Chickpea Potpies Recipe
Chickpea Potpies Recipe photo by Taste of Home
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Chickpea Potpies Recipe

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4.5 14 15
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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, Massachusetts
Featured In: Top 10 Potpie Recipes
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 4 servings


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


  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

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PrplMonky5 User ID: 6612040 248573
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."

alfoa User ID: 2078080 245674
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."

jilly61 User ID: 8249166 219915
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!!"

Ald565 User ID: 7073617 139471
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."

Nathansgramma User ID: 376985 125895
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!!"

sharonilene User ID: 2813305 200429
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."

Akish User ID: 6632657 139470
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."

arthurb3 User ID: 90492 127469
Reviewed Jan. 11, 2014


KristineChayes User ID: 1441542 125879
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."

dflack628 User ID: 6932371 119497
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."

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