Winter Squash Pot Pie with Swiss Chard and Chickpeas #PieWeek #GIVEAWAY
If you want to add more lacto ovo vegetarian recipes to your collection, Winter Squash Pot Pie with Swiss Chard and Chickpeas #PieWeek #GIVEAWAY might be a recipe you should try. This recipe serves 12 and costs $1.13 per serving. One serving contains 287 calories, 7g of protein, and 14g of fat. Winter will be even more special with this recipe. 383 people were impressed by this recipe. A mixture of swiss chard, vegetable broth, frozen corn, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Joanne Eats Well with Others. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is tremendous. Winter Squash Pot Pie with Swiss Chard and Chickpeas, Garlicky Swiss Chard and Chickpeas plus a Girl Cookbook Giveaway, and Chickpeas and Swiss Chard are very similar to this recipe.
Servings: 12
Ingredients:
1/3 cup all purpose flour
1 1/2 cups cooked chickpeas
1 small butternut squash or delicata squash, unpeeled, chopped
1 lb fingerling potatoes, unpeeled, cut into 1-inch chunks
1 1/2 cups frozen corn
4 cloves garlic, minced
1 cup milk
1/4 cup olive oil
1 onion, quartered and thinly sliced
1 sheet frozen puff pastry, thawed
1 tsp salt
1 large bunch red Swiss chard, stems removed, leaves coarsely chopped
4 cups vegetable broth
Equipment:
pot
baking pan
Cooking instruction summary:
Bring the broth, 4 cups of water, squash, potatoes, and salt to a boil in a large pot. Cover, reduce the heat to medium and simmer for 5 minutes. Add in the swiss chard leaves and corn. Cook for three minutes more. Drain the vegetables, reserving the broth. Stir the chickpeas into the vegetables.Add oil to the same pot and heat over medium-high heat. Add in the onions and saute for 7 minutes, or until beginning to brown. Add in the flour and garlic and cook, stirring constantly, for 1 minute. Slowly pour 4 cups of the reserved broth into the pot. Cook until the sauce thickens, 5-7 minutes, stirring constantly. Stir in the milk. Stir the sauce into the veggies and season to taste with salt and black pepper. Allow to cool slightly.Pour the filling into a 9x13-inch baking pan. Gently roll out the puff pastry to the size of the baking dish and place over the filling, pressing around the edges to seal. Score four diagonal lines into the puff pastry.Bake at 375 for 45-60 minutes, or until the top of the crust is golden brown. Allow to cool for 10 minutes before serving.
Step by step:
1. Bring the broth, 4 cups of water, squash, potatoes, and salt to a boil in a large pot. Cover, reduce the heat to medium and simmer for 5 minutes.
2. Add in the swiss chard leaves and corn. Cook for three minutes more.
3. Drain the vegetables, reserving the broth. Stir the chickpeas into the vegetables.
4. Add oil to the same pot and heat over medium-high heat.
5. Add in the onions and saute for 7 minutes, or until beginning to brown.
6. Add in the flour and garlic and cook, stirring constantly, for 1 minute. Slowly pour 4 cups of the reserved broth into the pot. Cook until the sauce thickens, 5-7 minutes, stirring constantly. Stir in the milk. Stir the sauce into the veggies and season to taste with salt and black pepper. Allow to cool slightly.
7. Pour the filling into a 9x13-inch baking pan. Gently roll out the puff pastry to the size of the baking dish and place over the filling, pressing around the edges to seal. Score four diagonal lines into the puff pastry.
8. Bake at 375 for 45-60 minutes, or until the top of the crust is golden brown. Allow to cool for 10 minutes before serving.
Nutrition Information:
covered percent of daily need
