Mini Chickpea Pot Pies
This vegetarian take on a classic dish is tasty, satisfying, and bursting with flavor. Full of vegetables, protein, and fiber, it’s the perfect dinner dish.
Servings Prep Time
12muffins 30minutes
Cook Time
40minutes
Servings Prep Time
12muffins 30minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Preheat oven to 400 F.
  2. Melt butter in pot over medium heat. Add garlic, onions, carrots, and celery and cook for 3-4 minutes, until soft.
  3. Mix in flour and let it cook 1 minute. Then slowly add in vegetable broth and let it cook 1 more minute.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake for 30-40 minutes or until crust is lightly golden. Remove from heat and let cool 10 minutes before removing from muffin tin.
Recipe Notes

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.