Chickpea Pot Pie

Course Main Course

Cuisine American

Keyword All-Purpose Flour, AP Flour, Broth, Chicken Broth, Chickpeas, Flour, Frozen Vegetables, Garlic, Garlic Cloves, Garlic Powder, Low Sodium Broth, Mixed Vegetables, Pie Crust, Potato, Potatoes, Vegetable Broth

Dietary Need Vegetarian

Cooking Method Oven, Stovetop

Prep Time 15

Cook Time 40

Resting Time 15

Total Time 1 10

Servings

Calories 258kcal

Author Recipe from: Maine EFNEP

Equipment

Oven
Stovetop
Medium Bowl
Medium Saucepan
9-inch Glass Pie Plate

Ingredients

2 Pie Crusts Premade or homemade
2 cups Vegetables Frozen, cooked
1 can Potatoes 14½ ounces, diced
1 can Chickpeas 15½ ounces
2 Tablespoons Butter
2 Tablespoons Flour All-purpose
½ teaspoon Garlic Powder
½ teaspoon Onion Powder
1 cup Vegetable Broth Low-sodium

Instructions

Preheat the oven to 400°F.
If using premade pie crusts, follow instructions for preparing piecrusts; 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 medium 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 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 the pie sit for 15 minutes before serving.

Video

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