Chickpea Pot Pie


A great twist on the traditional Chicken Pot Pie recipe – my kids gobbled it up and didn’t miss the chicken one bit!


  • 2 cans of white beans, (drained and rinsed)
  • 2 tbsp dried rosemary
  • 3/4 cup vegetable stock (plus extra if needed)
  • 1 tsp himalayan salt
  • 1 tsp black pepper
  • 1 can chickpeas, (drained and rinsed)
  • 4 cups frozen vegetable blend (carrots, green beans, corn & peas )
  • 1 large yellow onion, chopped and caramelized
  • 1 Tbsp Italian seasoning
  • 1/4 cup unsweetened almond milk
  • 4 9-inch whole wheat pie crusts (can be found at Pomme)


  • Preheat oven to 425 degrees.
  • Place white beans, rosemary, salt, pepper and vegetable stock into a food processor and process until thick gravy consistency.
  • Add more stock if needed.
  • Place all ingredients (except pie crusts) in a large bowl and mix to combine.
  • Prepare two of the pie shells as according to package instructions.
  • Fill the two prepared pie shells with mixture.
  • Top with additional crusts, pressing seams together to seal.
  • With a fork or knife, poke a few holes in the top to allow steam to release.
  • Bake for 30-40 minutes, until golden brown and bubbly.