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Chickpea Potpies

 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! —Annette Woofenden Middleboro, MA
4 ServingsPrep: 15 min. Bake: 25 min.


  • 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.

2 of 2

Chickpea Potpies (continued)

Directions (continued)

  • 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.