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Ready to Go SOUPS are back, available 250 mL & 1 L**** CHECK OUT THE FLAVOURS OF FALL*** FREE Weekly Deliveries in Toronto & G.T.A *** Free Canadian shipping with $100+ purchase
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Chickpea Pot Pie

This pot pie delivers on flavour, every time!! Buy the kit to make it easy, or just add the blend to some vegetables of your choice before you toss it in a pie shell!

INGREDIENTS

OR

  • 2 pie shells
  • 2 tbsp oil
  • 1/4 cup parmesan cheese
  • onion
  • garlic
  • carrot
  • celery
  • bell pepper
  • 2 tbsp Cole's Pot Pie Spice Blend
  • 1/4 cup flour
  • 400 g chickpeas
  • potato
  • salt and pepper to taste
  • 500 mL stock/water
  • 1/2 cup cream
  • 100 g corn
  • 1 egg

 

METHOD

1. All vegetables should be chopped into bite size pieces

2. Oil a cast iron dutch

3. Add parmesan cheese, cook for 30 seconds

4. Add onion and garlic, cook 3 minutes

5. Add carrots, celery, bell pepper, and spice blend

6. Add chickpeas and potato, along with salt and pepper

7. Add flour and stir to coat, about 3 to 5 minutes

8. Add stock/water, cream, parsley and corn

9. Bring to a boil, and then reduce heat while preparing crust and egg wash

10. Wipe edges of pie crust with wash

11. Add pot pie mixture to the centre of the pie shell

12. Invert second pie shell onto pie shell filled pot pie filling

13. Press edges down with a fork

14. Cut slits into the top pie shell crust to allow for steam to escape

15. Bake at 425 for 25 to 35 minutes, until pastry is golden brown; you may need to cover crust after 15 minutes of bake time

 


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