"A great twist on the classic Pot Pie recipe, with 15 BEANS instead of chicken! This recipe makes enough filling for 2 whole pies, so freeze some for later."
2 hours
35 minutes
8
3 cups cooked [HamBeens® 15 BEAN SOUP®](/products/ham-beens-original-15-bean-soup) (Note: 1 bag of 15 Bean soup mix made enough beans to make 2 pot pies…perfect for a double batch!)
2 cups mixed vegetables
1 tsp onion powder or minced onion
1 can cream of celery soup
Salt and pepper
2 pie crusts
"A great twist on the classic Pot Pie recipe, with 15 BEANS instead of chicken! This recipe makes enough filling for 2 whole pies, so freeze some for later."
3 cups cooked HamBeens® 15 BEAN SOUP® (Note: 1 bag of 15 Bean soup mix made enough beans to make 2 pot pies…perfect for a double batch!)
2 cups mixed vegetables
1 tsp onion powder or minced onion
1 can cream of celery soup
Salt and pepper
2 pie crusts
Cook the dried beans according to package instructions, if needed.
Preheat oven to 425°.
In a large mixing bowl, combine the cooked beans and the mixed vegetables with the minced onion and canned soup (as is, do not dilute).
Place one crust on the bottom of a lightly greased pie plate. Pour the filling into the crust. Top with the remaining crust and pinch the crust together around the edges. Make a few decorative slits in the top of crust to vent.
Bake in the preheated oven for 35 to 40 minutes, or until crust is golden on top. Use a pie crust shield if needed to keep the crust edge from burning.
Serve warm with favorite side dish.