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A baked pot pie in a white ramekin with a golden crust, filled with vegetables and sauce, sits on a white plate with a forkful beside it. Garlic and herbs are in the background.

Individual Chickpea Pot Pies

Cook Time:
40 Minutes
Difficulty:
Medium
Serves Up To:
6 Servings

Nutrition Information

Total Fat
20g
Total Carbohydrates
58g
Cholesterol
5mg
Sodium
900mg
Dietary Fiber
9g
Sugars
5g
Protein
9g

Ingredients

  • 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
  • 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

Directions

  1. Preheat oven to 400°F.

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

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

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

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