July 20, 2021 2 min read

This is our twist on the classic pot pie, with flaky pastry and filled with chickpeas, seasonal vegetables and Dibble Sour Cream to make it extra creamy! Super comforting and easy to make, we hope you'll love making these as much as we did. Happy cooking!

Prep Time 35 minutes

Cook Time 25 minutes

Serves 4-6

Difficulty Easy


  • 1 Tbsp Vegetable Oil
  • 2 Tbsp Vegan Butter
  • 2 Tbsp Vegan Butter, melted
  • 1/2 Brown Onion, diced
  • 2 Garlic Cloves, sliced
  • 1 Tbsp Salt
  • 1/2 Tbsp Black Pepper
  • 150g White Button Mushrooms
  • 1 Small Carrot, diced
  • 1 Small White Washed Potato, diced
  • 1/2 Cup Leek, thinly sliced
  • 2 Bay Leaves
  • 2 Sprigs of Thyme
  • 1 Cup Vegetable Stock
  • 1 Tbsp Soy Sauce
  • 2 Tbsp Corn Starch
  • 4 Tbsp Dibble Sour Cream
  • 1 Can Chickpeas, drained and rinsed
  • 6 Vegan Puff Pastry Sheets


  1. In a medium pot on medium heat, add the oil, 2 Tbsp butter, onions, garlic, 1/2 tsp salt, 1/4 tsp pepper and cook for 3 minutes, stirring occasionally.
  2. Add the mushrooms, 1/2 tsp salt, 1/4 tsp pepper and cook for 4 minutes, stirring occasionally. 
  3. Add the carrot, potato, 1/2 tsp salt, 1/4 tsp pepper and cook for 5 minutes, stirring occasionally. 
  4. Add the leek, 1/2 tsp salt, 1/4 tsp pepper and cook for 3 minutes, stirring occasionally.
  5. Add the bay leaves and thyme. 
  6. In a small mixing bowl, add the vegetable stock, soy sauce and thoroughly mix in the corn starch. Add this mixture to the pot and stir through.
  7. Add Dibble Sour Cream, place a lid on the pot, bring the pot to a boil then turn down to a simmer and cook for 20 mins, stirring occasionally. 
  8. Add the chickpeas, 1/2 tsp salt, 1/4 tsp pepper and cook for 3 minutes, stirring occasionally. 
  9. Pour the filling into a large bowl and let it cool down to room temperature. 
  10. Preheat the oven to 180°C. 
  11. Place 1 sheet of puff pastry on a lightly dusted workbench and cut out circles using a 8cm cookie cutter.
  12. Add 1 Tbsp of the filling onto the centre of the circular puff pastry then gently place another circular piece on top of the filling. Gently press down around the sides of the circle and then using a fork, firmly press down along the outer edges of the circles, ensuring the pie is completely closed. Using the cookie cutter, trim off any excess pastry to form an even circular shape. Complete this for the remainder of the puff pastry sheets and filling then place on a lined baking tray. Note: you can freeze excess puff pastry and filling for later use if you don't want to bake all the mini pot pies. 
  13. Brush the top surface of the mini pot pies with the melted vegan butter than top with a light pinch of salt and pepper.
  14. Bake for 16 minutes or until golden brown.
  15. Enjoy!


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