Thyme & White Bean Pot Pies

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Baking sheet with six ramekins filled with White Bean & Thyme Vegan Pot Pies

It’s getting to be that time of year (at least, in Oregon) when temperatures drop and the days become shorter. I start craving comfort food and sweatpants like no other. This is just the recipe for such an occasion.

Peeled and sliced carrots surrounded by sprigs of fresh thyme

If you’ve followed our blog for a while, chances are you’ve tried our 1-Hour Vegan Pot Pies, or the Fall Pot Pies.

While I still love both of these recipes, when I spied a white bean pot pie in Top With Cinnamon’s cookbook, I felt inspired to create a vegan version.

This recipe is easy to make, requiring just 10 ingredients and simple methods! Plus, it all comes together in a little over 1 hour.

Stirring the White Bean & Thyme filling ingredients for Vegan Pot Pies

I hope you guys love these pot pies! They’re:

Savory
Comforting
Warm
Veggie-filled
Satisfying
& Seriously delicious

I’ve officially made this recipe four times since testing it for the blog. It’s that good! The white bean filling gets bubbly and warm in the oven, and the pie crust creates the perfect flaky topping. The combination of the two textures is downright swoon-worthy.

This recipe would be great for the holidays, or to satisfy comfort food-cravings this winter. It’s especially great for hosting, as it’s sure to please mixed crowds of vegans and meat eaters alike.

Ramekins of White Bean & Thyme Pot Pies for a comforting vegan dinner

If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Tray of White Bean & Thyme Vegan Pot Pies for a comforting meal

Thyme & White Bean Pot Pies

10-ingredient vegan pot pies infused with white wine and fresh thyme. Flaky pie crust covers a savory, vegetable-white-bean filling. A hearty plant-based meal that's especially comforting in the winter months.
Author Minimalist Baker
Print
Four ramekins of White Bean & Thyme Mini Vegan Pot Pies on a baking sheet
4.92 from 50 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 (pot pies)
Course Entree
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

FILLING

  • 2 Tbsp olive oil
  • 1 large white or yellow onion, finely diced
  • Salt + Pepper (to taste)
  • 1 pound carrots, peeled and finely chopped
  • 1/4 cup unbleached all-purpose flour
  • 1/2 cup dry white wine (optional // or sub more vegetable broth)
  • 3 cups vegetable broth (DIY or store-bought)
  • 2 tsp fresh thyme (chopped // or sub 1 tsp dried per 2 tsp fresh)
  • 1 15-ounce can white beans (rinsed and drained)

CRUST

  • 1 1/2 cups unbleached all-purpose flour
  • 1/4 tsp sea salt
  • 10 Tbsp cold vegan butter (or sub room temperature coconut oil*)
  • 4-7 Tbsp cold water

Instructions

  • Preheat oven to 400 degrees F (204 C) and arrange 6 (amount as original recipe is written // adjust if altering batch size) ramekins on a baking sheet. Set aside.
  • Heat a large pot over medium heat. Once hot, add oil and onion. Season with a pinch each salt and pepper and stir. Sauté until soft and translucent - 4-5 minutes.
  • Add carrots and season with a pinch more salt and pepper. Cook 2-3 minutes, then add flour and stir well to thoroughly coat.
  • Cook for 1 minute, then slowly add white wine (optional) followed by vegetable broth, whisking to prevent clumps.
  • Add thyme and white beans and bring the mixture to a simmer. Then lower heat to low and simmer for a few minutes. Cover and remove from heat while preparing crust.
  • To prepare pie crust, add flour and salt to a mixing bowl and whisk to combine.
  • Next add vegan butter (or coconut oil) and use a pastry cutter (or fork) to cut the two together, until it resembles wet sand - about 30-45 seconds.
  • Add ice cold water 1 Tbsp at a time and use a wooden spoon to gently mix. Add only as much water as needed to help it come together and form a dough - about 4-6 Tbsp (amount as original recipe is written // adjust if altering batch size).
  • Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Then transfer directly to a well-floured surface and form into a disc with your hands.
  • Lightly flour the top of the dough, as well as a rolling pin, and gently roll out until about 1/8-inch thick. Add more flour as needed to prevent sticking.
  • Use a pizza cutter or knife to cut into 6 (amount as original recipe is written // adjust if altering batch size) large squares slightly larger than the size of your ramekins.
  • At this time, scoop the white bean filling into the ramekins until almost entirely full (reserve any leftovers to enjoy as soup or future pot pies).
  • Use a lightly floured spatula to scoop each pie crust square onto a ramekin. Repeat until all ramekins are covered. Use a knife or toothpick to create small holes in the top of the pie crust to allow steam to escape.
  • Bake pot pies for 35-40 minutes, or until the filling is bubbly and the pie crust is golden brown. Let cool 10 minutes before serving.
  • Store leftovers covered in the refrigerator for 3-4 days, or in the freezer up to 1 month. Reheat in a 350 degree F (176 C ) oven until completely warmed through.

