Homemade cream of mushroom soup and a cup of chickpeas extra protein and a nice crunch make this Chickpea Pot Pie a simple, quick well-rounded meal that's a great Fall warm-up.
4
Servings
10
Ingredients
3
Comments
Ingredients
- 1 tablespoon Vegetable Oil
- 1 ¼ cups dice Onion
- 1 cup drain Garbanzo Beans (Chick Peas), Canned
- 2 cups Mixed Vegetables, Frozen
- 1 teaspoon Italian Seasoning
- 1 ½ cups Cream of Mushroom Soup, Vegan
- ⅛ teaspoons Black Pepper
- ⅛ teaspoons Salt
- 2 tablespoons Milk, Dairy Free
- 2 individual Refrigerated Pie Crust
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat vegetable oil in skillet over medium heat.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat vegetable oil in skillet over medium heat.
- Add onions and cook until carmelized for about 7-8 minutes.
- Remove onions from heat and mix with all ingredients in a large bowl, 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.
- Bake at 425 degrees for 30-40 minutes, until golden and bubbly. Tip: wrap crust edges with foil for the first 15 minutes to avoid burning.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1/4 of pie Amount Per Serving
- Calories
- 672
- Total Fat
- 33g
- Saturated Fat
- 10g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 847mg
- Total Carbohydrates
- 84g
- Fiber
- 5g
- Sugar
- 4g
- Protein
- 11g
- WW Freestyle
- 18
3 Comments
Join the discussionThis is one of my family’s favorite recipes. We make it every month!
Made this as a freezer meal for postpartum, was our favorite recipe out of the 17 meals we made. Making it again and will be putting into our meal rotation from now on! Absolutely delicious and super easy. Very Savory and so glad it’s vegetarian and healthy.
We are so glad to hear you are enjoying this recipe!