Chickpea Pot Pie can be made vegan, vegetarian, gluten-free or even lower-calorie based on the homemade cream of mushroom soup you can use for the filling.
I used the vegan version and along with vegan pie crust to make this pie. The Cream of Mushroom Soup post has the basic recipe. Use non-dairy substitutions to keep this vegan! There’s a handy conversion chart at the end of this post.
Chickpea Pot Pie
1 cup chickpeas, cooked
2 cups vegetable blend (carrots, corn & peas or any vegetable blend)
1.25 cups onion, chopped and caramelized
1 teaspoon Italian seasoning
10.5 ounces homemade cream of mushroom soup*
2 tablespoons milk or soy milk
2 9-inch pie crusts
Mix all ingredients, except pie crusts.
Place crust in pie plate.
Fill pie with mixture.
Top with additional crust, slitting to allow steam to release.
Repeat for additional pies if necessary.
[Divide among freezer bags and freeze here if freezing.]
Bake at 425 for 30-40 minutes, until golden and bubbly. Tip: wrap crust edges with foil for the first 15 minutes to avoid burning.
To serve: Bake at 425 for 30-40 minutes (thawed) or 50 minutes (frozen), until golden and bubbly.
This chickpea pot pie (and the soup) is incredible! I think my husband (yes, the one who is not a huge fan of chickpeas) liked this most of all.
He ended up eating nearly 3/4 of the pie while the kids and I shared the other quarter.
Everyone loved it and it is so simple, it will definitely be going into our regular rotation. You could really put just about any veggies in the mix as long as they’re pre-cooked and make this recipe your own.
This post is shared at·Tuesdays at the Table, Tuesday Night Supper Club,·Slightly Indulgent Tuesday,·Tasty Tuesday, Delectable Tuesday,·Tempt My Tummy Tuesday,·Delicious Dishes,·Real Food Wednesday, Recipe of the Week, Hearth and Soul,Tutorial Tuesday, Tasty Tuesday and Tasty Tuesday.
*Homemade Cream of Something Soup
It seems like canned cream of something or other soup crops up in so many recipes, especially traditional crockpot and casserole recipes.
This simple guide to Homemade Cream of Something Soup is for those who wish to avoid processed foods, have dietary restrictions, or are simply looking for better flavor from fresh ingredients.
It’s also a great recipe for those times when you’re too
lazy busy to get to the store for a can of soup!
How to make homemade cream of something soup for any lifestyle
No matter what type of food you eat in your household, you can make this recipe work for you with simple substitutes.
The recipe is a just a roux (a mixture of fats and starch used as a thickener) enhanced with some simple aromatics and your main ingredient (i.e. mushroom, chicken, celery, etc.)
Of course the “cream” component can be real milk or any type of milk substitute. For example, you could make your cream of mushroom vegetarian by substituting vegetable broth or dairy free by substituting almond milk.
Once you get the hang of your substitutions, you could make Cream of Just About Anything Soup by swapping in 1/2 cup of finely diced meats or veggies.
Simply follow the base recipe outlined below, consulting the SOUP BASE table for any substitutes to suit your dietary needs and also the MAIN INGREDIENT table for the same.
Ingredients for Homemade Cream of Something Soup
- 2 cloves garlic, minced
- 1/3 cup onion, diced
- 1/2 cup main ingredient, diced (see Main Ingredient)
- 1/4 cup butter or substitute (see Soup Base)
- 1/4 cup flour or substitute (see Soup Base)
- 1 cup milk or substitute (see Soup Base)
- 3/4 cup broth (see Soup Base)
Directions for Homemade Cream of Something Soup
Saute garlic, onion and main ingredient (mushrooms, chicken, celery, etc.) and set aside. Melt butter over medium heat. Whisk in flour. Cook for about 2 minutes.
Add “milk” and broth. Add sauteed garlic, onion and main ingredient. Bring to a boil, reduce heat and simmer, stirring regularly, until it reaches desired consistency (about 10-15 minutes).
Season to taste with salt and pepper and use as you would a can of condensed Cream of Something Soup in any recipe.
If I make it ahead of time, I pour the soup into a pint canning jar and refrigerate it for up to four days.
1 “can” = approximately 1.5 cups
- 1 cup chickpeas, cooked
- 2 cups vegetable blend (carrots, corn & peas or any vegetable blend)
- 1.25 cups onion, chopped and caramelized
- 1 teaspoon Italian seasoning
- 10.5 ounces homemade cream of mushroom soup*
- 2 tablespoons milk or soy milk
- 2 9-inch pie crusts
- Mix all ingredients, except pie crusts.
- Place crust in pie plate.
- Fill pie with mixture.
- Top with additional crust, slitting to allow steam to release.
- Repeat for additional pies if necessary.
- [Divide among freezer bags and freeze here if freezing.]
- Bake at 425 for 30-40 minutes, until golden and bubbly. Tip: wrap crust edges with foil for the first 15 minutes to avoid burning.
- Freezing Directions...To serve: Bake at 425 for 30-40 minutes (thawed) or 50 minutes (frozen), until golden and bubbly.