Chicken pot pie has always been a favorite dish of mine. It’s a classic comfort food that can warm the soul. Most people think of the Pot Pie as a southern dish, or English dish, when in fact its origins trace back to Europe.
According to answers.com, the Chicken pot pie gets its ancestry from the Greeks and Romans. The Greeks cooked meats in open pastry shells called ‘artrocreas‘, however, its was the Romans who added to top crust making the first pot pies. There’s your interesting fact for the day!
We don’t eat a lot of meat in our household, so we are always looking to incorporate meat alternatives for meals that we love. I was going to make a mix of vegetable and chicken pot pies by omitting the chicken from some of the pies. But then I got thinking, what could I replace the chicken with that would be equally satisfying? Chickpeas! They have a meaty texture to them that will compliment the dish. I decided to forgo the chicken altogether and just make all of them with chickpeas.
The list of ingredients makes the recipe look like it could be complicated, but it really isn’t. In fact, it is very straight forward. You could make your own pie crusts if you’d like, but we opted to save some time since it was a weeknight dish and use pre-made crusts that you can find in the grocery store.
The other alternative is to use puff pastry which can be found in the frozen foods section of your grocery store.
These would also make great make-ahead meals. You can make the pies and freeze them before cooking for a quick meal during the week. They’ll hold for about three months in the freezer, just be sure to fully thaw them overnight before cooking.
Give our recipe a try and let us know what you think!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 245 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 42mg Sodium: 608mg Carbohydrates: 21g Fiber: 4g Sugar: 4g Protein: 6g