Wait! Didn’t you just post a recipe for pot pie? I hear you saying and while yes that’s true I love pot pie so much that I can’t help, but share another. While this is a vegetarian version of the more traditional pot pie don’t immediately write this off if your an
carnivore omnivore. I also like the variation from the traditional pastry crust. As I’ve told you before, corn anything gets an immediate vote of approval around here and this was no exception. I love that I can whip this crust together in 5 minutes and have definitely deemed this a weeknight meal. I also love the individual ramekin idea, who doesn’t like a meal just for them?
Chickpea Potpie with Cornbread Crust
2 cups chopped sweet potatoes
1/2 cup chopped carrots
1 tbsp olive oil
1 medium onion, chopped
1/4 cup AP flour
2 cups vegetable broth
2 cups cooked chickpeas
1/2 cup frozen baby peas
1 tsp kosher salt
dash of Tabasco sauce
3/4 cup cornmeal
3/4 cup AP flour
1 tbsp baking powder
1 1/2 tbsp sugar
1/2 tsp salt
3/4 cup almond milk or lowfat milk
2 tbsp olive oil
1 large egg yolk, slightly beaten
Boil the potatoes and carrots until tender but not soft and set aside.
Spray a 2-quart casserole with cooking spray (or ramekins!)
For the filling, heat a large saucepan until hot. Add the oil and onions. Saute onions until they are soft, about 5 minutes. Sprinkle in the 1/4 cup flour and mix. Slowly pour in the vegetable stock whisking well with a wire whisk. Still using the whisk, cook the mixture over medium heat until thickened and bubbly, about 2 to 3 minutes. Add the chickpeas, peas, cooked potatoes and carrots, salt, pepper to taste, and Tabasco. Cook on medium heat until the mixture is heated through, about 2 to 3 minutes. turn into the prepared casserole dish, spreading evenly or divide evenly among ramekins.
Preheat the oven to 400.
For the crust, in a bowl combine the cornmeal, 3/4 cup flour, baking powder, sugar, and salt. In a small bowl, combine the milk, oil and egg yolk. Add to the dry ingredients and mix until uniform but a bit lumpy. Spoon the batter evenly over the filling.
Bake until the top is golden brown, about 22 to 25 minutes for the casserole and 10 to 12 minutes for the ramekins.