Pot Pie is one of my favorite dishes to make and eat when the weather starts to get cold.

I have done a wide variety of variations but always found when my kids were young that I would sometimes end up making one with meat and one without so when I realized my son who eats meat loves chickpeas my lightbulb went off. I came up with todays recipe and it turned out to become my family’s favorite type of pot pie.

Chickpea pot pie:

2-3 Potatoes washed and cut up in bite sized pieces ( depending on the size you may need more or less)

1-2 Carrots washed and cut up in bite sized pieces

3 Green Onions diced

4 cloves of Garlic

Salt, Pepper, onion and garlic powder to taste

1/4 Cup of Butter

2-4 Tablespoons of flour

1/2 Cup of shredded Cheddar Cheese

1/4 Cup plain Greek Yogurt

2 Cups of Veggie stock

1/2 – 1 Cup of Milk

1 Can of chickpeas rinsed and drained

Cut the potatoes and carrots just until almost done then drain. In pan melt butter and sauté onions and garlic then add flour to make a nice rue. Add veggie stock and milk stirring all the while until thicken then add the rest of the ingredients adding the cheese last. Stir until cheese is melted. Take of heat pour into crust. Bake at 375 for about an hour

Basic Pie Crust:

2 Cups of Flour

Pinch of Salt

1 Cup of Shortening

1/2 Cup of cold water

For the crust to be flaky it is always best to cut in the shortening really well before adding water. (Your flour, salt, shortening mixture before water should look like rocks you put in a fish tank.) Add water slowly, you may not need the full amount. The crust is best when refrigerated for at least a few hours.