Turnip Leek And Chickpea Pot Pie Food

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!

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, POTATO, AND LEEK POTPIE

Steps:

• Preheat oven to 450°F.
• Cook bacon in a large Dutch oven over medium heat until almost crisp, stirring frequently. Increase heat to medium-high. Add potato and carrot; saute 3 minutes, stirring occasionally. Add chicken to pan; saute 3 minutes or until lightly browned, stirring occasionally. Stir in flour, leek, salt, and pepper; saute 1 minute, stirring frequently.
• Slowly add broth to pan, stirring constantly; bring to a boil. Cook 2 minutes or until slightly thick, stirring occasionally. Spoon 1 1/4 cups mixture into each of 6 (8 ounce) ramekins. Cut dough into 6 (4 inch) circles (reroll dough scraps, if necessary). Place over ramekins, folding under and pressing down on edges to seal.
• Combine milk and egg white; brush over dough. Cut small slits in dough to vent. Bake at 450 for 30 minutes or until golden. Let stand 10 minutes.

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.

CHICKEN & LEEK POT PIES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Chop the parsnips and potatoes into chunks, then boil for 15 mins until tender. Drain, reserving the water, then mash with a little seasoning.
• Cut chicken into small chunks, then toss in the cornflour. Heat the oil in a large pan, add the leeks, then fry for 3 mins until starting to soften. Add the chicken and 200ml water from the potatoes, then bring to the boil, stirring. Reduce the heat, then gently simmer for 10 mins, until the chicken is just tender. Remove from the heat, then stir in the lemon zest, parsley, crème fraîche and mustard.
• Divide the chicken filling between four 300ml pie dishes. Spoon over the mash and spread roughly with a fork to seal in the filling. Bake for 25 mins until the topping is crisp and golden.

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.