Notes

*If using coconut oil in place of the vegan butter, see this Coconut Oil Pie Crust article for tips and method.
*Nutrition information is a rough estimate calculated using all of the crust and filling.
*Recipe adapted from Top With Cinnamon's Cookbook.

Nutrition (1 of 6 servings)

Serving: 1 pot pies Calories: 456 Carbohydrates: 45.5 g Protein: 10.4 g Fat: 24.2 g Saturated Fat: 6.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 804 mg Fiber: 5.5 g Sugar: 5.2 g

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  1. Caroline says

    I made this! It was so good.
    I added more flour to the carrot & bean mix. I wanted it thicker. It made so much! Perfect

  2. Michele H says

    I made this according to the recipe with the exceptions of using cooked navy beans (from dried) and using a 9×13 pan with the pastry laid out in strips instead of the ramekins. We are not vegetarians, so also used chicken broth and regular butter. Even my 82 year old mom enjoyed this — and she’s one that believes she hasn’t eaten if meat is not part of the meal. This recipe is a keeper and would be great to serve when you know that you are serving meat eaters and vegetarians as it will appeal to both groups.

  3. gabriele says

    hi. i did this recipe for a special vegan dinner with my parents and they loved !
    the crust its perfect and easy to work (i used less coconut oil), too buttery.
    the filling i used carrots and chickpea. for sure i will make again. thanks!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Gabriele. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      We think that would work! We would recommend using a gluten-free all purpose flour blend.

  4. LIZ says

    I have been making these for years and they are excellent!!! I make them and freeze the left overs in the ramikins. Don’t get fooled into thinking you can use frozen veges because it just gets soggy if you choose to freeze them. Five stars for sure!

  5. Rachel S says

    This was absolutely fantastic! I read a few comments… if you can’t get the crust brown, spray or brush some oil on the top at the end and hit it with the broiler for two minutes. My crust came out crispy and flakey on the outside, layered and soft in the middle. It was perfect! Great recipe

  6. Frances says

    I LOVE this recipe!! Super simple and so flavorful! mouthwatering! I used whole wheat flour, turned out divine. The first time I made this my boyfriend & I ate the whole thing! Second time around I added potatoes to increase heartiness! Next time I will add peas as I see in the other comments. Very satisfying.
    Thank you Minimalist Baker!

  7. Shannon says

    I just took this out of the oven and it is beautiful and delicious! Your recipes are an endless source if inspiration for me and they always turn out perfectly! Thank you :)

  8. Bea says

    This was so delicious! I added peas to mine. I also made a bit more crust so I was able to have a layer covering the bottom of the dish and completely covering the top. So good

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Phyllis. Sorry to hear the pan broke, but we are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  9. jackie says

    Made these pies on easter sunday for a vegan friend. I have to say that they came out great the flavour was amazing . The pastry was so tasty so all in all a great recipe. This is definitely a keeper and will be making again.
    Thanks

  10. Sussanna says

    Hi, Is 10TBS vegan butter the right amount for the crust? It seems like an awful lot so I just wanted to check before I make it for Christmas dinner tomorrow! Thank you!

