It’s been a fabulous week here, with temperatures rising up just enough to finally leave the coats at home. Plus, most schools are out here this week, which means empty trains and a nice, quiet commute.
I have to admit that I’ve been trying to enjoy the weather, spending less time in the kitchen and more time outside whenever possible.
During the winter, I feel like I can hole myself up and cook for hours on end, but when it starts to get a little warmer, it’s harder for me to want to stay inside.
However, the recipe I’m sharing today is well worth missing the gorgeous weather and staying in the kitchen for a bit–trust me. I’m actually really excited to share today’s recipe with you because it’s amazing. Seriously–this is the kind of recipe you’ll want to save and make again and again.
When I originally had the idea for these cute little pot pies, I was pretty excited to make them. I raced out and bought my ingredients…which then sat in my fridge for about a week, unused.
While I loved the concept of these pot pies, I kept putting off the task of actually making them because I thought it was going to be a lot of work.
I was totally wrong, though.
These mini pot pies are actually really simple to make and 100% worth it. They’re also perfect for meal prep, since you can whip up a batch of these and enjoy them all week long.
Chickpeas are high in fiber and protein, making them a great substitute for the “chicken” in traditional chicken pot pie.
This recipe also features tons of other veggies, amping up the fiber and micronutrient content even more. Celery, potatoes, carrots, onions, garlic, and peas are all included in each flavorful bite.
If, like me, you want to minimize prep time for this recipe so you can get out there and enjoy the beautiful spring weather, you can also make this into a single chickpea pot pie instead of making mini versions.
This cuts down on the time requirement quite a bit. You can simply use a pre-made pie crust, spread your batter onto the bottom, and top it with another crust.
However you decide to make this delicious chickpea pot pie, you’re guaranteed to love it! If you give this yummy recipe a try, leave me a comment and let me know what you think! I’d love to hear your thoughts 🙂
| Prep Time | 30 minutes |
| Cook Time | 40 minutes |
| Servings |
muffins
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- 2 tbsp butter
- 1 clove garlic, minced
- 1/4 onion, diced
- 2 stalks celery, diced
- 1 carrots, peeled and diced
- 1/4 cup flour
- 1 1/2 cup vegetable broth
- 1 cup potatoes, chopped
- 1/2 can chickpeas, drained
- 1 pkg pie crusts (2 pie crusts)
- 1/4 tsp basil
- 1/4 tsp thyme
Ingredients
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- Preheat oven to 400 F.
- Melt butter in pot over medium heat. Add garlic, onions, carrots, and celery and cook for 3-4 minutes, until soft.
- Mix in flour and let it cook 1 minute. Then slowly add in vegetable broth and let it cook 1 more minute.
- Turn down heat to simmer and add potatoes. Cook for 7-8 minutes, until potatoes have softened. Add in chickpeas and spices, then remove from heat.
- Unroll pre-made pie crust and use a circular cookie cutter, glass, or can to cut out 12 circles slightly bigger than each muffin cup. This can vary based on the size of your muffin tin.
- Grease muffin tin and press mini pie crusts into muffin cups. Spoon filling into each mini crust with approximately 1-2 tbsp of mixture, careful not to overfill.
- Use remaining crust dough to add tops to each mini pot pie. Cut into strips to form a lattice top or cut into circles and press to form seal between top and bottom crust.
- Bake for 30-40 minutes or until crust is lightly golden. Remove from heat and let cool 10 minutes before removing from muffin tin.
Alternatively, you can make a single chickpea pot pie by pressing pre-made pie crust into bottom of pie pan, spreading filling onto the bottom, and topping with second pie crust. Press with your fingers to form a seam connecting the top and bottom crusts before baking.
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