Go Back

15 Bean Pot Pie


  • 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


  • (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 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.