  11. shar lynn says

    I went to a Christmas party last night and my friend served this pot pie — it was soooooo delicious and looked attractive in the ramekins. I have printed a copy to share with my veggie granddaughter and I will definitely make it for myself !!

  12. Penny says

    Amazing! My new favourite. I added some green peas and used a little vegan butter on top of the crust to help with browning. I recommend using the white wine as it adds such a nice crisp tone.

  13. Claudia Langevin says

    What would you recommend if I do not want to make the crust, is there a store bought version you have tried? I’m vegetarian and the crust can have egg!

    • Support @ Minimalist Baker says

      You could use a store-bought puff pastry, which most grocery stores carry in the frozen section!

  14. Karon Davis says

    Hi Dana,
    Absolutely love your stuff !
    What size are your Ramekins ?
    I’d love to buy some , to try these in.
    Thank you Again !!!
    Merry Christmas
    The Davis Fam ….

    • Support @ Minimalist Baker says

      Hi Karon! They are about 3 inches wide on the bottom. But this recipe is flexible, so just use whatever you have and adjust the baking time and size of pie crust as needed!

  15. Kelly D says

    I made this for my vegan guests at Thanksgiving this week. It was great because I made the crust and filling two days ahead and left them in the fridge. It was easy to roll out and assemble the day I needed it. I also made a few modifications….I added about 3/4 teaspoon of dried thyme to the crust. For the filling, I added an extra can of beans whole. I also took a third can of beans and puréed it. I added about half of the purée to the filling as a thickener. The whole thing was a hit. Thank you!!

  16. Bethany Bolthouse says

    Absolutely loved this. The ingredients seem so simple, but the flavor is so rich. This was the perfect comfort food for a rainy fall day, and it was not that difficult and didn’t make a big mess. I will definitely be hanging on to this recipe! Also, I don’t have ramekins, so I made it in a 8×8 or 9×9 metal pan. It didn’t look as cute, but it worked just fine.

    • Support @ Minimalist Baker says

      We are so glad to hear that, Bethany! If you could leave a star rating in the future, that would help us out a ton :D

  17. Bethany Bolthouse says

    Hey there! I would really love to make these, but I am hoping to make it as a normal pot pie instead of in the ramekins, as I don’t have those. Have you ever made it that way? Do you think that the amount of filling would work for a normal sized pie? Thanks so much :)

  18. Zoe Jennings says

    This recipe is amazing!!!! As I was filling the pot with the mixture, I licked some of it and I was in heaven. It tasted amazing. I used bought vegan pastry because I didn’t have everything to make it from scratch.
    Anyway, it came out really great.

  19. Claudia says

    Enjoyed these. Did not make the crust because I was making ahead and worried that reheating would make it soggy, so I had it with a side of mashed potatoes, kinda like a china pot I guess. My 14 month old son ate his entire helping :)

  20. Jessica says

    Fantastic! Was easy to make, and the pastry top did not disappoint! I’m relatively new to being vegan and I love trying out the new recipes and learning and being creative with food in a way I wasn’t before! Thanks minimalist baker!

  21. Diane says

    Made this tonight. Crust was delicious as was the actual pot pie filling. My husband really liked them. He is normally non-commital on dinner so was really glad he liked. Thanks. Diane

  22. Lane Jeter Manis says

    I made this recipe for a gathering of international visitors and it was a huge hit. I made a couple of changes: I cut the amount of carrots in half, added a big container of portobellow mushrooms and added 2 cans of drained beans. Be sure and add white wine–it is delish. I made the crust exactly as the recipe called for. I put it in an big pan and covered the top with the crust. Baked for an hour. It was the hit of the party.
    Thank you so much for this recipe! Yum.

  23. Kristi Shaw says

    Love this recipe! The outstanding flavor was surprising given the simple ingredients. I made it with sourdough pie crust,any reason to use my starter

  24. Markki says

    I love this recipe! I don’t mess with the ramekins, I just put it in a glass bowl and put the crust over the top. It was my first time making a crust from scratch and it was so easy! A great vegetarian recipe.

