INGREADIENT

• Dough for double-crust pie
• 3 tablespoons butter
• 1 cup diced onions
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced potatoes
• 1 cup (4 ounces) frozen peas, thawed
• 1/4 cup all-purpose flour
• 1 teaspoon poultry seasoning
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups vegetable broth
• 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained

Direction

1. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Refrigerate 30 minutes. Preheat oven to 400°.
2. Line unpricked crust with parchment. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. 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. Stir in potatoes and peas, cooking until vegetables are tender, 5-7 minutes. Whisk in next 5 ingredients. 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.
4. Spoon vegetable filling over bottom crust. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
5. Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving.