Garbanzo Pot Pie

Source: Mommy Logan

• 1 medium onion, diced
• 1 stalk celery
• 2 tbs green pepper, diced
• 1 potato, raw, diced in 1/2" cubes
• 1 1/2 cups garbanzos, cooked
• 1 can mushroom soup or parsley sauce
• 1 cup peas, frozen
• to taste salt
• 1 tsp chicken seasoning
• 1 Wheat Oil Pastry crust

Cook garbanzos. Cook diced vegetables with a little water. Add garbanzos, mushroom soup, frozen peas, salt, and seasonings. Pour into flat Pyrex baking dish. Cover with whole wheat pie or whole wheat biscuit dough cut into rounds. Bake until crust is browned and done at 400 degrees about 25-30 minutes.

Variations: If you don't have/don't want to use the canned mushroom soup, the following works fairly well:

• 2 tbs butter
• 2 tbs flour (King Arthur gluten-free multi-purpose flour works also)
• 1 cup warm milk (I heat in the microwave 1 1/2 min)
• 5 dried shiitake mushrooms

Grind the shiitake mushrooms into a powder (I use my coffee/spice grinder). In a pan, melt butter and then add flour and stir until until blended well with no lumps. Add the warm milk and stir carefully to dissolve any lumps until it starts to thicken. Turn off the heat and add the powdered mushrooms. If desired, add salt.

Nutritional Information

Servings Per Recipe: 4

Nutritional information includes the wheat oil pastry.

10% of calories from protein
48% of calories from carbs
43% of calories from fat

Calories	521.47
Total Fat	26.34 g
Saturated Fat	2.59 g
Polyunsaturated Fat	12.35 g
Monounsaturated Fat	6.08 g
Omega-3	0.03 g
Omega-6	0.30 g
Cholesterol	3.17
Sodium	1302.17 mg
Potassium	453.24 mg
Total Carbohydrate	66.01 g
Dietary Fiber	11.12 g
Sugars	6.79 g
Protein	13.60 g
Vitamin A	25 %
Vitamin C	80 %
Calcium	5 %
Iron	19 %
Vitamin D	0 %
Vitamin E	0 %
Vitamin K	17 %
Thiamin	27 %
Riboflavin	13 %
Niacin	19 %
Vitamin B6	15 %
Folate	22 %
Vitamin B12	0 %
Biotin	0 %
Pantothenic Acid	6 %
Phosphorus	15 %
Iodine	0 %
Magnesium	13 %
Zinc	8 %
Selenium	28 %
Copper	11 %
Manganese	50 %
Chromium	0 %
Molybdenum	0 %
Chloride	0 %