Rustic White Bean & Thyme Pot Pies

Hearty white beans, carrots, and potatoes in a creamy thyme-flavored sauce. Just add cooked chicken or turkey for the meat-eaters!

Ingredients

• Your favorite store-bought pie crust or homemade pie crust (for a homemade vegan option, I really like this coconut oil pie crust)**
• 2 sprigs fresh thyme
• 1 pound (2 cups) diced Yukon Gold potatoes
• 1 (15-ounce) can cannellini beans (or 1 1/2 cups cooked beans), drained and rinsed
• 2 1/2 cups low-sodium vegetable broth
• 2 medium cloves garlic, minced
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/2 teaspoon kosher salt or sea salt + more to taste
• 3 tablespoons all-purpose flour
• 2 medium carrots, peeled and roughly chopped (about 1 cup)
• 1 medium yellow onion, diced (about 1 cup)
• 3 tablespoons butter, vegan butter (like Earth Balance), or olive oil

OPTIONAL MEAT

• 1/4 cup cooked shredded chicken or turkey per pot pie

EQUIPMENT

• 4 to 5 (10-ounce) ramekins*

Instructions

1. Let cool about 10 minutes before serving.
2. Bake 375 degrees for about 35 minutes, until the pie crust is golden brown and the filling is nice and bubbly.
3. Cut circles of crust about 1″ larger than the circumference of the ramekins. To keep track of the meat pot pies vs. the veggie pot pies, I like to use letter cookie cutters – “VEG” for veggie and, in the case of the batch I made for the blog, “CHX” for chicken. A simple V or C will work or any old shape to help you tell them apart will do! Just be sure you at least slit the top to allow for steam to escape.
4. Divide bean filling between the four or five ramekins, carefully stirring those that have meat with a small spoon to evenly distribute.
5. If adding chicken or turkey to any of the pot pies, add 1/4 cup to each ramekin.
6. Slowly pour in the vegetable broth, stirring constantly. Add the beans, potatoes and thyme sprigs. Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat to low, cover, and simmer. Cook, stirring occasionally, until the potatoes are just about fork tender, about 5 minutes. Remove thyme stems. Taste and add salt and pepper if desired, to taste.
7. Add flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir constantly for three minutes, adding the garlic during the last minute.
8. To a medium saucepan, add the olive oil or vegan butter. Warm over low heat. Add the onion and carrots and saute just until the onions are beginning to become translucent, 5-6 minutes.

Notes