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Bacon Chickpea Potpies


Makes: 10 individual potpies                   Preparation Time: 40 minutes

This recipe makes 10 individual ramekins that bake up in the oven in 10 minutes flat!  What fun! Children will probably only need one pie, but a hearty eater will want two.  If you prefer not to fuss with the individual pies, just bake in 2-quart casserole dish.

This recipe was posted by Mary Ostyn on October 28th, 2011 at Owlhaven



FILLING INGREDIENTS
  • 4 medium potatoes, cubed
  • 2 medium carrots, sliced
  • 1/2 pound bacon, diced
  • 1 medium onion, minced
  • 2 cloves garlic
  • 1 15-oz can (about 2 cups) chickpeas, drained
  • 1 sweet green pepper, diced (or 1/2 c. green peas)
  • 2 tablespoons cornstarch
  • 2 cups vegetable or beef broth
  • 1 teaspoon kosher salt
  • black pepper to taste
  • dash of Tabasco sauce

CORNBREAD CRUST

  • 3/4 cup cornmeal
  • 3/4 cup flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 2 tablespoons olive oil
  • 1 large egg, slightly beaten
Preparation

Grease 10 ramekins  (or use a 2-quart casserole dish).  For the filling, boil the potatoes and carrots until tender but not mushy, draining and setting aside when done.  While veggies are cooking, fry the chopped bacon in a large skillet. (I used my cast iron skillet.) When crispy, remove bacon from skillet and set aside.  Without cleaning the skillet, add chopped onion, chopped green pepper and garlic and cook in bacon grease on medium heat until onion is soft.  (If you are using green peas, wait to add them until you add in the potatoes and carrots.)

Whisk together cornstarch and veggie or beef broth. Add to onions in the skillet and cook over medium heat until thickened and bubbly, about 2 to 3 minutes. Add the chickpeas, green peas if using, cooked potatoes and carrots, salt, pepper, and Tabasco. Cook on medium heat until the mixture is heated through, about 2 to 3 minutes. Add cooked bacon into filling and stir. Divide filling mixture into 10-12 individual ramekins or into a prepared casserole dish, spreading evenly. Preheat the oven to 400.

For the crust, in a bowl combine the cornmeal, 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 or 10 to 12 minutes for the ramekins.