RUSTIC WHITE BEAN & THYME POT PIES

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.