Cup of Yum
1. Preheat oven to 350 degrees. 
2. Remove pie crust from refrigerator, and allow to sit at room temperature for a minimum of 20 minutes. You can begin preparing the pot pie filling while you wait. 

PREPARE POT PIE FILLING

1. Pour the cannellini beans into a medium bowl. Use a potato masher or the back of a fork to mash the beans until roughly half of them are smashed. Set aside.
2. Heat 2 tbsp olive oil in a large non-stick pan, over medium-heat. Add onion and jalapeno pepper, and cook for 2-3 minutes.
3. Add carrots and cook for additional 5 minutes, until softened.
4. Add mushrooms and cook for 2-3 more minutes.
5. Add another 1 tbsp of olive oil, salt, pepper, thyme, rosemary, and garlic. Cook for additional 1 minute. Add flour and stir for 30 seconds.
6. Add the beans to the pan, and stir. Then add the vegetable broth, and bring to a boil.
7. Reduce heat and simmer for 5-10 minutes, until the liquid is slightly reduced. The mixture should be a thick consistency, like a thick soup or chowder. If the filling seems to thin, continue cooking until it reduces further.
8. Stir in the almond milk and cook for additional 2-3 minutes. Remove from heat.

PREPARE POT PIE CRUST

1. While the filling is cooking, prepare the crust.
2. Unroll two sheets of pie crust on a cutting board.
3. Select four ramekins, or similar oven-safe dishes for serving the pot pies. Place one of those ramekins on top of the pie crust. Use a knife to cut a circular piece of pie crust that is slightly larger than the top of the ramekin. Repeat this process, cutting out a piece of crust for each of the four ramekins.

PREPARE THE POT PIES

1. Fill each ramekin to the top with pot pie filling.
2. Place a piece of pie crust over top of each ramekin, pressing the edges down to seal.
3. Place the ramekins on a baking sheet, and bake in the oven for 20 minutes. Pot pies are finished when the crust is golden and flaky.