• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Main Dish Recipes

    Chickpea Potpie with Cornbread Crust

    Published: Nov 8, 2011 · Modified: Apr 2, 2013 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Chickpea Potpie with Cornbread Crust

    I saw this post at Eats Well With Others and was anxious to try it out! I've been on a frozen pot pie kick lately (not the ones I used to have as a kid, ones from Whole Foods or other tasty, organic versions). I've never made one of my own before, and I figured one that didn't involve meat would be easier to start out with. The ones I've seen that call for meat have you cook that part first, which just makes it feel like the recipe would take forever to get done. My tiny kitchen doesn't have enough storage space for more than a few ramekins, so I went the 2 quart dish route with this one.

    We really enjoyed this, and I was surprised at how much less intimidating it was to make a pot pie than what I expected. Next time, I think I'll add a bay leaf and some thyme, and maybe try it with chicken to change it up a bit. I'll definitely be making variations of this in the future!

    Chickpea Potpie with Cornbread Crust

    Chickpea Potpie with Cornbread Crust
    Eats Well With Others, adapted from Big Bowl of Love

    Serves 4-5

    2 cups chopped sweet potatoes
    ½ cup chopped carrots
    1 tablespoon olive oil
    1 medium onion, chopped
    ¼ cup AP flour
    2 cups vegetable broth
    2 cups cooked chickpeas
    ½ cup frozen baby peas
    1 teaspoon kosher salt
    cracked pepper
    dash of Tabasco sauce
    ¾ cup cornmeal
    ¾ cup AP flour
    1 tablespoon baking powder
    1 ½ tablespoon sugar
    ½ teaspoon salt
    ¾ cup almond milk or lowfat milk
    2 tablespoon olive oil
    1 large egg yolk, slightly beaten

    Boil the potatoes and carrots until tender but not soft and set aside. Spray a 2-quart casserole with cooking spray (or ramekins!)

    For the filling, heat a large saucepan until hot. Add the oil and onions. Saute onions until they are soft, about 5 minutes. Sprinkle in the ¼ cup flour and mix. Slowly pour in the vegetable stock whisking well with a wire whisk. Still using the whisk, cook the mixture over medium heat until thickened and bubbly, about 2 to 3 minutes. Add the chickpeas, peas, cooked potatoes and carrots, salt, pepper to taste, and Tabasco. Cook on medium heat until the mixture is heated through, about 2 to 3 minutes. turn into the prepared casserole dish, spreading evenly or divide evenly among ramekins.

    Preheat the oven to 400.

    For the crust, in a bowl combine the cornmeal, ¾ cup flour, baking powder, sugar, and salt. In a small bowl, combine the milk, oil and egg yolk. Add to the dry ingredients and mix until uniform but a bit lumpy. Spoon the batter evenly over the filling.

    Bake until the top is golden brown, about 22 to 25 minutes for the casserole and 10 to 12 minutes for the ramekins.

    Big Flavors Rating: 4 Stars

    More Main Dish Recipes

    • Plate of baked taquitos with pico de gallo and lime crema.
      Easy Baked Taquitos
    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Peanut noodles with shredded pork, fresh herbs, and honeyed oranges.
      Peanut Noodles with Roasted Pork Tenderloin + Honeyed Oranges
    • Baked rigatoni pasta casserole with Parmesan and a salad on the side.
      Baked Rigatoni with Spinach: Cheesy Italian Pasta Bake Casserole

    Reader Interactions

    Comments

    1. Joanne

      November 08, 2011 at 11:37 pm

      Oh yay! I'm so glad you guys liked it! thanks for the heads up on my typo...I was typing it out of the cookbook and Cristina Ferrare calls for chicken broth, which I obviously didn't use.

      Your photos look fabulous!

      Reply
    2. Ashley

      November 09, 2011 at 12:08 am

      Thanks! Yeah, it really hit the spot tonight. I've followed your blog for quite a while now, and when I was catching up on my google reader, I found myself putting a lot of your recent recipes at the top of my "to try" pile 🙂 I'm hoping to make the lentil soup tomorrow if I'm up for it!

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Fall Favorites

    • Balsamic Marinated Pork Tenderloin
    • Classic Dutch Apple Pie
    • Gingerbread Pancakes
    • Grandpa's Beef Stew
    • Instant Pot French Dip Sandwiches
    • Instant Pot Tomato Beef Pasta
    • Spiced Mulled Wine
    • Triple Chocolate Pumpkin Pie

    Easy Side Dishes:

    • Cucumber Cannellini Bean Salad with Dill
    • Easy Homemade Garlic Bread
    • Maple-Balsamic Roasted Carnival Squash
    • Sheet Pan Green Beans
    • Slow Cooker "Roasted" Beets

    Popular Now

    • Two plates of gingerbread pancakes topped with peppermint whipped cream, crushed peppermint candies, and maple syrup.
      Gingerbread Pancakes with Peppermint Whipped Cream
    • Overhead view of a tray of golden brown homemade garlic bread.
      Easy Homemade Garlic Bread
    • Collage of images with text that reads, "17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors".
      17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors
    • Collage of images with text that reads 5 of the BEST Restaurants in Ocean City, Maryland Part One.
      Explore Big Flavors in Ocean City, Maryland

    Footer

    ↑ back to top

    About

    • Cooking Classes
    • Events
    • About Ashley
    • Press + Recognition
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2023 BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.