Chickpea Pot Pie

Sorry about the lack of pictures, I promise to get in a whole slew of them once I can figure out how to get them from my phone to my computer....Now you have to ask yourself, which is better, no pictures, or a slew of cell phone pictures. I will leave you to decide weather or not you want to check back and see about those.
This was yummy! The sauce was a little thick/non existent. Mostly because I second guessed myself and added two extra tablespoons of flour. It's pretty much just chicken pot pie, but with chickpeas, and instead of a crust I used drop biscuits. It's a pantry meal so adjust it to whatever you have on hand. Since it has vegetables, protein, and grains, there was no need to make any side dishes to go with it. And we had leftovers for lunch the next day. /happy dance

For the biscuits
1 1/2 cup unbleached flour
1/2 cup whole wheat flour
3 tsp baking powder
1 tsp salt
1 tbs sugar
2/3 cup milk
1/3 cup olive oil

Mix together the dry ingredients, and pour in the wet ingredients all at once. Stir to combine. Set aside.


For the filling
2 cups of chickpeas
2 cups of frozen veg (I used a mixture of peas and spinach)
2 potatoes diced
olive oil
2 tbs butter
4 tbs flour
1 1/2 cup milk
1/2 tsp seasoning salt divided
1/4 tsp pepper

Melt the butter in a saucepan over medium low heat. Once melted, whisk in the flour 1/4 tsp seasoning salt and pepper. Cook for a minute or two or until the floury taste is gone. Pour in the milk all at once, whisking as you go. Heat through. Add more salt and pepper to taste.

Meanwhile pan fry the potatoes in olive oil until golden brown and add salt to taste.

Pour frozen veggies, potatoes, and chickpeas into a greased casserole dish. Pour sauce over the top, and drop biscuit dough in rows over the top of the veg mixture.

Bake at 350 for 30-50 minutes or until biscuits are done, and the filling is bubbly.

Addendum
Here is the aforementioned slew....
Note the negative space, the contrasting colors....


The shadow of my elbow...
oooooh aaaaahhh