Individual Chickpea Pot Pies

Prep Time



Cook Time





Serves Up To



Nutrition Information

Total Fat20g
Total Carbohydrates58g
Dietary Fiber9g


  • 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


  1. 1

    Preheat oven to 400°F.

  2. 2

    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.

  3. 3

    Stir in almondmilk. Bring to a boil; cook, stirring constantly, 2 minutes or until thickened. Remove from heat.

  4. 4

    Stir in the vegetables, chickpeas, potatoes and Italian seasoning. Divide mixture among 6 ungreased 10 ounce ramekins.

  5. 5

    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.

  6. 6

    Bake at 400°F for 25-30 minutes or until pastry is light brown.

Made with these products:

Original Almondmilk Photo

Original Almondmilk

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Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

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