Hearty Chickpea Potpie
TOTAL TIME: Prep: 35 min. Cook: 25 min.
YIELD: 6 servings.
This veggie potpie is so savory and satisfying! The spring veggies, easy prep and impressive presentation make it a perfect addition to Easter or other family dinners. —Deanna McDonald, Grand Rapids, Michigan
Ingredients
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Dough for double-crust pie
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3 tablespoons butter
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1 cup diced onions
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1 cup diced celery
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1 cup diced carrots
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1 cup diced potatoes
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1 cup (4 ounces) frozen peas, thawed
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1/4 cup all-purpose flour
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1 teaspoon poultry seasoning
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1/2 teaspoon ground turmeric
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 cups vegetable broth
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1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
Directions
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1.
On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Refrigerate 30 minutes. Preheat oven to 400°.
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2.
Line unpricked crust with parchment. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove parchment and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
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3.
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 5 ingredients. Increase heat to medium-high; gradually whisk in vegetable broth. Bring to a boil; cook, stirring constantly, until thickened, 4-6 minutes. Stir in chickpeas. Remove from heat.
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4.
Spoon vegetable filling over bottom crust. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
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5.
Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving.
Nutrition Facts
1 piece: 496 calories, 25g fat (11g saturated fat), 28mg cholesterol, 760mg sodium, 61g carbohydrate (8g sugars, 6g fiber), 8g protein.
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