Cooperative Extension: Food & Health

• Preheat the oven to 400°F.
• Clean the kitchen area and wash hands with soap and water.
• If using premade pie crusts, follow instructions for preparing pie crusts; or make your 2-crust pie crust recipe. Place the bottom crust in a 9-inch glass pie plate.
• Wash hands with soap and water after handling pie crust.
• Cook frozen vegetables according to package directions. Drain and set aside.
• Drain and rinse canned potatoes and beans. Combine cooked vegetables, potatoes, and beans in a mixing bowl.
• Melt butter over medium heat in a 2-quart saucepan. Stir in flour, garlic, and onion powder. Cook, stirring constantly until blended.
• Add vegetable broth, heat until mixture is bubbling and thickened, stirring constantly.
• Remove from heat and add to vegetable, potato, and bean mixture. Mix well.
• Spoon vegetable mixture into the pie plate lined with the bottom pie crust.
• Top with the second crust. Turn the edges of the pie crusts under to seal and flute the edges. Cut slits in several places in the top pie crust.
• Bake for 35 to 40 minutes or until golden brown.
• Cook until the internal temperature reaches 165°F on a food thermometer.
• Let the pie sit out for 15 minutes before serving to let the filling cool and thicken.

Storage

• For safety, refrigerate any leftovers in an airtight container as soon as possible, or within 2 hours, and use within 4 days.
• Leftovers can also be frozen in freezer-grade containers and used within 3 to 4 months for best quality. The chickpea pot pie mixture can also be frozen for future use before combining it with the pie crust.