Show Subscription Form






Chickpea Potpies Recipe
Chickpea Potpies Recipe photo by Taste of Home

Chickpea Potpies Recipe

Read Reviews
4.5 14
Publisher Photo
My family loves potpies, and with this recipe, no one—not even my carnivores—misses the meat. Hungry teens and adults gobble them up! —Annette Woofenden Middleboro, MA
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 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) garbanzo beans or chickpeas, 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 pastry

Nutritional Facts

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

Directions

  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, garbanzo beans, potatoes, cream and Italian seasoning. Divide mixture among four ungreased 10-oz. ramekins.
  3. Unroll pastry; divide into four portions. Roll out each portion to fit ramekins; place pastry over filling. Trim, seal and flute edges. Cut slits in pastry. Place ramekins on a baking sheet.
  4. Bake at 400° for 25-30 minutes or until pastry is golden brown. Yield: 4 servings.
Originally published as Chickpea Potpies in Simple & Delicious April/May 2013, p47

Reviews for Chickpea Potpies

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 24, 2016

"My husband and I liked all of this... except the chickpeas! We found them to be dry and didn't seem right with the rest of the filling. Next time I will add everything except the chickpeas because it's a great recipe otherwise. I made it as one big casserole, and used refrigerated crescent rolls instead of pie pastry (because I already had it on hand). I wouldn't recommend doing this because it quickly got soggy. I will stick with the pie pastry next time."

MY REVIEW
Reviewed Mar. 19, 2016

"Wonderful! I had enough filling for 5, but only had 4 ramekins. The filling makes a good stew so getting rid of it wont be a problem."

MY REVIEW
Reviewed Feb. 7, 2015

"This sounds really yummy!! Im going to try this. I used to do the bisquick one, but i like making everything from scratch.... so Thankyou for your recipe

Katlaydee3, could you tell me why you wouldn't make it again? Just curious, as i am thinking of making this!!"

MY REVIEW
Reviewed Sep. 25, 2014

"Have made this multiple times now. Very good recipe even for non-vegetarians; I have 2 vegetarians and two carnivores, and dinners can be tricky. This worked for everyone, and can even be made in the crockpot with the sauce thickened on the stove. A crust of your choice can be baked separately, tho we often do this without a crust and serve over egg noodles."

MY REVIEW
Reviewed Feb. 1, 2014

"This got rave reviews from my just turned vegetarian grandson. Didn't have pie crust so I used crescent rolls on top, no hash browns so I subbed with a diced potato partially cooked. Thanks for the recipe. Will def make again!!"

Loading Image