Chickpea Pot Pie
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
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.