Chickpea Pot Pie
Recipe Ingredients and Instructions to Download and Print: Chickpea Pot Pie (PDF)
Serves: 8 | Serving size, 1/8 of the pot pie
Ingredients
2 premade pie crusts (or your favorite pie crust recipe)
2 cups frozen mixed vegetables, cooked
1 (14.5 ounces) can diced potatoes
1 (15.5 ounces) can chickpeas (garbanzo beans)
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup low sodium vegetable broth
Directions
- Preheat the oven to 400 degrees F.
- 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.
- Steam frozen vegetables according to package directions. Drain and set aside.
- Drain and rinse potatoes and chickpeas. Combine vegetables, potatoes, and chickpeas 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.
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Add vegetable broth, heat until mixture is bubbling and thickened, stirring constantly.
- Remove from heat and add to vegetable, potato, and chickpea mixture. Mix well.
- Spoon vegetable mixture into the pie plate lined with the bottom pie crust.
- Top with second crust. Turn the edges of the pie crusts under to seal and flute edges. Cut slits in several places of the top pie crust.
- Bake for 35 to 40 minutes or until golden brown.
- Let pie sit for 15 minutes before serving.
