- 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
- 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.
- Stir in the vegetables, garbanzo beans, potatoes, cream and Italian seasoning. Divide mixture among four ungreased 10-oz. ramekins.
- 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.
- Bake at 400° for 25-30 minutes or until pastry is golden brown. Yield: 4 servings.
Reviews forChickpea Potpies
"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."
"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."
"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 recipeKatlaydee3, could you tell me why you wouldn't make it again? Just curious, as i am thinking of making this!!"
"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."
"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!!"
"My husband and I really liked this! I made my own piecrust and used a 9x13 pan. I also baked it at 350 for 1 hour because my vegetables and potatoes were still partially frozen. The only change I think I might make next time is to use chicken broth for a little more flavor."
"This recipe was excellent! I made this a while back and used one 13" X 9" pan. I used a medium onion and milk, not cream. I will definitely make this again."
"This sounds good, but I have a question. Has anyone made this in one pan? I don't have four large ramekins and normally make my pot pies in one baking dish."