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
Hearty Chickpea Potpie Recipe photo by Taste of Home
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
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°.
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.
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.
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.
Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving.
Dough for double-crust pie
Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.