Individual Chickpea Pot Pies

Name: Individual Chickpea Pot Pies
Cook time: 40 min
Total time: 40 min
Yield: 6
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; 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

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

Directions

Step 1 complete
Preheat oven to 400°F.
Step 2 complete
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.
Step 3 complete
Stir in almondmilk. Bring to a boil; cook, stirring constantly, 2 minutes or until thickened. Remove from heat.
Step 4 complete
Stir in the vegetables, chickpeas, potatoes and Italian seasoning. Divide mixture among 6 ungreased 10 ounce ramekins.
Step 5 complete
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.
Step 6 complete
Bake at 400°F for 25-30 minutes or until pastry is light brown.