Thyme and White Bean Pot Pie

Blue Runner Foods is proud to be a sponsor of the Louisiana Restaurant Association Education Foundation and the Louisiana ProStart Program. This year we partnered with the LRAEF for the first ever #BlueRunnerBeanWeek, a week full of learning the ins-and-outs of cooking with Blue Runner beans. Students enrolled in the ProStart curriculum across Louisiana high schools made recipes during the week using various Blue Runner canned and dry bean products.

The final day of Bean Week, students were tasked with incorporating beans into their own recipe. Out of more than 45 recipes submitted, we are proud to announce Stephanie White's ProStart class at Plaquemine Senior High School as the winners! Please enjoy their incredible Thyme & White Bean Pot Pie recipe.

Makes 6 portions, portion size is 1 Pot Pie.

Total Time1 hr 20 mins


 2 tbsp Olive Oil
 1 Yellow Onion
 Salt & Pepper To Taste
 1 lb Carrots, Diced
 ¼ cup Unbleached All-Purpose Flour
 ½ cup Dry White Wine
 3 cups Vegetable Broth
 1 tsp Thyme
 16 oz Can of Blue Runner Original Creole Cream Style Navy Beans (1 Can)
 14 oz Package of Puff Pastry (1 Package)



Preheat oven to 400 degrees and place 6 ramekins on a sheet pan then set aside.


Heat a large pot over medium heat. Once hot, add oil and onion. Season with salt and

pepper to taste. Sauté onion until soft and translucent, about 5 minutes.


Add diced carrots and season with a pinch more salt and pepper. Cook 2-3 minutes and
then add flour. Stir well to thoroughly coat the vegetables.


Cook for one minute then slowly add white wine, followed by vegetable broth. Whisk to
prevent clumps.


Add thyme and white beans and bring to a simmer. Lower heat and simmer until the
mixture is creamy and thick.


Roll out puff pastry dough until about ¼ inch thick. Cut into six squares.


Fill ramekins with pot pie, and place one square of puff pastry on each of the six


Place in the oven and bake for 20 minutes or until the puff pastry is golden brown.

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