Veggie Packed Chickpea Pot Pie Recipe By Tasty

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SEMI-HOMEMADE VEGGIE-PACKED POT PIE 2 WAYS RECIPE BY TASTY



Semi-Homemade Veggie-Packed Pot Pie 2 Ways Recipe by Tasty image

Here's what you need: oil, yellow onion, large carrots, garlic, celery, mushroom, salt, pepper, italian seasoning, all-purpose flour, lemon juice, vegetable broth, almond milk, broccoli floret, rotisserie chicken, pie crust, small egg

Provided by Crystal Hatch

Categories     Dinner

Yield 6 servings

Number Of Ingredients 17

2 tablespoons oil
1 yellow onion, diced
3 large carrots, sliced
2 cloves garlic, minced
3 ribs celery, sliced
2 cups mushroom, sliced
salt, to taste
pepper, to taste
1 tablespoon italian seasoning
¼ cup all-purpose flour, or arrowroot, plus more as needed
2 tablespoons lemon juice
1 cup vegetable broth
2 cups almond milk
2 cups broccoli floret
2 cups rotisserie chicken, heaping amount, shredded
2 crusts pie crust, 1 store-bought package or 1 package of store-bought biscuit dough (6 biscuits)
1 small egg, beaten

Steps:

  • In a large pot over medium heat, heat the oil. Add the onion and carrots and cook 5 minutes, or until the onions begin to turn translucent.
  • Add the garlic, celery, and mushrooms and cook another 5 minutes, or until tender.
  • Add the salt, pepper, Italian seasoning, and arrowroot starch. Stir to combine.
  • Add the lemon juice, vegetable broth, almond milk, broccoli, and chicken. Stir to combine. Add more arrowroot, if necessary, to reach desired thickness. Remove mixture from heat and allow to cool.
  • Preheat the oven to pie crust or biscuit package specification.
  • To make one family-style pie: Place one pie crust into an ungreased 9-inch (23-cm) pie dish. Fill with the vegetable mixture. Top with the second pie crust, folding under any excess crust and crimping the edges with a fork.
  • Brush the crust evenly with beaten egg. Cut a few slits in the top crust.
  • Bake according to pie crust packaging.
  • Cut and serve warm.
  • To make individual pies: Arrange 6 or more ramekins or bowls on a baking sheet.
  • Scoop the vegetable mixture into the ramekins.
  • Top each ramekin with 1 uncooked biscuit.
  • Bake according to biscuit packaging.
  • Enjoy!

Nutrition Facts : Calories 664 calories, Carbohydrate 57 grams, Fat 38 grams, Fiber 6 grams, Protein 23 grams, Sugar 9 grams

CHICKPEA SQUASH POT PIE



Chickpea Squash Pot Pie image

This dish is inspired by Molly's braised brisket but made vegetarian...with protein-packed chickpeas instead of beef. She incorporates all the same flavors of her favorite braised brisket dish, including its signature full-bodied red wine heartiness, then makes it extra special by covering it with a za'atar-speckled blanket of crispy phyllo.

Provided by Molly Yeh

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 23

1 tablespoon extra-virgin olive oil
2 tablespoons (28 grams) unsalted butter, plus 6 tablespoons (84 grams), melted and cooled
2 medium carrots (250 grams), cut into 1/2-inch chunks
2 stalks celery (150 grams), cut into 1/2-inch chunks
1 medium yellow onion (190 grams), chopped
Kosher salt
1 tablespoon fresh thyme leaves
2 teaspoons za'atar, plus more for sprinkling
1 teaspoon paprika
Pinch cayenne
4 cloves garlic, chopped
1 cup dry red wine, such as Cabernet Sauvignon
2 cups vegetable broth
One 15-ounce (470-gram) can crushed tomatoes
Two 15.5-ounce (878-gram) cans chickpeas (garbanzo beans), drained and rinsed
1/4 cup (8 grams) chopped fresh Italian parsley, plus more for garnish
1 small butternut squash (690 grams), peeled, seeded and cut into 1/2-inch chunks
1 Golden Delicious or other cooking apple, unpeeled, cut into 1/2-inch chunks
1 bay leaf
1 tablespoon apple cider vinegar
1 tablespoon honey
9 to 10 sheets phyllo
Flaky salt, for sprinkling

Steps:

  • Arrange an oven rack in the middle position and preheat the oven to 375 degrees F.
  • In a 12-inch cast-iron pan over medium heat, add the oil and 2 tablespoons of butter. When the butter is melted, add the carrots, celery and onions and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onions are softened, about 7 minutes. Add the thyme, za'atar, paprika, cayenne and garlic and cook until sizzling, about 30 seconds. Add the red wine. Bring to a boil and then lower to a simmer to reduce by half, 1 to 2 minutes. Add the broth and tomatoes and bring to a simmer. Simmer for 5 minutes. Add the chickpeas, parsley, butternut squash, apple and bay leaf and bring back to a simmer. Simmer for 10 to 15 minutes, until the vegetables are tender and the sauce is thickened.
  • Add the vinegar and honey and season with 1 teaspoon kosher salt. Remove from the heat.
  • Lay the phyllo on your work surface. Brush 1 sheet with some of the melted butter and sprinkle with a little za'atar. Slide your hands under the sheet and loosely crumple it from underneath; it should sort of look like a messy rose. Lay on top of the pot pie. Repeat with the remaining phyllo and butter, sprinkling each with a little za'atar. Sprinkle all over with a little flaky salt. Bake until the phyllo is crisp and golden and the vegetables are tender, 25 to 30 minutes. Sprinkle with a little more parsley and serve.
  • Let leftover pot pie come to room temperature and then store, phyllo on top, in a covered container in the fridge for up to 2 days.

VEGGIE-PACKED CHICKPEA POT PIE RECIPE BY TASTY



Veggie-Packed Chickpea Pot Pie Recipe by Tasty image

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

5 medium potatoes, peeled and diced
4 tablespoons olive oil, divided
1 medium onion, minced
2 cloves garlic, minced
2 stalks celery, chopped
1 cup frozen corn
1 cup broccoli
2 carrots, diced
1 cup mushroom, quartered
1 cup canned chickpea, drained and rinsed
½ cup fresh parsley, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 sprig fresh rosemary
1 sprig fresh thyme
salt, to taste
pepper, to taste
2 tablespoons flour
2 cups vegetable stock
¼ cup nutritional yeast
2 tablespoons soy milk, or almond milk
1 refrigerated pie crust

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 CHICKPEA POTPIE



Hearty Chickpea Potpie image

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

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

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

Steps:

  • Preheat oven to 400°. Unroll 1 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., 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., Spoon vegetable filling over bottom crust. Unroll remaining crust; place over filling. Trim; cut slits in top., Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 496 calories, Fat 25g fat (11g saturated fat), Cholesterol 28mg cholesterol, Sodium 760mg sodium, Carbohydrate 61g carbohydrate (8g sugars, Fiber 6g fiber), Protein 8g protein.

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