NEWS IN A NUTSHELL
Individual Chickpea Pot Pies Cooking Time: 40 minutes Difficulty: Medium Servings: 6
Ingredients • ½ cup chopped onion • 2 tablespoons olive oil • 2 garlic cloves, minced • ¼ cup all-purpose flour • ½ teaspoon salt • ¼ teaspoon pepper • 2 cups vegetable broth • 1 cup Almond Breeze ® Original Almondmilk or Almond Breeze ® Unsweetened Original Almondmilk • 2 cups frozen mixed vegetables, thawed • 1 can (15 oz.) chickpeas, rinsed and drained • 2 cups frozen cubed hash brown potatoes • 1 teaspoon Italian seasoning • 1 sheet refrigerated pie dough
Directions 1. Preheat oven to 400°F.
2. H eat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring 3 minutes or until softened. Add garlic; sauté 1 minute. Stir in the flour, salt and pepper until blended. Gradually whisk in broth. 3. S tir in Almond Breeze ® almondmilk. Bring to a boil; cook, stirring constantly, 2 minutes or until thickened. Remove from heat. 4. Stir in the vegetables, chickpeas, potatoes, and Italian seasoning. Divide mixture among six ungreased 10-ounce ramekins. 5. Unroll pastry; divide into six portions. Roll out each portion enough to cover ramekins; place pastry over filling and press gently to seal around edges. Cut slits in pastry. Place ramekins on a baking sheet. 6. Bake at 400°F for 25-30 minutes or until pastry is light brown.
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