RUSTIC WHITE BEAN & THYME POT PIES

Rustic White Bean & Thyme Pot Pies image

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

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 14

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Ingredients

3 tablespoons butter (vegan butter (like Earth Balance), or olive oil)
1 medium yellow onion (diced (about 1 cup))
2 medium carrots (peeled and roughly chopped (about 1 cup))
3 tablespoons all-purpose flour
1/2 teaspoon kosher salt or sea salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
2 medium cloves garlic (minced)
2 1/2 cups low-sodium vegetable broth
1 15-ounce can cannellini beans (or 1 1/2 cups cooked beans), drained and rinsed
1 pound 2 cups diced Yukon Gold potatoes
2 sprigs fresh thyme
Your favorite store-bought pie crust or homemade pie crust
1/4 cup cooked shredded chicken or turkey per pot pie
4-5 10-ounce ramekins*

Steps:

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.
Add flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir constantly for three minutes, adding the garlic during the last minute.
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.
If adding chicken or turkey to any of the pot pies, add 1/4 cup to each ramekin.
Divide bean filling between the four or five ramekins, carefully stirring those that have meat with a small spoon to evenly distribute.
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.
Bake 375 degrees for about 35 minutes, until the pie crust is golden brown and the filling is nice and bubbly.
Let cool about 10 minutes before serving.

*** Explore more Rustic White Bean & Thyme Pot Pies Recipes »

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Susan Murtaugh

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This recipe was a hit with my family! The white beans were creamy and the thyme added a wonderful flavor. I will definitely be making this again.

Rashdan Ahmad

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I'm not a big fan of white beans, but this recipe changed my mind. The beans were cooked perfectly and the thyme added a subtle flavor that really made the dish. I will definitely be making this again.

Mark Underwood

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This was a delicious and easy recipe to follow. I made it for my family and they loved it. The white beans were creamy and the thyme added a wonderful flavor. I will definitely be making this again.

Akira Leir

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I made this recipe for my family and they loved it. The white beans were creamy and the thyme added a wonderful flavor. I will definitely be making this again.

Oscar Mutasa

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This recipe was a hit with my family! The white beans were creamy and the thyme added a wonderful flavor. I will definitely be making this again.

Anik Chakraborty

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Dawand Wallace

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This was a delicious and easy recipe to follow. I made it for my family and they loved it. The white beans were creamy and the thyme added a wonderful flavor. I will definitely be making this again.

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