Hearty Chickpea Potpie

Total Time Prep: 35 min. Cook: 25 min.
Yield 6 servings
Contest Winner
Test Kitchen Approved
This veggie potpie is so savory and satisfying! The spring veggies, easy prep and impressive presentation make it a perfect addition to Easter or other family dinners. —Deanna McDonald, Grand Rapids, Michigan

Ingredients

  • Dough for double-crust pie
  • 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

Directions

  1. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Refrigerate 30 minutes. Preheat oven to 400°.
  2. Line unpricked crust with parchment. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is 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.
  3. 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.
  4. Spoon vegetable filling over bottom crust. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
  5. Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving.

Nutrition Facts

1 piece: 496 calories, 25g fat (11g saturated fat), 28mg cholesterol, 760mg sodium, 61g carbohydrate (8g sugars, 6g fiber), 8g protein.

This veggie potpie is so savory and satisfying! The spring veggies, easy prep and impressive presentation make it a perfect addition to Easter or other family dinners. —Deanna McDonald, Grand Rapids, Michigan
Recipe Creator

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