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Chickpea Potpies Recipe

Chickpea Potpies Recipe

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. 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) 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

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.

Nutritional Facts

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

Reviews for Chickpea Potpies

Sort By :
MY REVIEW
PrplMonky5
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
alfoa
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
jilly61
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
Ald565
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
Nathansgramma
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!!"

MY REVIEW
sharonilene
Reviewed Jan. 19, 2014

"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."

MY REVIEW
Akish
Reviewed Jan. 11, 2014

"I just made this for dinner, really good. This is one I'm going to make again. Even my hubby loved it. We're always looking for new recipes. this one was great for a Saturday dinner."

MY REVIEW
arthurb3
Reviewed Jan. 11, 2014

"Yummy~~!"

MY REVIEW
KristineChayes
Reviewed Jan. 10, 2014

"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."

MY REVIEW
dflack628
Reviewed Jan. 10, 2014

"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."

MY REVIEW
laura Soulliere
Reviewed Jan. 10, 2014

"Easy. Like recipe. If people want to tell how hey made theirs, why do they not submit their own recipe?."

MY REVIEW
RachelE
Reviewed Sep. 20, 2013

"I made this like a chicken and biscuits recipe by making the soup on the stovetop (without the pie crust) and serving over biscuits- you could also put the biscuits on top while it's cooking with the lid on like chicken and dumplings. I added some sage and bullion, used regular diced potatoes, and used less broth and more milk since I didn't have cream. I skipped the butter, too. This turned out to be a great substitute for the traditional meat version, at least the way I made it. I will definitely make it again."

MY REVIEW
katlaydee3
Reviewed Apr. 6, 2013

"This was okay but not great; will probably not make again."

MY REVIEW
tnwldflower2
Reviewed Mar. 11, 2013

"This recipe was not stated to be vegetarian but I thought it would be a great thing to try since we are vegetarians. All was good until I tried to buy refrigerated pie pastry. Every one offered at my local groceries contained LARD, which is an animal product, that we do not include in our vegetarian diet. We did find box pie crust mix from betty crocker that seems to be vegetarian. Have not made this yet but will this week. Might add some cauliflower to the veggie mix. Looking forward to an alternative to chicken potpie. If it turns out great I will feed it to Mom and get her feed back, because she loves chicken potpie."

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