Chickpea Pot Pie

What you'll need:

• 1 package (~14oz) refrigerated pie crust
• 3 Tbsp butter
• 1 C diced onions
• 1 C diced celery
• 1 C diced carrots
• 1 C diced potatoes
• 1 C frozen peas, thawed
• 1/4 C all-purpose flour
• 1 tsp poultry seasoning
• 1 tsp thyme
• 1/2 tsp ground turmeric
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 C vegetable broth
• One 15oz can chickpeas (garbanzo beans), rinsed and drained

How you'll do it:

1. Preheat oven to 400°. Unroll 1 crust into a 9-in. pie plate; trim even with rim. Line crust with parchment. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. 
2. Remove parchment and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
3. Meanwhile, in a large skillet, melt butter over medium heat. Add onions, celery and carrots; cook and stir until onions are translucent, about 5 minutes. 
4. Stir in potatoes, and after 3 min stir in peas, and cook until vegetables are tender (approximately 3-4 more min). 
5. Whisk in flour, seasoning, thyme, turmeric, salt & pepper. Increase heat to medium-high; gradually whisk in vegetable broth. Bring to a boil; cook, stirring constantly, until thickened, 4-6 minutes. Stir in chickpeas. Remove from heat.
6. Spoon vegetable filling over bottom crust. Unroll remaining crust; place over filling. Trim; cut slits in top.
7. Bake until top crust is golden, about 15 minutes. 
8. Cool 5 minutes before serving.