Ingredients
- 2 Pie Crusts Premade or homemade
- 2 cups Vegetables Frozen, cooked
- 1 can Potatoes 14½ ounces, diced
- 1 can Chickpeas 15½ ounces
- 2 Tablespoons Butter
- 2 Tablespoons Flour All-purpose
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 cup Vegetable Broth Low-sodium
Equipment
- Oven
- Stovetop
- Medium Bowl
- Medium Saucepan
- 9-inch Glass Pie Plate
Instructions
- Preheat the oven to 400°F.
- If using premade pie crusts, follow instructions for preparing piecrusts; or make your 2-crust pie crust recipe. Place the bottom crust in a 9-inch glass pie plate.
- Steam frozen vegetables according to package directions. Drain and set aside.
- Drain and rinse potatoes and chickpeas. Combine vegetables, potatoes, and chickpeas in a medium bowl.
- Melt butter over medium heat in a 2-quart saucepan. Stir in flour, garlic, and onion powder. Cook, stirring constantly until blended.
- Add vegetable broth, heat until mixture is bubbling and thickened, stirring constantly.
- Remove from heat and add to vegetable, potato, and chickpea mixture. Mix well.
- Spoon vegetable mixture into the pie plate lined with the bottom pie crust.
- Top with second crust. Turn the edges of the pie crusts under to seal and flute edges. Cut slits in several places of the top pie crust.
- Bake for 35 to 40 minutes or until golden brown.
- Let the pie sit for 15 minutes before serving.
Video
Nutrition
Nutrition Facts
Chickpea Pot Pie
Amount per Serving
Calories
258
Calories from Fat 126
% Daily Value*
Fat
14
g
22
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Cholesterol
8
mg
3
%
Sodium
338
mg
15
%
Potassium
145
mg
4
%
Carbohydrates
29
g
10
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
2461
IU
49
%
Vitamin C
5
mg
6
%
Calcium
21
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword All-Purpose Flour, AP Flour, Broth, Chicken Broth, Chickpeas, Flour, Frozen Vegetables, Garlic, Garlic Cloves, Garlic Powder, Low Sodium Broth, Mixed Vegetables, Pie Crust, Potato, Potatoes, Vegetable Broth