Individual Chickpea Pot Pies
Serves Up To
- 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
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.
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