Chickpea Pot Pie

This is an alternative to a classic Chicken Pot Pie. Instead of chicken ... chickpeas. It was actually really good. It made a ton of stuffing, enough for 2 pie pans and 2 small individual servings. I froze 1 pie pan and passed along the individual ones for Job's brother and sister-in-law to freeze them.

In a large saucepan cook 1 onion and 2 tablespoons. Add 2 garlic cloves, 3 celery ribs, 2 carrots and 5 cups of broth (i used chicken, the recipe called for vegetable).

Add 2 cups frozen corn, 15 oz garbanzo beans, 2 tablespoons parsley, 1 tablespoon sage, 1 tablespoon marjoram and 2 bay leaves to the broth. Simmer for 30 minutes and then remove the bay leaves.

Stir in one 16 oz package of pot pie or egg noodles and cook for 5 minutes.

Mix together 1 more cup of broth with 2 tablespoons of flour and 2 tablespoons of cornstarch and then add to the pot. Stir in 4 oz cream cheese (i added 8 oz) and 1/2 cup of parmesan cheese.

Remove from heat and mix in 2 cups of peas and 2 cups of green beans.

Pour into a greased pie pan and top with a sheet of frozen pastry puff. (i made my own pie crust).

Bake at 375 for 30-40 minutes.

This was really good and i would rate it a 9.