Chickpea Potpies

My family loves potpies, and with this recipe, no one—not even my carnivores—misses the meat. Hungry teens and adults gobble them up!

Chickpea Potpies

Average Rating: 4.266666

TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 4 servings.

Ingredients

  • 1 small onion, chopped
  • 6 tablespoons butter
  • 2 garlic cloves, minced
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups vegetable broth
  • 2 cups frozen mixed vegetables, thawed
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 1-1/4 cups frozen cubed hash brown potatoes
  • 1/4 cup heavy whipping cream
  • 3/4 teaspoon Italian seasoning
  • 1 sheet refrigerated pie crust

Instructions

  • 1. Saute onion in butter in a large saucepan until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 2 minutes or until thickened.
  • 2. Stir in the vegetables, chickpeas, beans, potatoes, cream and Italian seasoning. Divide mixture among 4 ungreased 10-oz. ramekins.
  • 3. Unroll crust; divide into 4 portions. Roll out each portion to fit ramekins; place crust over filling. Trim, seal and flute edges. Cut slits in crust. Place ramekins on a baking sheet.
  • 4. Bake at 400° for 25-30 minutes or until crust is golden brown.

Nutrition Facts

1 potpie: 680 calories, 39g fat (20g saturated fat), 76mg cholesterol, 1518mg sodium, 72g carbohydrate (10g sugars, 9g fiber), 11g protein.