CHICKPEA POTPIES
My family loves potpies, and with this recipe, no one-not even my carnivores-misses the meat. Hungry teens and adults gobble them up! -Annette Woofenden, Middleboro, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 680 calories, Fat 39g fat (20g saturated fat), Cholesterol 76mg cholesterol, Sodium 1518mg sodium, Carbohydrate 72g carbohydrate (10g sugars, Fiber 9g fiber), Protein 11g protein.
CHICKPEA POT PIE
Make and share this Chickpea Pot Pie recipe from Food.com.
Provided by Abiner Smoothie
Categories Savory Pies
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 20
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.
HEARTY CHICKPEA POTPIE
This veggie potpie is so savory and satisfying! The spring veggies, easy prep and impressive presentation make it a perfect addition to Easter or other family dinners. -Deanna McDonald, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 496 calories, Fat 25g fat (11g saturated fat), Cholesterol 28mg cholesterol, Sodium 760mg sodium, Carbohydrate 61g carbohydrate (8g sugars, Fiber 6g fiber), Protein 8g protein.
EASY CHICKEN POTPIES
These are classic pot pies, with veggies, chicken, and golden crust. No one will resist them.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper.
- Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.
Nutrition Facts : Calories 274 g, Fat 13 g, Fiber 3 g, Protein 20 g, SaturatedFat 7 g
VEGGIE-PACKED CHICKPEA POT PIE RECIPE BY TASTY
Here's what you need: medium potatoes, olive oil, medium onion, garlic, celery, frozen corn, broccoli, carrots, mushroom, canned chickpea, fresh parsley, dried thyme, dried rosemary, fresh rosemary, fresh thyme, salt, pepper, flour, vegetable stock, nutritional yeast, soy milk, refrigerated pie crust
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 22
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!
Nutrition Facts : Calories 691 calories, Carbohydrate 75 grams, Fat 38 grams, Fiber 7 grams, Protein 9 grams, Sugar 12 grams
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VEGAN CHICKPEA POT PIE (GLUTEN
From frommybowl.com
5/5 (46)Total Time 1 hrCategory Main
- Combine all ingredients in a small pot and whisk to combine. Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes, whisking occasionally. Set the sauce aside while you prep the filling; it will thicken slightly.
- Cook the Filling: While you prep the filling, preheat the oven to 425F. Add a splash or water or oil to a large Nonstick pot over medium heat. Sauté the Onion, Celery, and Carrot until translucent, then add the spices and cook for an additional 1-2 minutes. Add the Potatoes to the pot along with ¼ cup of water, then cover and let steam for 5 minutes. Uncover, then stir in the Chickpeas, Peas, and thickened Sauce until well-combined.
- Pour the Chickpea & Veggie filling into a 9″ pie tin “lined” with a pre-baked Pie Crust, then cover with the additional unbaked pie crust. Use a fork or your fingers to “pinch” the top crust layer with the bottom layer, then cover the edges of the Pie Crust with tin foil (see notes). Bake at 425F for 15 minutes, then remove the foil and cook for an additional 10-12 minutes.
- Let the Pie sit for 5 minutes, then slice and serve as desired. Store leftovers in the fridge for up to 7 days
EASY VEGETARIAN CHICKPEA POT PIE | LIVE …
From liveeatlearn.com
4.8/5 (28)Total Time 1 hr 5 minsCategory Main DishesCalories 447 per serving
- Veggies: Preheat oven to 400°F (204°C). Heat oil in a large cast iron skillet over medium heat. Add onion, garlic, carrots, corn, and celery. Cook until veggies are tender and brightly colored, about 10 minutes. Transfer veggies to a bowl and wipe pan clean.
- Sauce: Melt butter in the cast iron over medium heat. Whisk in the flour, salt, and pepper, cooking until flour loses its raw floury smell, about 2 minutes. Gradually whisk in broth to form a thick sauce. Remove from heat and whisk to cool slightly, then slowly whisk in cream. Stir cooked veggies, fresh or frozen peas, and drained chickpeas into the sauce.
- Assemble: Top cast iron with puff pastry crust (either woven into strips or the entire dough covering the pie with slits cut in it to vent hot air). Trim the edges and tuck dough inside the pan. Brush with egg and set in the oven (put a large baking sheet on a rack below to protect against leaks.) Bake for 30 minutes, or until crust is golden brown.
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