Bacon Chickpea Potpies with Cornbread Crust

Adapted from this recipe at Eats Well With Others

Serves 8

I made this recipe yesterday in individual ramekins for a really fun presentation.  Doubled, it made 20 adorable little pot pies that bake up in the oven in 10 minutes flat!  Kids will probably only need one, but a hearty eater may want two.  I’m delighted to have leftovers stashed in the fridge for lunch today.  Yum!  If you prefer not to fuss with the individual pies, just bake in 2-quart casserole dish.

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  • 4 medium potatoes, cubed
  • 2 medium carrots, sliced
  • 1/2 pound bacon, diced
  • 1 medium onion, minced
  • 2 cloves garlic
  • one 15 ounce can (about 2 cups) cooked chickpeas, drained
  • 1 sweet green pepper, diced  (OR 1/2 cup frozen baby peas)
  • 2 tablespoons cornstarch
  • 2 cups vegetable or beef broth
  • 1 teaspoon kosher salt
  • black pepper to taste
  • dash of Tabasco sauce


  • 3/4 cup cornmeal
  • 3/4 cup flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 2 tablespoons olive oil
  • 1 large egg, slightly beaten


Grease 10-12 ramekins  (or use a 2-quart casserole dish).  For the filling, boil the potatoes and carrots until tender but not mushy, draining and setting aside when done.  While veggies are cooking, fry the chopped bacon in a large skillet. (I used my cast iron skillet.) When crispy, remove bacon from skillet and set aside.  Without cleaning the skillet, add chopped onion, chopped green pepper and garlic and cook in bacon grease on medium heat until onion is soft.  (If you are using green peas, wait to add them until you add in the potatoes and carrots.)

Whisk together cornstarch and veggie or beef broth. Add to onions in the skillet and cook over medium heat until thickened and bubbly, about 2 to 3 minutes. Add the chickpeas, green peas if using, cooked potatoes and carrots, salt, pepper, and Tabasco. Cook on medium heat until the mixture is heated through, about 2 to 3 minutes. Add bacon back into the filling mixture. Divide mixture into 10-12 individual ramekins or into a prepared casserole dish, spreading evenly. Preheat the oven to 400.

For the crust, in a bowl combine the cornmeal, flour, baking powder, sugar, and salt. In a small bowl, combine the milk, oil and egg yolk. Add to the dry ingredients and mix until uniform but a bit lumpy. Spoon the batter evenly over the filling.  Bake until the top is golden brown, about 22 to 25 minutes for the casserole or 10 to 12 minutes for the ramekins.


  1. This looks so delicious. I think we’ll have to try it out!

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  2. christinamomof4Christina says:

    I may have to make this for supper tonight!

  3. This sounds really good! If we like it, may I share the recipe on my blog, with credit and link back here, of course?

  4. That sounds really good! Chickpeas and bacon! Never would have thought of that combo, but I can see how it would work beautifully, esp. with cornbread on top!

  5. I think I will avoid the chickpeas, not a fan but the rest– YUMMM Buying only on sale easy to find non-canned vegetables lately so very limited in our neck of the woods but certainly helping the food budget.
    We love chicken pot pie turnovers which are: insides (whatever you want be sure they have been browned and if using meat be sure it is precooked) and putting a bit onto a crescent roll and then putting another crescent roll on top and pressing together with a bit of water then cook for 15 minutes or so.

  6. It’s in the oven now, in three 8″ round foil pans. It smells wonderful and I expect it to be a hit. It’s got BACON after all! I had to sub one potato with yam, but it should work. Yams go great with chickpeas. Now I don’t have to quick thaw the chicken I was going to cook!

  7. This was really good. I took some of the bacon grease out which was a mistake. It needed the liquid to make more of a sauce. Will leave it alone next time! My little guys liked it too!


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