Real Recipes From Real Home Cooks ®

turnip, leek and chickpea pot pie

(1 rating)
Recipe by
Sherry Blizzard
Piney Flats, TN

Experimenting with turnips...I have a surplus from the garden. I love pot pies and learned a little while ago that Turnips and Leeks love each other.....well turnips also love carrots. This is such an easy dish to make--despite the number of ingredients. I just kept adding what I had available and it worked! A cup of shelled peas, celery, fresh carrots...I would have added green beans if I had them on hand at the moment. Who doesn't love pot pie? The crust was delightful with those silly little stars. Why not? The sunflower seeds in the crust just add an extra something special!

(1 rating)
yield 4 to 6
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For turnip, leek and chickpea pot pie

  • 3 md
    turnips, chopped
  • 3
    carrots, chopped
  • 1
    leek, cleaned and diced
  • 2 c
    diced cabbage
  • 1 c
    peas, shelled
  • 1 c
  • 1 Tbsp
    chopped garlic
  • 2 stalk
    celery, very thinly sliced
  • bouillon cube
  • 1 can
    14 oz. tomatoes
  • 1 can
    14 oz chickpeas (garbanzo beans)
  • 1 tsp
    coriander, ground
  • 1 Tbsp
    italian seasoning
  • 2 Tbsp
    olive oil
  • salt and pepper to taste
  • 2 c
    self-rising flour
  • 1 tsp
    baking powder
  • 4 Tbsp
    butter flavored crisco
  • 3 Tbsp
    sunflower seeds
  • 3 Tbsp
    parmesean cheese, grated
  • 2/3 c

How To Make turnip, leek and chickpea pot pie

  • 1
    Peel and dice the turnips and carrots. Dice the onions, finely slice the celery. Cook in oil for 10 minutes
  • 2
    Add the coriander, Italian seasoning tomatoes, chickpeas and bouillon, salt and pepper.
  • 3
    Cook this down on low heat for 20 minutes. While heating the oven to 375 Degrees F. Pour sauteed veg into a casserole dish.
  • 4
  • 5
    Mix together the self rising flour and baking powder. Ad the butter flavored crisco and massage to make fine crumbs. Add the sunflower seeds and cheese. Add in milk. Mix to make a dough. I like to use two pieces of plastic wrap and roll a rolling pin over the top to 1/2" thickness. Use a cookie cutter to cut dough shapes and place on top of the veggies.
  • 6
    Place shapes on top of the veggies in an oven proof casserole dish, brush tops lightly with milk and bake at 375 for about 15 minutes. The dough will puff up.