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Hearty Chickpea Potpie

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
  • Total Time
    Prep: 35 min. Cook: 25 min.
  • Makes
    6 servings


  • 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


  • Preheat oven to 400°. Unroll 1 crust into a 9-in. pie plate; trim even with rim. Line unpricked crust with parchment. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are 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. Unroll remaining crust; 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.

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