Chickpea Potpies
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 4 servings.
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
Ingredients
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1 small onion, chopped
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6 tablespoons butter
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2 garlic cloves, minced
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6 tablespoons all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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3 cups vegetable broth
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2 cups frozen mixed vegetables, thawed
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1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
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1-1/4 cups frozen cubed hash brown potatoes
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1/4 cup heavy whipping cream
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3/4 teaspoon Italian seasoning
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1 sheet refrigerated pie crust
Directions
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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.
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2.
Stir in the vegetables, chickpeas, potatoes, cream and Italian seasoning. Divide mixture among 4 ungreased 10-oz. ramekins.
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3.
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.
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4.
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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