  25. Amber says

    On a hunch I doubled the batch too save some for later. I am so glad I did! Thank you for giving me something comforting, filling, and delicious this winter!

  26. Melissa says

    Its absolutely delicious- I usually eat the beans right out of the pot. Haven’t made this in awhile. I will this week. Everyone loves it! Including 6 and 9 year old. Thank you!

  27. Tarini says

    Hi!
    I love this recipe. However my attempts to get the biscuits to bake well have failed completely:

    1. The biscuits begin to sink in the vegetable mixture
    2. The underside of the biscuits is not cooked at all and so I have had to pry them off, flip them, and rebake it, which overcooks the vegetables. I have tried fresh biscuit dough, refrigerated dough, as well as frozen dough.

    Any suggestions?
    Thanks!

    • Support @ Minimalist Baker says

      Hi Tarini! So they are going to be a little tender on the underside but one way to get around that is to make the biscuits shorter (less tall) so they’ll bake faster and more thoroughly. Hope this helps!

  28. Cassandra says

    Hi there,
    Wondering if you can make these ahead of time and bake the next day? If so, what would your method be? I like to entertain on weeknights and prepare on the weekend.

    Thanks!
    Cassandra

    • Support @ Minimalist Baker says

      Hi Cassandra! You could either make them and just reheat in a 350 degree F (176 C ) oven until completely warmed through. Secondly, you could try making the filling and dough, keeping them separate and refrigerated until the next day and then assembling and baking. Hope this helps!

  29. Wendy says

    If I were served this in a restaurant, I’d be thrilled! What’s more important – my husband loved it! This recipe is the best. I used half of a pound of carrots and half of a pound of celery because I was short on carrots. I like that grams are listed in addition to cup measurements. Made a special trip to the grocery store this a.m. so it can be made again today. Could these be frozen before cooking? They’d be great to have on hand or nice to take to someone who’s under the weather. Thanks for such a great recipe!

  30. Kristin says

    These are very good! I don’t care for thyme, so I reduced the amount used, but I really enjoyed this recipe regardless. I am not vegan but I am trying to significantly reduce the amount of meat and dairy I consume and this recipe make me feel like its actually possible!

  31. Megan says

    hi Dana! love all your recipes! for thanksgiving I am making the 1 hour vegan pot pie ( my bf loves the traditional flavor) but was thinking of combining the 2 recipes. Instead of doing the biscuits on top, I was thinking about using this pie crust recipe. With the biscuit recipe, you can make biscuit, leave unbaked and place onto of uncooked filling and prepped in the freezer, can you do the same with the pie crust? Id love to prepare this ahead of time, and day of pull out and bake. Let me know your thoughts!
    Aloha, Megan

  32. Jen says

    I am not vegan and was in a hurry, so I used one sheet of puff pastry dough instead of making the crust in the recipe–fantastic! My oven proof bowls are about 6 inches in diameter and one sheet of pastry dough rolled out made four pieces just the right size. Really good, thanks for the recipe.

  33. Bailie says

    Holy goodness!!! This recipe is AMAZING!! So creamy and satisfying. My husband said he liked it more than the chicken pot pie I used to make before we became vegan… that’s really saying something. :). All of your recipes are great, but I think this may be our new favorite!!

  34. Kathleen says

    Looks good, I’m going to try it. Please encourage your readers to cook their own beans and not buy anything in a can. Buy an economical pressure cooker, cook up a kilo at a time and freeze what you’ll need for each recipe. It’s cheaper and you won’t be throwing away the can nor ingesting whatever they sprayed on the inside which leaches into the food.

  35. Chelsea Moore says

    I really enjoyed these! Every single time I make a Minimalist Baker recipe, I truly love it. They are very hearty and delicious, and stayed well in the fridge for several days. I also really appreciate the inclusion of nutrition facts! I’m not even a HUGE fan of thyme, but these are SO good!

