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Chickpea Pot Pie

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 1 tablespoon Vegetable Oil
  • 1 1/4 cups dice Onion
  • 1 cup drain Garbanzo Beans (Chick Peas), Canned
  • 2 cups Mixed Vegetables, Frozen
  • 1 teaspoon Italian Seasoning
  • 1 1/2 cups Cream of Mushroom Soup, Vegan
  • 1/8 teaspoons Black Pepper
  • 1/8 teaspoons Salt
  • 2 tablespoons Milk, Dairy Free
  • 2 individual Refrigerated Pie Crust

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/4 of pie
  • 672 Calories
  • 33g Total Fat
  • 10g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 847mg Sodium
  • 84g Total Carb
  • 5g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 11g Protein
  • 18 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat vegetable oil in skillet over medium heat.
  2. Add onions and cook until carmelized for about 7-8 minutes.
  3. Remove onions from heat and mix with all ingredients in a large bowl, except pie crusts.
  4. Place crust in pie plate.
  5. Fill pie with mixture. Top with additional crust, slitting to allow steam to release. Repeat for additional pies if necessary.
  6. 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.

Freeze For Later Cooking Directions

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?

  1. Heat vegetable oil in skillet over medium heat.
  2. Add onions and cook until carmelized for about 7-8 minutes.
  3. Remove onions from heat and mix with all ingredients in a large bowl, except pie crusts.
  4. Place crust in pie plate.
  5. Fill pie with mixture. Top with additional crust, slitting to allow steam to release. Repeat for additional pies if necessary.
  6. Cover with plastic wrap, then foil. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 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.

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