Chickpea Potpies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

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, MA

Chickpea Potpies Recipe

Chickpea Potpies

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 whipping cream

¾ 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 for 2 minutes or until thickened.

Stir in the vegetables, garbanzo beans, potatoes, cream and Italian seasoning.  Divide mixture among four ungreased 10 oz. ramekins.

Unroll pastry; divide into four portions.  Roll out each portion to fit ramekins; place pastry over filling.  Trim, seal and flute edges.  Cut slits in pastry.  Place ramekins on a baking sheet.

Bake at 400 F. for 25-30 minutes or until pastry is golden brown.         4 serving

 

(Recipe for Chickpea Potpies was on www.tasteofhome.com, 2014)