Chickpea Squash Pot Pie with Pumpkin Biscuit Crust

I've mentioned my love for chickpeas and squash.  It's a match like chocolate and peanut butter, although that is a completely different different kind of love.

 I LOVED the idea of a biscuit topped pot pie.  Not only delicious but fun to make!

I know this recipe just screams FALL or AUTUMN but I just had to post it now. 

The leftovers were great too!  My husband even forgave me for putting peas in it.  In past years, that would have been just cause for divorce.  He let it slide this time. Whew!! :-)

Chickpea Squash Pot Pie
Adapted from Eats Well With Others


1 2 - 2 1/2 lb. butternut squash
1 large sweet potato, cut into chunks
1 tbsp olive oil
1 large onion, diced
1 large clove garlic, minced (who are we kidding, I'm sure I added more)
2 cans (15 oz) chickpeas, drained and rinsed
1 can light coconut milk
1 cup water
4 tsp red curry paste
2.5 tbsp soy sauce
1-2 tbsp brown sugar, depending on taste
1 1/2 cups fresh or frozen peas
2 tbsp flour (I used gluten free)


For the biscuits
2 cups flour (I used gluten free)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup canned pumpkin
1/2 cup milk
1 tbsp lemon juice


1. Preheat oven to 450. Toss squash and sweet potato chunks with 1 tbsp oil and some salt. Place on a baking sheet and bake for 45-50 minutes or until fork tender. Or just microwave until soft.


2. Heat 1 tbsp olive oil in a large-ish pot. Add in the onion. Saute for 3 minutes or until translucent. Add in one clove garlic. Saute 30 seconds. Add in red curry paste. Saute 30 seconds. Add in chickpeas. Saute 1-2 minutes.


3. Pour the roasted squash and sweet potato into the pot. Stir. Mix in the coconut milk, water, soy sauce, and brown sugar. Stir until well combined. Bring to a simmer. Pour in the peas. Cook until heated through. Add salt, sugar, and curry paste to taste. Add in 2 tbsp flour and stir until mixed in. Remove from heat while you prepare the biscuits.


4. Lower oven to 400. In a mixing bowl, mix together the flour, baking powder, baking soda, salt, pumpkin, milk and lemon juice. 

5. Pour the pot pie filling into a large dutch oven or oven-safe casserole dish. Drop handfuls of the biscuit dough onto the top of the pot pie. I dropped them for 12 biscuits. Bake for 20 minutes or until biscuits start to brown.

Total calories = 3974 calories
12 servings = 332 calories per serving


One Year Ago...

Cinnamon Apples


This is linked with:

$5 Dinner Challenge at $5 Dinners
My Meatless Monday at My Sweet and Savory
Mouthwatering Mondays at A Southern Fairytale
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just another Meatless Monday at What's for Dinner, Mom?
Midnight Maniac Meatless Monday at Midnight Maniac
Made By You Mondays at Skip to my Lou
Mangia Mondays at Delightfully Dowling
Tuesday at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth n Soul at A Moderate Life
Tasty Tidbits at Permanent Posies & Grocery Shopping for Free
Ingredient Spotlight:Pumpkin at Eat at Home


Calories calculated from calorieking.com. Some numbers are approximate and rounded.