15 Bean Pot Pie

15 Bean Pot Pie http://www.hurstbeans.com/system/images/143/original_15-Bean-Pot-Pie-Baked.jpg
  • Home_15-bean-pot-pie-bake
  • Home_15-bean-pot-pie-prebaked
  • Home_15-bean-pot-pie-baked
  • Home_15-bean-pot-pie-bake
  • Home_15-bean-pot-pie-prebaked
  • Home_15-bean-pot-pie-baked

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.

Cook Time
Kitchen Time
Servings 8


  • 3 cups cooked 15 Bean Soup beans (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
  • Read more: http://www.5dollardinners.com/bean-pot-pie-recipe/#ixzz2FL2cANkc

Cooking Directions

  1. (Cook the dried beans according to package instructions, if needed.)
  2. Preheat oven to 425.
  3. 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).
  4. 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 crust to vent.
  5. 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.
  6. Serve warm with favorite side dish.