Chickpea Pot Pie Biscuits

As soon as I saw this recipe posted by Mama Pea on her blog Peas and Thank You I knew I had to make it. All I needed was a free afternoon (preferably a rainy one which isn’t too hard to find here in Ohio). I got my chance yesterday afternoon when I was checking my Medical Nutrition Therapy class webpage and was delighted to see class was canceled for today (I don’t know why but I will take it)!  With a newly freed up afternoon and a rainy weather forecast, I pulled out my crockpot and got to work on this comforting dish (Note: my edits are in bold).

Mama Pea’s Chickpea Crockpot Pie with Biscuit Topping (Makes 8 servings)

Filling:

  • 2 T. olive oil or organic butter, divided
  • 2 c. diced peeled baking potato
  • 2 c. diced carrot
  • 1 c. chopped celery
  • 1/2 t. salt
  • 1/2 t. freshly ground black pepper
  • 2 garlic cloves, minced
  • 2 1/2 T. whole wheat pastry flour
  • 1 1/2 c. organic or non-dairy milk (unflavored and unsweetened)
  • 3/4 c. vegetable broth
  • 2 c. frozen petite green peas
  • One 14 1/2 oz. can of chickpeas, drained and rinsed
  • 1 t. dried thyme
  • 1 t. dried basil
  • 1/2 t. dried oregano

Biscuit topping:

  • 1 c. organic or non-dairy milk (unflavored and unsweetened)
  • 2 t. lemon juice or apple cider vinegar
  • 1 1/3 c. whole wheat pastry flour
  • 1/3 c. unbleached all purpose flour
  • 1 1/2 t. baking powder
  • 3/4 t. baking soda
  • 1/4 t. salt
  • 1/2 t. freshly ground black pepper
  • 4 1/2 T. organic butter or non-dairy margarine, cut into pieces
  • 1/3 c. grated fresh Parmesan cheese
  • 1/2 t. dried basil

To prepare filling, heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil or butter to pan, then add potato, carrot, celery, salt and pepper. Sauté 5 minutes or until vegetables are slightly tender. Add garlic; sauté 1 minute. Transfer vegetable mixture to a 5-quart slow cooker.

Heat remaining 1 1/2 tablespoons oil or butter in pan over medium-high heat. Add the 2 1/2 tablespoons of pastry flour, stirring with a whisk. Cook 1 minute, whisking constantly. Gradually add milk and broth, stirring with a whisk. Cook over medium heat 3 minutes or until thick and bubbly, stirring constantly with whisk. Pour sauce into slow cooker. Stir in peas, chickpeas, thyme, basil and oregano.  Season with additional salt and pepper to taste. Cover and cook on low for 3 1/2 hours (my crockpot runs hot so I only cooked mine for 2.5 hours) or until vegetables are tender.

To make biscuit topping, combine milk and lemon juice or vinegar and set aside.  In a separate bowl, combine flours (I totally forgot the all-purpose flour and the biscuits still turned out perfect), baking powder, baking soda, salt and pepper. Cut in butter or margarine 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.

Chickpea Pot Pie

This pot pie was outstanding. The herby biscuits reminded me of Red Lobster’s cheddar biscuits and were the perfect foil for the hearty creamy filling. We liked it so much that more than one of us could be found scraping the leftovers with a spoon out of the crockpot as we were cleaning up. Serve with a side salad and a cool rainy evening and enjoy!

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