Ingredients
- 1 package (14.1 ounces) refrigerated pie crust
- 3 tablespoons butter
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup (4 ounces) frozen peas, thawed
- 1/4 cup all-purpose flour
- 1 teaspoon poultry seasoning
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups vegetable broth
- 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
Reviews
This is delicious! I have an almost identical recipe I've been making for years. This is so tasty, no one will miss the meat. I double the recipe and make it in a 9"X13" pan. A real winner!
I love the addition of tumeric in this pot pie! I haven't ever used this in my traditional pot pie. I liked the substitution of chickpeas for chicken in this recipe, not to mention the fun play on words. The only suggestion I have is to add the peas later in the process so they do not cook down so much.
My family decided that they wanted a vegetarian meal for Easter. This was the perfect meal for the occasion. I made a few changes that I think really made it stand out! I only used 13/4 cup vegetable broth and then added 1/4 cream. I also added 1t thyme. In addition to the added ingredients I also made my own pie dough instead of using store bought.