This is a simple twist on the traditional Chicken Pot Pie.
I have a new love of CHICKPEA’S so I thought it would make for a great addition to a classic.
I loved the hearty flavor this pot pie gives and the multitude of veggies in this dish.
Served with a salad and crusty bread, it is a wonderful meal!
Ingredients you will need:
1 small onion, chopped
6 Tbsp butter
2 garlic cloves, minced
6 Tbsp flour
½ tsp salt
¼ tsp pepper
3 cups vegetable broth
2 cups frozen mixed vegetables, thawed
1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
1 ¼ cups frozen cubed hash brown potatoes
¼ cup heavy cream
1/2 tsp Italian seasoning
1 sheet refrigerated pie pastry
Saute onion in butter in a large saucepan until tender. Add garlic, cook 1 minute longer, stir in the flour, salt and pepper until blended. Gradually add broth; bring to a boil. Cook and stir 2 minutes or until thickened.
Stir in the vegetables, garbanzo beans, potatoes, cream, and Italian seasoning.
Divide mixture among 4 ramekins, ungreased, 10 oz size OR into a 9 inch pie pan.
Unroll pastry and roll out to fit pie pan; place over filling. Trim, seal and flute edges. Cut slits in pastry. Place pie plate on a baking sheet.
Bake at 400 F for 35-45 minutes or until pastry is golden brown.
Hello. I am Crystal from Cooking with Crystal and I have a passion for good food. I love polka dots. I love retro, but i love modern too. i love my 2 beautiful boys and God. I am an optimist. I love to cook. bake. read. and take photos. My website is all about my love of food. I love perfecting a recipe and sharing those with others. I hope that you look around and find some great recipes that you can share with your loves for years to come!
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