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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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My family loves potpies, and with this recipe, no oneânot even my carnivoresâmisses the meat. Hungry teens and adults gobble them up! âAnnette Woofenden Middleboro, MA Ingredients:
1 small onion, chopped |
6 tablespoons butter |
2 garlic cloves, minced |
6 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 cups vegetable broth |
2 cups frozen mixed vegetables, thawed |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1-1/4 cups frozen cubed hash brown potatoes |
1/4 cup heavy whipping cream |
3/4 teaspoon italian seasoning |
1 sheet refrigerated pie pastry |
Directions:
1. Saute onion in butter in a large saucepan until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 2 minutes or until thickened.
2. Stir in the vegetables, garbanzo beans, potatoes, cream and Italian seasoning. Divide mixture among four ungreased 10-oz. ramekins.
3. Unroll pastry; divide into four portions. Roll out each portion to fit ramekins; place pastry over filling. Trim, seal and flute edges. Cut slits in pastry. Place ramekins on a baking sheet.
4. Bake at 400° for 25-30 minutes or until pastry is golden brown. Yield: 4 servings.
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