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Chickpea & Veggie Potpies

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My family loves potpies, and with this recipe, no one even misses the meat. It's that tasty. -Annette Woofenden Middleboro, MA

Prep: 15 min. Bake: 25 min. chickpea-veggie-potpies.jpg

3  cups hot water
1 tablespoon Taste of Home - Great Flavors Vegetable Stock Concentrate
1 small onion, chopped
6  tablespoons butter
2  garlic cloves, minced
6 tablespoons all-purpose flour
1/2  teaspoon salt
1/4 teaspoon pepper
2 cups frozen mixed vegetables, thawed
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/4 cups frozen cubed hash brown potatoes
1/4 cup heavy whipping cream
3/4 teaspoon Italian seasoning
1 sheet refrigerated pie pastry

To make broth, in a saucepan or 4-cup liquid measuring cup, whisk hot water and vegetable stock concentrate until blended.
   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° for 25-30 minutes or until pastry is golden brown. Yield: 4 servings.