Ingredients
1 small onion, chopped6 tablespoons butter2 garlic cloves, minced6 tablespoons all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper3 cups vegetable broth2 cups frozen mixed vegetables, thawed1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained1-1/4 cups frozen cubed hash brown potatoes1/4 cup heavy whipping cream3/4 teaspoon Italian seasoning1 sheet refrigerated pie crust
Preparation
Saute onion in butter in a large saucepan until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 2 minutes or until thickened.
Stir in the vegetables, chickpeas, potatoes, cream and Italian seasoning. Divide mixture among 4 ungreased 10-oz. ramekins.
Unroll crust; divide into 4 portions. Roll out each portion to fit ramekins; place crust over filling. Trim, seal and flute edges. Cut slits in crust. Place ramekins on a baking sheet.
Bake at 400° for 25-30 minutes or until crust is golden brown.
