Hearty Chickpea Potpie Recipe

5 1 1
Hearty Chickpea Potpie Recipe
Hearty Chickpea Potpie Recipe photo by Taste of Home
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Hearty Chickpea Potpie Recipe

Read Reviews
5 1 1
Publisher Photo
You won't miss the meat in this savory veggie potpie! The spring veggies, easy prep and impressive presentation make this a perfect addition to Easter or other family dinners. —Deanna McDonald, Grand Rapids, Michigan
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Cook: 25 min.

Ingredients

  • 1 package (14.1 ounces) refrigerated pie pastry
  • 3 tablespoons butter
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 cup (4 ounces) frozen peas, thawed
  • 1/4 cup all-purpose flour
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups vegetable broth
  • 1 can (15 ounces) chickpeas, rinsed and drained

Directions

Preheat oven to 400°. Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Line unpricked pastry with parchment paper. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove parchment paper and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
Meanwhile, in a large skillet, melt butter over medium heat. Add onions, celery and carrots; cook and stir until onions are translucent, about 5 minutes. Stir in potatoes and peas, cooking until vegetables are tender, 5-7 minutes. Whisk in next five ingredients. Increase heat to medium-high; gradually whisk in vegetable broth. Bring to a boil; cook, stirring constantly, until thickened, 4-6 minutes. Reduce heat; stir in chickpeas. Remove from heat.
Spoon vegetable filling over bottom crust. Unroll remaining pastry; place over filling. Trim; cut slits in top.
Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving. Yield: 6 servings.
Originally published as Hearty Chickpea Potpie in Taste of Home April/May 2017

Nutritional Facts

1 piece: 496 calories, 25g fat (11g saturated fat), 28mg cholesterol, 760mg sodium, 61g carbohydrate (8g sugars, 6g fiber), 8g protein.

  • 1 package (14.1 ounces) refrigerated pie pastry
  • 3 tablespoons butter
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 cup (4 ounces) frozen peas, thawed
  • 1/4 cup all-purpose flour
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups vegetable broth
  • 1 can (15 ounces) chickpeas, rinsed and drained
  1. Preheat oven to 400°. Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Line unpricked pastry with parchment paper. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove parchment paper and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  2. Meanwhile, in a large skillet, melt butter over medium heat. Add onions, celery and carrots; cook and stir until onions are translucent, about 5 minutes. Stir in potatoes and peas, cooking until vegetables are tender, 5-7 minutes. Whisk in next five ingredients. Increase heat to medium-high; gradually whisk in vegetable broth. Bring to a boil; cook, stirring constantly, until thickened, 4-6 minutes. Reduce heat; stir in chickpeas. Remove from heat.
  3. Spoon vegetable filling over bottom crust. Unroll remaining pastry; place over filling. Trim; cut slits in top.
  4. Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving. Yield: 6 servings.
Originally published as Hearty Chickpea Potpie in Taste of Home April/May 2017

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Reviews forHearty Chickpea Potpie

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Jeeper User ID: 97475 264797
Reviewed Apr. 17, 2017

"My family decided that they wanted a vegetarian meal for Easter. This was the perfect meal for the occasion. I made a few changes that I think really made it stand out! I only used 13/4 cup vegetable broth and then added 1/4 cream. I also added 1t thyme. In addition to the added ingredients I also made my own pie dough instead of using store bought."

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