Hearty Chickpea Potpie

Name: Hearty Chickpea Potpie
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 6 servings.
Ingredients: 1 package (14.1 ounces) refrigerated pie pastry; 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, rinsed and drained

You won't miss the meat in this savory veggie potpie! The spring veggies, easy prep and impressive presentation make this a perfect addition to Easter or other family dinners. —Deanna McDonald, Grand Rapids, Michigan

Ingredients

1 package (14.1 ounces) refrigerated pie pastry
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, rinsed and drained

Directions

Preheat oven to 400°. Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Line unpricked pastry with parchment paper. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove parchment paper 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 five 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. Unroll remaining pastry; place over filling. Trim; cut slits in top.
Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving.

Nutrition Facts

1 piece: 496 calories, 25g fat (11g saturated fat), 28mg cholesterol, 760mg sodium, 61g carbohydrate (8g sugars, 6g fiber), 8g protein.

Originally published as Chickpea Potpie in Taste of Home April/May 2017

Reviews

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Average Rating:

KristineChayes

Feb 16, 2018

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!
rwippel

Jun 26, 2017

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.
Jeeper

Apr 17, 2017

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.