Chickpea Pot Pie



1 package whole grain crusts, softened to package directions


  • 1/3 cup Earth Balance butter
  • 1/2 chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 3/4 cups vegetable broth
  • 1/2 cup plain, non-dairy milk
  • 2 cups cooked chickpeas (if using canned, be sure to drain and rinse)
  • 2 cups frozen mixed vegetables, thawed

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Preparation Instructions

  1. Heat oven to 425°F. Make pie crusts as directed for a two crust pie using a 9-inch, deep dish glass pie pan.
  2. Melt Earth Balance over medium heat in a 2-quart saucepan; add onion; cook 2-5 minutes, stirring frequently, until translucent; stir in flour, salt and pepper; stir in broth and non-dairy milk, cooking and stirring until mixture thickens.
  3. Add in chickpeas and mixed vegetables; remove from heat. Spoon chickpea mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent over-browning. Let stand 5 minutes before serving.

Recipe and image by Dawn Hutchins


Dan Nehring