Chickpea Pot Pie~Crock Pot Recipe

I made this on Sunday for dinner and several lunches during the week. It was the perfect hearty meal for a cold night in Chicago. I only wish I’d found it earlier in the winter so we could have had it so many more times before it warms up!

chickpea pot pie crock pot

You’ll Need: for the filling
1 tbsp butter
1 large diced peeled baking potato
2 diced carrots
4 diced chopped celery stalks
1/2 tsp salt
1 tsp freshly ground black pepper
3 garlic cloves, minced
2 tbsp white flour
1 1/2 cup milk
3/4 cup vegetable broth
2 cup frozen green peas
1 1/2 cup chickpeas (more that here, but you could use a can)
2 tsp italian herbs

You’ll Need: for the biscuits
1 cup milk
2 tsp lemon juice
1 cup whole wheat flour
2/3 cup all purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 tsp freshly ground black pepper
4 tbsp butter cut into pieces
1/3 cup grated fresh Parmesan cheese

To start the filling, heat a large skillet over medium-high heat. Add potato, carrot, celery, salt and pepper and sauté 5 minutes or until vegetables are slightly tender. Add garlic and sauté 1 minute more. Transfer vegetable mixture to a 5-quart slow cooker. Stir in peas, chickpeas, and italian herbs.

Heat butter in pan over medium-high heat. Add 2 1/2 tablespoons flour, stirring with a whisk. Cook 1 minute, whisking the whole time. Gradually add milk and broth, stirring with a whisk. Cook until thick and bubbly, stirring constantly with whisk, about 3 minutes. Pour sauce into slow cooker. Season with additional salt and pepper to taste. Cover and cook on low for 3 1/2 hours or until vegetables are tender.

To make biscuits for the topping, combine milk and lemon juice and set aside. In a separate bowl, combine flour, baking powder, baking soda, salt and pepper. Cut in butter until mixture resembles coarse meal. Stir in cheese or nutritional yeast and basil. Add “soured” milk, stirring just until moist. Increase slow cooker heat to high. Drop biscuits onto filling in 8 equal mounds. Cover and cook on high for 1 hour and 15 minutes or until biscuits are done. Uncover and let stand 5 minutes before serving.

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