Total TimePrep: 15 min. Bake: 25 min.
- 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
- 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.
- Stir in the vegetables, garbanzo beans, potatoes, cream and Italian seasoning. Divide mixture among four ungreased 10-oz. ramekins.
- 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.
- Bake at 400° for 25-30 minutes or until pastry is golden brown.
Nutrition Facts1 potpie: 680 calories, 39g fat (20g saturated fat), 76mg cholesterol, 1518mg sodium, 72g carbohydrate (10g sugars, 9g fiber), 11g protein.
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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.
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.
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 recipeKatlaydee3, could you tell me why you wouldn't make it again? Just curious, as i am thinking of making this!!
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.
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!!
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.
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.
Jan 11, 2014
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.
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.