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 Something Soup post has a handy chart to suggest substitutions for various dietary needs as well as various cream soups (celery, “chicken,” asparagus, mushroom, etc.).
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 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.
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 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.
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