Chicken Out: Chickenless Pot Pie

We already talked about my favourite beef substitute in the previous post. So, what about chicken? Chicken a la king, chicken potpie, chicken nuggets? Must we give up such deliciousness?

Hardly. The answer can be found in a tasty, unassuming little legume called a garbanzo. Or a chickpea. (Is that a regional thing, calling it one or the other?)

Anyway. Seasoned with a little chicken seasoning during cooking, garbanzo beans make an excellent substitute. And, since Thanksgiving is this week, I’m going to share with you a recipe I have done almost every year for Thanksgiving since I got married: Chickenless Pot Pie.

This recipe is not vegan. Next week, I’ll share options of how to make a vegan version of the same thing.

Chickenless Pot Pie

POT PIE OMNOMNOM

1 double pie crust (top and bottom)
2 carrots, chopped or sliced
1 stalk celery, sliced
1/4 c onion, chopped
1 clove garlic, crushed or chopped
1 T olive oil
1 can cream of mushroom soup
2-3 c cooked garbanzo beans (reserve liquid)
3/4 c frozen peas
3/4 c frozen corn

Sauté carrots, celery, onion, and garlic in the olive oil until tender.

Stir in cream of mushroom soup. Add garbanzo liquid until it is a nice consistency. Stir in garbanzos, peas, and corn.

For my crust, I added about a teaspoon or so of thyme to the pastry.

Bake at 425 for 30-40 minutes, until golden brown and bubbling.

Where are you from, and do you call them garbanzos or chickpeas?

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Categories: entrees, nut-free, recipes | Tags: , , , , , , , , , , | 5 Comments

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5 thoughts on “Chicken Out: Chickenless Pot Pie

  1. I call them both about equally … kind of depending on what the can calls them, I think!

    Like

  2. Pingback: Vegan White Sauce | Too Cheap for Pine Nuts

  3. Pingback: Well, hello, Fall. | Too Cheap for Pine Nuts

  4. Pingback: Chickpea Potpie | Too Cheap for Pine Nuts

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