  36. Melissa says

    Usually don’t write… cause it takes too much work on my cell phone.. but- make these everyone!! Double batch it! Absolutely delish. I agree with another teview. Use the wine! Takes it to another level. This is my kinda dish. Kids loved it , are them all. Better after an hour. Let us cool. Even if you don’t make the crust top and just buy bread. You will love it. Made my own beans.
    Thank you! Love you site. I make a lot of your delicious recipes. Picking out what’s for tomorrow now…

  37. Yssa. says

    I made this as a whole pie instead of individuals, came out wonderful! Making it again tonight, but planning to add peas for color ? and peas are great so…

    Thank you for this recipe! Its great!

  38. Hannah Riddle says

    I just made this today! I added frozen corn and peas, a cup 1/2 of brown rice and also added in some cashew cream I made, to thicken it up even more and add a cheesy flavor! It was absolutely DELICIOUS and my non vegan hubby thought it was the best thing I had ever made! The crust is amazing and flakey. This will be our new family favorite!!!

  39. Summer Graham says

    I’ve made this twice in the past month! Made a perfect vegan main for me at Christmas, and I love that I can pull one out of the freezer the night before for a quick and easy lunch at work. Added chopped garlic in with the onions the second time I made it, delish!

  40. April says

    Hi! Ian so excited to try this, but I don’t have little ramekins, just a casserole pan. How can I make this recipe work for one big pot pie? Thank you!

    • Dana @ Minimalist Baker says

      Yeah! Totally. Just bake a little longer (until the filling is bubbly and the crust is golden brown).

  41. Marilyne says

    I made these delicious pot pie this week, they were absolutely delicious! I can’t believe the homemade coconut-oil crust!! I switch the white beans for another type of beans I had; As I didn’t have any vegetable broth left, I had to adjust the spices a little to compensate. I will definitely make again, probably for Christmas for my non-vegan family. Thanks again for all your vegan recipes!! :D

  42. Annalise says

    I make dinner for my family every Tuesday night and I still haven’t come up with what to make so I decided to browse your casserole recipes and found myself here! I’d love to make this for my family tomorrow night, but I was wondering, can the filling be made in advance? I’d like to prep as much as I can now to cut down pre-dinner prep tomorrow as much as possible. Thanks! :)

  43. Jaia says

    This recipe is so delicious! It’s healthy, comforting and everyone loved them. I used half butter and half coconut oil. Such a great recipe on a cold night, I made them in small ramekins with a simple green salad, garlic crutons and roasted potatoes.

    Every Friday I make dinner for my household of 8 and each time I come to your site. The meals are always loved by everyone, meat-eaters and kiddies alike. Thank you so much for sharing your brilliant recipes with us, you’re the only source of recipes that I know everytime are going to be excellent :)

  44. Nadia says

    Hi! I know you’re in Korea right now, so I’m hoping one of your readers will help me out here – just wondering how I can adjust the time and temperature if I don’t own ramekins and desperately want to make this today instead of waiting until I buy ramikens. I’d just be using a regular baking dish, standard size. Thanks!

  45. Andi says

    These were delicious and so much easier to make than I expected. I also added some extra veggies. A perfect fall/winter meal.

  46. Hilary says

    Hi Dana, can I substitute a gluten free four mix for the regular all purpose flour? I hope I can I’m looking forward to making this :)

    • Support @ Minimalist Baker says

      Hi Hilary, check out previous comments for tips on making this gluten free! Specifically, one reader, Christina, said she had substituted a GF all purpose flour blend from Arrowhead Mills and it worked out! Dana had also suggested using a GF flour blend! Hope that helps!

  47. Ann Burns says

    Made this for my visiting vegan sister – delightful! Have been following your blog for a while now and so impressed by the recipes. Thank you for sharing!

  48. Arielle says

    This was so delicious! Second recipe I have tried from your site and they both have been big hits in my house. Thanks!

