Best 3 Hearty Chickpea Potpie Recipes
Craving a hearty and comforting meal that's also packed with flavor and nutrition? Look no further than our delectable Chickpea Pot Pie. This delightful dish combines the goodness of chickpeas, vegetables, and a creamy sauce, all encased in a flaky, golden crust. It's a perfect blend of textures and flavors, sure to satisfy even the most discerning palate.
In this article, we've gathered a collection of Chickpea Pot Pie recipes to cater to various dietary preferences and tastes. From classic to vegan and gluten-free options, there's a recipe here for everyone. Each recipe provides step-by-step instructions, a list of ingredients, and cooking tips to ensure a perfect pot pie every time.
Indulge in the traditional goodness of our Classic Chickpea Pot Pie, featuring a rich and savory filling made with chickpeas, vegetables, and a creamy sauce, all nestled in a flaky pie crust. For a healthier twist, try our Vegan Chickpea Pot Pie, which uses plant-based ingredients to create a delicious and nutritious meal. And if you're gluten-free, our Gluten-Free Chickpea Pot Pie has got you covered, with a crispy and flavorful crust made from alternative flours.
But the culinary journey doesn't end there. We've also included a Slow Cooker Chickpea Pot Pie recipe for those who prefer a hands-off approach. Simply toss all the ingredients into your slow cooker and let it do the work while you relax. And for a touch of international flair, try our Moroccan Chickpea Pot Pie, which infuses the classic dish with aromatic spices and a hint of sweetness.
No matter which recipe you choose, you're in for a delightful and satisfying meal that will warm your belly and soul. So gather your ingredients, preheat your oven, and let's embark on a delicious journey with our Chickpea Pot Pie extravaganza!
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.
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
HEARTY CHICKEN POT PIE
Nothing warms you like hearty chicken pot pie. This one's loaded with vegetables and has a tender, flaky crust made with Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
- Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
- Bake 30 minutes or until golden brown.
Nutrition Facts : Calories 225, Carbohydrate 27 g, Cholesterol 60 mg, Fiber 4 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 710 mg
Tips:
- For a thicker gravy, whisk together 1 tablespoon of cornstarch and 1 tablespoon of water in a small bowl before adding it to the pot.
- If you don't have any frozen peas, you can use fresh or canned peas instead. Just add them to the pot with the carrots and celery.
- If you're short on time, you can use a store-bought pie crust instead of making your own. Just be sure to pre-bake it according to the package directions.
- For a vegetarian version of this recipe, omit the chicken broth and use vegetable broth instead.
- This recipe can also be made in a slow cooker. Just add all of the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
Conclusion:
This hearty chickpea potpie is a delicious and comforting meal that's perfect for a cold night. It's also a great way to use up leftover chicken or vegetables. Plus, it's a relatively healthy dish that's packed with protein, fiber, and vitamins. So next time you're looking for a quick and easy weeknight meal, give this chickpea potpie a try. You won't be disappointed!
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