1 small onion, chopped
6 tablespoons butter
2 garlic cloves, minced
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups vegetable broth
2 cups frozen mixed vegetables, thawed
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/4 cups frozen cubed hash brown potatoes
1/4 cup heavy whipping cream
3/4 teaspoon Italian seasoning
1 sheet refrigerated pie pastry
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, garbanzo beans, potatoes, cream and Italian seasoning. Divide mixture among four ungreased 10-oz. ramekins.
Unroll pastry; divide into four portions. Roll out each portion to fit ramekins; place pastry over filling. Trim, seal and flute edges. Cut slits in pastry. Place ramekins on a baking sheet.
Bake at 400° for 25-30 minutes or until pastry is golden brown. Yield: 4 servings.
Recipe found here: Chickpea Potpies