Chick-Pea Pot Pie

We are big fans of pot pie. It’s all about the crust, I’m sure, but there’s also something deeply satisfying in a one-dish dinner.

I most often make chicken pot pie from our leftover roast chicken, but when it’s Meatless Monday, I make one critical substitution.

Chick peas, or garbanzo beans, are a great source of protein. They are flexible in the kitchen – try them pan fried as an appetizer, added to a salad, or roasted alongside cauliflower, then stirred into an Indian-spiced sauce. Or, make this twist on an old favorite.

Meatless Monday #2

12 thoughts on “Chick-Pea Pot Pie”

  1. Hello Mrs WheelBarrow,
    Nice dish for our veggie friends.
    What is turbinado sugar? Why use it instead of the norm?

    Getting ready for our next big snow storm!!
    cheers, Hannah’s Mother

    1. Hi HM,
      Turbinado sugar is coarser – the Raw Sugar you see at Starbucks! I like the little crunch it gives the caramelized onion, but you could use any sugar in a pinch. xoLouie’s Mom

  2. Happy accidents! I pressure canned chickpeas yesterday but the some of the seals failed (I am still finessing those new Tatler lids!) so I had about 3 quarts of chickpeas to start using up! I remembered seeing your recipe for a Meatless Monday pie. You know what they say…when in Rome…make chickpea pie! Pastry crust was wonderfully flaky and the pie was delightfully delicious. I am so totally surprised that a chickpea can have such flair! Thank you.

    1. I’ve had disappointments with the Tatler lids, too. I want to use them, but I had to throw out 4 qts of chicken stock last week, and I’m really mad at Tatler now! Glad you liked the pie. It’s one of our favorites.

  3. Pot pies are things I make all the time, with or without meat. I love using chickpeas, they don’t get as mushy as other types of beans.

    A couple of ideas I have for changing things up: since I’m allergic to mushrooms, I often substitute cauliflower or squash. When using cauliflower, I like to go with an Indian spice blend. When using squash, clearly Southwestern is the way to go 🙂 Might need to tinker with the lemon and vermouth of this recipe for these changes – haven’t tried

    I generally find I don’t need or want to add extra sugar, though.

    Looking forward to a bunch of pot pies in the near future!

    1. Hi Dana, At this time of year, I tend to make winter salads with endive, fennel and radish – all sliced thin, then tossed with a simple lemony vinaigrette. Alternately, consider mache or frisee – both lovely winter greens.

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