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Chickpea Pot Pie


I used to love frozen vegetable pot pies. Now that I’m a big kid, I realize most of them are chock full of “I don’t know how to pronounce thats” and other stuff I don’t want to eat. I also realized that a pot pie filled with only vegetables isn’t the most well-rounded meal. So, I like to add a cup of chickpeas to my pie for extra protein and a nice crunch and have a simple, quick well-rounded meal that’s a great Fall warm-up.

When I make this pot pie, I use a bag of homemade cream of mushroom soup, thawed out of the freezer to keep the meal conveniently quick but able to suit our dietary needs. Following the handy chart with the recipe, the soup (and the Pot Pie) can be made to suit vegan, vegetarian, diet, gluten-free, whole foods or traditional diets.

Chickpea Pot Pie


Kristi @ onceamonthmeals.com


  • 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.

Freezing Directions:

To serve: Bake at 425 for 30-40 minutes (thawed) or 50 minutes (frozen), until golden and bubbly.


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10 Responses to “Chickpea Pot Pie”

  1. April H says:

    This looks so yummy!

  2. Claudia says:

    What a good idea for pot pie, to sub in chickpeas. I definitely want to try that.

  3. Vera says:

    Even though I’m vegan, my husband is not. I made this w/leftover turkey, baking in a cast iron skillet. Since I was too lazy to make two pie crust, I made only the top one.

    My hubby of 43 years says it’s one of the best pot pies I’ve ever made. . . . thank you, thank you, thank you!

  4. [...] recipes, compliments of last month’s Vegetarian menu. I still have a pan of this beautiful Chickpea Pot Pie in my freezer, just begging to be eaten. In my own version, I made homemade pie crust (that [...]

  5. Amelia says:

    I made a vegan version of this and it was excellent! Enjoyed by vegans and carnivores!

  6. Randa says:

    Is there anyway to cook this and then freeze it so that you can microwave it? I’m trying to find lunches that will only require a microwave on the day you need to eat it. Thanks!

  7. Rebecca says:

    how many servings per pie?

  8. Jen says:

    LOL! Definitely not 8 servings per pie… it’s so good I think I ate half a pie in a sitting!

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