Chickpea Pot Pie Food

HEARTY CHICKPEA POTPIE

Steps:

• 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.

CHICKPEA POTPIES

Steps:

• 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 for 2 minutes or until thickened., Stir in the vegetables, chickpeas, potatoes, cream and Italian seasoning. Divide mixture among 4 ungreased 10-oz. ramekins., Unroll crust; divide into 4 portions. Roll out each portion to fit ramekins; place crust over filling. Trim, seal and flute edges. Cut slits in crust. Place ramekins on a baking sheet., Bake at 400° for 25-30 minutes or until crust is golden brown.

CHICKPEA POT PIE

Steps:

• Cook onion and oil in Dutch oven over medium heat for 15 minutes until browned. Stir in garlic, carrots and celery and saute for 5 minutes.
• Stir in 5 cups of the broth, the corn, chickpeas and all of the spices.
• Reduce the heat to medium-low and simmer for 30 minutes before stirring in noodles. Cook for an additional 5 minutes until noodles are tender then remove the bay leaves.
• Whisk together the cornstarch, flour and 1 cup of the broth. Stir this with the cream and parmesan cheeses into the vegetable mixture. Remove from heat. Cool then stir in the beans and peas.
• Preheat the oven to 375. Place puff pastry on top of the Dutch oven and tuck in the sides (You can also divide the mixture into small dishes and make individual pot pies).
• Pierce top in several places with knife and then bake 30-40 minutes until crust is flaky and brown.

CHICKEN POT PIE BURGERS

Steps:

• Melt 2 tablespoons of the butter in a cast-iron skillet over medium heat. Add the celery, carrot, shallot, chicken bouillon, celery seeds and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Transfer to a large bowl and let cool to room temperature.
• Meanwhile, melt the 2 remaining tablespoons butter in a small saucepan over medium heat. Add the flour and garlic powder and cook, whisking, 1 minute. Gradually add 1 cup milk and bring to a simmer, whisking constantly. Continue to simmer, whisking constantly, until thickened, about 2 minutes. Add the peas, 1/2 teaspoon salt and a generous amount of pepper. Take off the heat and keep warm, covered.
• Mix the panko into the cooked vegetables and mix in the remaining 2 tablespoons milk; let stand 5 minutes. Add the ground chicken, 1 teaspoon salt and a few grinds of black pepper. Form into four 3/4-inch-thick patties. Spray the cast-iron skillet and patties with nonstick spray. Heat the skillet over medium-high heat, then place the patties in the skillet sprayed-side down and spray the tops of the patties. Reduce the heat to medium, then cover and cook for 2 minutes. Flip the patties and cook, uncovered, until cooked all the way through and the centers are firm, about 2 more minutes. Serve on buns topped with the pea gravy and with extra gravy on the side.

CURRY CHICKPEA POTPIE

Steps:

• Boil 2 cups of water. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add millet, and saute until golden brown, 2 to 3 minutes, stirring frequently. Add another tablespoon butter and the boiling water to millet; return to a boil. Reduce heat to low; simmer, covered, 25 minutes. Transfer millet to a bowl to cool slightly; tent with foil to prevent from drying out. When cooled, stir in eggs, 3/4 teaspoon salt, and parsley.
• Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add broccoli to boiling water, and blanch for 20 seconds, until bright green. Transfer to ice-water bath to cool. Drain, and set aside.
• Heat oven to 350 degrees. Melt 1 tablespoon butter in a large saucepan over medium-high heat. Add onion; cook, stirring occasionally, 5 minutes. Add cabbage; cook, stirring occasionally, 3 minutes. Add garlic, ginger, and curry; cook 2 minutes. Pour in 2 cups water, and using a wooden spoon, scrape up any brown bits on bottom of pan. Add carrots, potatoes, lentils, and chickpeas, and bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 minutes. Stir in broccoli; season to taste with salt and pepper.
• Place the stew in a 1 1/2-quart ovenproof casserole; cover with millet mixture. Dot millet with remaining tablespoon butter; place on a baking sheet. Bake for 30 minutes, until golden brown and crisp. Serve with raita.

VEGGIE-PACKED CHICKPEA POT PIE RECIPE BY TASTY

Steps:

• Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
• Drain the potatoes in a colander.
• Divide the potatoes into two medium bowls and mash half of them. Set aside.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
• Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
• Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
• Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
• Remove the rosemary and thyme sprigs.
• Sprinkle the flour over the vegetables and mix well.
• Pour in half of the vegetable stock and stir.
• Add the nutritional yeast and stir well.
• Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
• Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
• Add the diced potatoes and stir.
• Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
• Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
• Brush the outside edges of the baking dish with the mix using a brush or your fingers.
• Preheat the oven to 350°F (180°C).
• Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
• Brush the top of the dough lightly with the oil-soy milk wash.
• Make a small X-shaped incision on the top of the crust.
• Bake for about 45 minutes or until the pie crust is golden.
• Enjoy!