- 1 pkg. (14.1 oz.) refrigerated pie pastry
- 3 Tbsp. butter (we used salted butter)
- 1 cup diced onions (we used yellow onions)
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup (4 oz.) frozen peas, thawed
- ¼ cup all-purpose flour
- 1 tsp. poultry seasoning
- ½ tsp. ground turmeric
- ¼ tsp. salt (we used kosher salt)
- ¼ tsp. pepper (we used freshly ground black pepper)
- 2 cups vegetable broth
- 1 can (15 oz.) chickpeas, rinsed and drained
- Move your oven rack down lower (we went for the shelf directly below the middle) and preheat your oven to 400 degrees. Take a 9-inch pie plate out and unravel one of the pastry sheets onto it. Cut off any extra pastry that’s extending beyond the rim. Line the pastry with parchment paper, filling the bottom portion with pie weights or dried beans (we used dried lentils that we had on hand). Stick the pie plate in the oven to cook for 15 to 20 minutes or until the edges of the pie pastry have a light golden brown appearance. Take the paper and weights out, sticking the pie plate back in the oven for an additional 5 minutes. Place the plate on a wire rack to cool.
- While the pie pastry’s cooling, take a large skillet out and add the butter to it, setting the heat to medium. Once the butter’s melted, toss in the onions, celery and carrots, cooking for 5 minutes. Now add in the potatoes and peas, cooking for 5 to 7 minutes or until the vegetables are tender. Whisk in the following ingredients, turning the heat up to medium-high afterwards: flour, poultry seasoning, turmeric, salt and pepper. Now whisk in the broth, bringing the mixture to a boil. Continue cooking for another 4 to 6 minutes or until the mixture looks like it’s thickened up, stirring constantly during that time. Turn the heat down, stirring in the chickpeas afterwards. Take the skillet off the heat now.
- Place the skillet mixture in the cooled crust. Unravel the other pastry sheet and place it over the filling. Trim off any pastry extending beyond the rim and cut a few slits in the top pie dough.
- Stick the pie in the oven for 15 minutes or until the pie crust on top looks golden. Let the pie cool for 5 minutes before serving.
Makes 6 servings.
This really was a hearty, filling dish that’s perfect for eating on a cold day. The top pie crust didn’t look as golden all over as we wanted it to but when we ate it, it felt like it was cooked through. It never said anything about changing the oven rack but that’s what we had to do in order to get some color (we had to move it onto the middle rack to get any golden look to the pie crust). After the top pie crust had been cooking for at least 30 minutes, we pulled the potpie out in fear that we were going to burn the bottom or totally dry the dish out.
We got this recipe from Taste of Home.
We weren’t paid in any form to promote Taste of Home.
Take care everybody !