Individual Chickpea Pot Pies
Good-for-you comfort food. A vegetarian dish hearty enough to satisfy any meat lover. Refrigerated pie dough makes for easy preparation. Top the pies as directed or get creative with cutting the dough into strips and forming a lattice – the bake times won't change and the taste will stay the same – fantastic!
Preheat oven to 400°F.
Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, 3 minutes or until softened. Add garlic; sauté 1 minute. Stir in the flour, salt and pepper until blended. Gradually whisk in broth.
Stir in almondmilk. Bring to a boil; cook, stirring constantly, 2 minutes or until thickened. Remove from heat.
Stir in the vegetables, chickpeas, potatoes and Italian seasoning. Divide mixture among 6 ungreased 10 ounce ramekins.
Unroll pastry; divide into 6 portions. Roll out each portion enough to cover ramekins; place pastry over filling and press gently to seal around edges. Cut slits in pastry. Place ramekins on a baking sheet.
Bake at 400°F for 25-30 minutes or until pastry is light brown.
- ½ cup chopped onion
- 2 Tbsps. olive oil
- 2 garlic cloves; minced
- ¼ cup all-purpose flour
- ½ tsp. salt
- ¼ tsp. pepper
- 2 cups vegetable broth
- 1 cup Almond Breeze Original almondmilk or Almond Breeze Unsweetened Original almondmilk
- 2 cups frozen mixed vegetables; thawed
- 1 can (15 oz.) chickpeas; rinsed and drained
- 2 cups frozen cubed hash brown potatoes
- 1 tsp. Italian seasoning
- 1 sheet refrigerated pie dough