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Chickpea Potpies

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
  • 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) chickpeas or garbanzo beans, 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 crust


  • 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, chickpeas, potatoes, cream and Italian seasoning. Divide mixture among 4 ungreased 10-oz. ramekins.
  • Unroll crust; divide into 4 portions. Roll out each portion to fit ramekins; place crust over filling. Trim, seal and flute edges. Cut slits in crust. Place ramekins on a baking sheet.
  • Bake at 400° for 25-30 minutes or until crust is golden brown.
Nutrition Facts
1 potpie: 680 calories, 39g fat (20g saturated fat), 76mg cholesterol, 1518mg sodium, 72g carbohydrate (10g sugars, 9g fiber), 11g protein.
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  • PrplMonky5
    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
    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
    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!!

  • Ald565
    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
    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
    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
    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
    Jan 11, 2014


  • KristineChayes
    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
    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.