so delicious, why recreate the wheel?! They’re soft and fluffy, but so healthy at the same time. You basically can’t lose!



What’s your favorite comfort food? If you’re looking for some other lightened up comfort food recipes, try some of these reader favorites:

Roasted Tomato Basil Pesto

Minestrone Pot Pie

Creamy Potato and Leek Soup

Asparagus and Lemon Brown Rice Risotto

Mushroom Lentil Gravy over Cauliflower Mash


Chickpea Curry Pot Pie {vegan}

Serves 6-8
Cook time 35 minutes
Dietary Vegan
Meal type Main Dish


for the chickpea curry

  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion, diced
  • 1 small zucchini, diced
  • 1 carrot, peeled and diced
  • 1 cup of cauliflower florets, cut into small pieces
  • 3-4 small red potatoes, diced
  • 1 cup chickpeas, cooked or canned (drained and rinsed)
  • salt and pepper to taste
  • 2 cups low sodium vegetable broth
  • 2 tbsp corn starch
  • 1 tbsp good curry powder
  • ½ tsp turmeric

for the whole wheat biscuits

  • 2 cups white whole wheat flour
  • 4 tsp baking powder
  • ½ tsp salt
  • ¼ cup coconut oil, at room temperature
  • ¾ cup unsweetened soy milk, or milk of choice
  • 1 tsp apple cider vinegar
  • 1 tbsp olive oil


Step 1
Preheat the oven to 425 degrees.
Step 2
In a large pot (I used my dutch oven), drizzle 2 tbsp of olive oil and add diced yellow onion. Cook for a few minutes on medium high heat, then add in carrots and zucchini. Sprinkle with salt and pepper, then stir. Cook for a few more minutes, then add in potatoes, chickpeas, and cauliflower. Stir the ingredients and continue to cook.
Step 3
In a large measuring cup, measure out 2 cups of vegetable broth. Whisk in corn starch and curry powder. Slowly pour the vegetable broth mixture over the cooking vegetables and stir. Let this pot simmer for 10-15 minutes, or until the potatoes and cauliflower are tender.
Step 4
While the pot is simmering, let’s make the whole wheat biscuits! In a large bowl, add whole wheat flour, baking powder, and salt. Stir to combine. Add coconut oil and use your fingers to knead the flour and coconut oil together. The dough should have a sandy texture once they are combined.
Step 5
In a separate measuring cup, mix the apple cider vinegar into the soy milk and let it sit for 5 minutes. Then, pour the milk mixture over the biscuit dough. Top with 1 tbsp of olive oil and stir until the biscuit dough is moist and sticky. Spread the biscuit dough over a sheet of parchment paper and press it out until it is about ¼ inch thick. Use a biscuit cutter or mason jar to cut out 8-10 biscuits.
Step 6
You can place the biscuits right on top of the chickpea curry if you are using a dutch oven or pan that can go into the stove. If not, ladle the chickpea curry into ramekins or a large baking dish and top with the biscuits. Brush olive oil onto the biscuits and place the dish(es) into the oven. Bake for 8 minutes, then brush biscuits with some more olive oil. Bake for an additional 2-3 minutes, then remove from the oven and cool!


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. this looks completely divine. i’m normally intimidated by homemade bread/biscuit/etc. recipes – but this looks simple enough…(hopefully!?)

    • I used to feel the same way, especially about biscuits, but these only take right around 10-15 minutes to make… not kidding! The first time was definitely a little intimidating, but now I can throw them together on a whim! It’s like most things, once you try it, it gets a little easier every time. Let me know what you think 🙂

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