  49. Hannah says

    My husband and I just recently went vegan and have been experimenting with recipes. This was one of our favorites by far. So delicious and comforting. The crust is amazing and was so easy to make! I added mushrooms to the 1 pound of carrots and used gluten free flour in the crust. I also cooked it in a glass baking dish instead of ramekins. Next time I would cut the liquid down maybe by 1/2 cup but soooo yummy!

  50. Sepi says

    This was absolutely yummy! I’ve never made any type of pot pie before, so this was a fun challenge. The crust was delicious–just the right crispy, flakey goodness and the filling was so hearty! Thank you for this wonderful recipe!

  51. atiya says

    Hi Dana,

    I love your recipes for their simplicity and ease of cooking. I tried these beauties yesterday and they came out perfect. My husband loved them. The only thing that I did different was reduce the amount of carrots and substitute with a green bell pepper as I wanted to use up my pepper.

  52. Tammie Schaffer says

    I thought I read a comment where someone had used vegan crescent rolls as a crust. I don’t see it. I am not crazy about carrots so I substituted a bag of frozen vegetable soup mix (tomatoes, potatoes, carrots, green beans, corn, Lima beans, okra, onions & celery). I have everything done & am ready to assemble. Was wondering if I should use an 8″x8″ or a 9″x13″ dish? And should I change the cooking time with a crescent roll crust on top?

  53. Shaloma says

    Hi Dana,

    I was just about to ask you about your kitchen essentials when I saw you had already compiled a list of kitchen essentials. Is this updated? I plan to be moving soon and being that your blog is my go-to in my burgeoning vegan journey, I’d like to make sure I get everything I need e.g. food processor.

  54. Quinn says

    I made these for dinner last night. I swapped out the Thyme for Rosemary and added a couple of baby tomatoes and the last few veggies from a frozen mix. So delicious, Dana! Thank you for such a great recipe that both my lactose-free husband and I can enjoy!

  55. Nicole says

    I looked up 10 TBSP of butter. That’s 2 1/2 sticks? Just making sure… I don’t want to mess this one up!

    Thanks!

  56. Sarah says

    Loved this recipe! My girlfriend and I added some yukon potatoes to the carrots and white beans and it really added some thickness and flavor!

  57. Maggi says

    Seriously delicious, indeed! I’m
    vegan but my husband isn’t so I always look for recipes that appeal to everyone and this one is a winner. It tastes just like the pot pies I loved as a kid. The crust is amazing. AMAZING. I did half peas and half carrots but other than that followed recipe exactly and it was so easy. Thank you!!!!

  58. Tim says

    Hi – excited to try these for a small New Year’s Eve midnight dinner. How far in advance could you make them and keep refrigerated before baking? Thank you.

  59. Kyla says

    Do you think it would taste fine if I added potatoes and frozen peas? Let me know if the potatoes would have to be pre cooked or if the peas would make it runny….
    Looks fantastic!!!

  60. Nicole Lee says

    I just made these for my family tonight, and they are my new favorite comfort recipe! The flavor is spectacular (make sure you use the white wine – it gives an intensity to the dish). I added more thyme to my recipe, as I love using fresh herbs. I would like next time to add some other vegetables to the dish, are there any suggestions as to what would pair well with the flavors in this pot pie? Thank you so much for the recipe!

  61. Lauren says

    This recipe was delicious! My whole family loved it. My husband told me to “put it on the list” of go to recipes! Thank you for this one!

  62. Reshma says

    Hello! for the technique of adding flour to cooking vegetables and then adding liquid, how to you manage to not clump the flour? When I add the flour to my veggies and keep cooking (step 2) it begins to clump and adding liquid (step 3) further emphasizes the clumping-

    Thank you!

    • Dana @ Minimalist Baker says

      Using a fine whisk definitely helps. OR, if you have a spatula with slots, use it to smash the clumps and evenly disperse them!

    • Lee Ann says

      I pour the liquid in slowly while stirring/whisking quickly in small circles where the liquid goes in, just like making Campbell’s cream of tomato soup back in the old days.

