Thyme White Bean Pot Pies Recipes

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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

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.

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