It’s probably too warm to make this in most parts of the country now, but if a cool evening springs up, I recommend this easy to prepare, tasty dish.
I adapted this recipe from my friend Andrea’s recipe for chicken pot pie. Her original recipe calls for Veg-All, which I just can’t bring myself to use (sorry, Andrea). But if you want to, you can substitute the Veg-All for the frozen veggies and potato.
I had a little trouble getting my crust to brown quickly enough this last time. Next time I make it, I’ll try just putting foil on the edges of the crust.
There are two ways to make this ahead of time and then bake it when you’re ready. If you know you’ll be baking it later the same day, you can assemble the whole pie. If you’re making it the night before, just mix up the filling and put it in the crust before you decide to bake it.
Cooking time: 20 minutes prep, 1 hour-1 hour 15 minutes baking
- 2 15 oz cans chick peas/garbanzo beans
- 2 10 3/4 oz cans cream of celery soup (I prefer the Healthy Request kind)
- 1 16 oz package frozen mixed vegetables (corn, green beans, carrots, etc.)
- 1 small baking potato (should make about 1/2 cup chopped)
- 1/2 tsp rubbed sage
- 1/2 tsp onion powder
- 2+ dashes cayenne pepper
- lots of freshly ground black pepper
- 1 package (2 sheets) refrigerated pie crust (Andrea says not to use the generic kind)
- Peel the potato and chop it into half inch pieces. Drain and rinse the chick peas. (If you are assembling the whole pie at once, take the pie crust out of the fridge to warm up a bit.)
- In a medium to large mixing bowl, stir together the potato pieces, chick peas, vegetables, soup and spices. (If you’re assembling the pie later, cover this mix tightly and refrigerate.)
- In a glass or ceramic pie plate, carefully unroll one of the sheets of pie crust. Gently push it into the edges of your plate, trying to eliminate any air bubbles. Pour the vegetable mix in and spread it evenly in the dish. Carefully unroll the other pie crust over the top of the pie. You may need to cut away some extra crust. Tightly seal the two crusts together, using the tines of a fork to create a nice edge if so desired. Cut a few holes in the top to vent the pie. (If baking later, cover tightly and refrigerate.)
- Pre-heat the oven to 350. Tent foil over the top of the pie and bake for 30 minutes. Then remove the foil and continue baking 25-45 minutes more, or until the crust is light golden brown. Let stand about 10 minutes before serving.