Hearty white beans, carrots, and potatoes in a creamy thyme-flavored sauce. Just add cooked chicken or turkey for the meat-eaters!
Yield: 4(10-ounce) pot pies
3tablespoonsbuttervegan butter (like Earth Balance), or olive oil
1medium yellow oniondiced (about 1 cup)
2medium carrotspeeled and roughly chopped (about 1 cup)
1/2teaspoonkosher salt or sea salt + more to taste
1/4teaspoonfreshly ground black pepper + more to taste
2medium cloves garlicminced
2 1/2cupslow-sodium vegetable broth
115-ounce can cannellini beans (or 1 1/2 cups cooked beans), drained and rinsed
1pound2 cups diced Yukon Gold potatoes
2sprigs fresh thyme
Your favorite store-bought pie crust or homemade pie crustfor a homemade vegan option, I really like this coconut oil pie crust**
1/4cupcooked shredded chicken or turkey per pot pie
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.
* Filling should be just enough for four 10-ounce ramekins if not adding meat. If adding meat to some, you should be able to stretch to five.
Use Earth Balance vegan butter or olive oil and a vegan pie crust (some store-bought pie crusts are vegan - check the ingredients)