Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Hearty Chickpea Potpie
Hearty Chickpea Potpie
Ingredients:
1 package (14.1 ounces) refrigerated pie crust
3 tablespoons butter
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced potatoes
1 cup (4 ounces) frozen peas, thawed
1/4 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable broth
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
About the Recipe
You won’t miss the meat in this savory veggie potpie!
The spring veggies, easy prep and impressive presentation make this a perfect addition to Easter or other family dinners.
Deanna McDonald, Grand Rapids, Michigan
Nutritional Info
Getting it done:
1. Preheat oven to 400°. Unroll one 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.
2. 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 five 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.
3. Spoon vegetable filling over bottom crust. Unroll remaining crust; place over filling. Trim; cut slits in top.
Ingredients:
1 package (14.1 ounces) refrigerated pie crust
3 tablespoons butter
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced potatoes
1 cup (4 ounces) frozen peas, thawed
1/4 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable broth
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
Getting it done:
1. Preheat oven to 400°. Unroll one 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.
2. 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 five 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.
3. Spoon vegetable filling over bottom crust. Unroll remaining crust; place over filling. Trim; cut slits in top.
About the Recipe
You won’t miss the meat in this savory veggie potpie!
The spring veggies, easy prep and impressive presentation make this a perfect addition to Easter or other family dinners.
Deanna McDonald, Grand Rapids, Michigan
Nutritional Info
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