Chickpea Potpies Recipe
Chickpea Potpies Recipe photo by Taste of Home

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, MA
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:4 servings
Contest Winning Test Kitchen Approved
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 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.


  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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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."

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."

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!!"

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."

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!!"

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