  63. Gabby S says

    My husband and I made these together Sunday night for our anniversary, and they were wonderful! We ate every bit of it. Hearty, warm, and filling, I can definitely see us making these again. We added frozen peas and a bit more flour to thicken the sauce. Next time we might add potatoes and cook the carrots a bit longer. Thanks for another scrumptious recipe!

  64. Megin says

    I had the pleasure of making (and devouring ) this yummy dish last weekend. I did it a bit different…..I cooked the beans from scratch and used the bean liquid instead of vegetable broth. I added liquid aminos , thyme, etc. to give it more flavor. I did a mirepoix of carrots, celery, yellow onions and leeks. And I added a splash of white wine. I don’t have individual ramekins large enough, so I cooked it in a Le Creuset dutch oven. It was delicious! We both had second helpings…..perfect comfort food!

  65. Jon Lee says

    These were delicious. I ended up tossing some left over mashed potatoes in there too and it made the filling thicker but added substance and felt like a shepard’s pie but healthier and delicious in its own way. Awesome recipe!

  66. Mandy says

    Made these last night and they were AMAZING! Will definitely be making these again and adding peas (we love peas). Super easy and I think the best pie crust EVER. It will now be my go to.

  67. Deborah C. says

    Absolutely delicious. Just finished eating with my boyfriend on a rare rainy night in LA. Crust was amazing and filling was filled with flavor! Thank you!!

  68. Karin says

    Made these last night! So delicious. Everyone (omnivores included) loved them. I doubled the white beans and used whole wheat flour in the filling. I was also lazy and got Pillsbury crescent rolls to use as the topping (they happen to be vegan and take me back to childhood memories!)

    thanks!

  69. Christina says

    I made these tonight for the family and they turned out wonderfully! I prepared the crust using gluten free all purpose flour from Arrowhead Mills and I added coconut oil instead of vegan butter. The crust turned out amazing! I also added leeks instead of onions and threw in some peas. Delicious!

  70. Brittany says

    Made these last night, they were divine!! My carnivore husband really enjoyed them as well so that was an extra nice touch! My ramekins were pretty big and I made them in 4 and it was perfect! Thanks so much for this recipe, one of my favorites which I might make for Christmas this year.

  71. Jeffrey C says

    Can’t wait to make, but will definitely be improvising with the crust to try and get a bit more nutrition going there.

  72. Jessica says

    Oh my! The flavors are incredible — especially the thyme, white bean, white wine combo. I used about a half pound of carrots and a half pound of peas instead, added a couple cloves of garlic and used vegan puff pastry I happened to have in the freezer. So good! I also didn’t have enough ramekins in my cupboard, so I poured it all into an 8″ X 8″ Pyrex instead. If using one dish, I would recommend cutting down the liquid by a quarter cup or maybe even a half cup. It’s a bit on the sloshy side but still tasty. Thanks for this new favorite!

  73. Krystina says

    It was a hit here too. I swapped the pastry recipe out with one that I used during thanksgiving only because I’m still getting over The Pastry Meltdown of 2015 and felt like I couldn’t stomach another pastry related disaster this year so I went with what I know. I feel like this one is a little ambitious as a midweek meal unless I do some serious planning in advance (which I won’t because I never do) but it was so so delicious and filling. It’s not the filling obviously, it’s the chilling of the dough and rolling and praying and all that part. We went the casserole dish route and just laid my dough on top of that with 3 slits down the middle. One tip I can add about the dough–roll it out on top of wax or parchment so that you just turn the paper instead of having to pick it up and flop it over. Reduces the amount of handling you do with your hot little hands and is just generally easier to work with that way.

    Also I saved a bit of the filling and pureed for my 11 month old to eat. She ate it up like a champ. Great recipe!

  74. deb says

    I am eating this right now and it is fantastic the only change I added a little garlic. I’m terrible with crusts. But this is great I used half coconut oil half vegan butter and it’s flakey yea I can see this as is or with other begs add ons thanks

  75. Amanda says

    Mmm these look yummy! Definitely adding this to my big stack of minimalist baker recipes “to try”. So many recipes, too little thyme! (haha, couldn’t resist)

  76. Sarah says

    This ROCKED. My girlfriend’s favorite food is soup, and she is usually the one to make it. She makes a mean pot pie herself, but I thought I would surprise her with this last night.
    We don’t have ramekins, but we DO have two white ceramic loaf pans, so I ran with it and it turned out perfectly.
    She took one bite and almost had tears in her eyes! No joke. It was creamy, hearty, rustic, so filling, and the simple flavors just exploded. I loved the addition of the beans in the soup for that meatiness. And the coconut oil crust!!! Dana, you’re a genius — it was so easy and ridiculously comparable to an all-butter crust.
    We are not vegan but your recipes simply NEVER disappoint, and we never feel like we’re missing out on a thing. This one is going right into the normal dinner rotation for the winter. Thank you!

  77. Ashley says

    omg! you just saved me! I’m hosting a small hanukkah dinner this friday and recently went vegan…which basically cuts out all traditional hanukkah foods! at least this way I can make something we can all enjoy together (especially if my eggless latkes fail!)

  78. Sarahhh says

    Could also be super lazy by making the filling and eating with a crusty slice of sourdough bread. Sounds good to me,especially in this cold weather. : )

  79. Sheila says

    Damn. This is good. I was skeptical of coconut oil crust, but this really had a great texture. I sense a bit of coconut aroma/flavor from it, but really didn’t mind it. The stew on its own is awesome. This definitely makes more soup than what would fill 6 ramekins. You can probably stretch the dough out a bit and make 8 ramekins and still have a bit of leftover soup. I’m freezing half the soup and half the dough for another day. Thank you kindly!

  80. Dawn A says

    Oh, I forgot to say that I did add broccoli to the carrot mix because our children like broccoli very much. And rather than squares, our covers were circles. The kids enjoyed breaking through and seeing what was beneath. Winner!!!

  81. Dawn A says

    Thank you for appearing in my email today!! I made this for dinner and it is wonderful! The only
    bad thing about it is that I didn’t make a triple batch. I want more! And it was fun because my mother gave me ramekins, and this is the first time I have used them. Our 2, 4, 6, and 8 year old all enjoyed the dish, as did my husband. I’m putting this one in my file of Keepers. Sooooo good! I hope I spend the night dreaming of them. Yum!

  82. Mandi Korn says

    I have tried a few of your recipes from Pinterest and just started following your Blog. All your food looks fantastic and we love Pot Pies in our house. Thanks for sharing:o)

  83. Laura says

    Sweatpants are my liiiiiife this time of year. And cute slippers. Those are key. I love a bangin’ pot pie and damn if that pastry doesn’t look SO flaky, girl. The vibe is strong with this one <3

  84. Mel @ The Refreshanista says

    YUMMM. Vegan comfort food at it’s best! These little pies look totally delicious, I’ll be making them this winter :)

  85. Dawn @ Florida Coastal Cooking & Wellness says

    These sound incredible and solved the problem of what to do with a slow cooker/bean/carrot mixture I didn’t know what to do with.

    Thanks Dana!

  86. Edith says

    I’m wondering about the size of these ramekins? They seem to come in all sizes and I was wondering about the portion size or how much it will make. Thank you :-)

    • Dana @ Minimalist Baker says

      Mine are about 3 inches wide on the bottom. But this recipe is flexible, so just use whatever you have and adjust the baking time and size of pie crust as needed!

  87. dahlia says

    I don’t own ramekins, can I make this in one big pot? Any advice would be helpful, I never made a pot pie before, and I’m a bit nervous to try it at a friends house, as I don’t have a oven myself .. Thank you !

    • Yolande says

      Hi! No worry here vegan is easy and fun. Look in your cuboard for a pan or pot in wich the recipe will fit pour it in and you just cover it with dough it will come out fine. Just give it a try. Have a Great Day!