Thyme & White Bean Pot Pies
Ingredients - Filling
- 2 Tbsp olive oil
- 1 large white or yellow onion
- some salt
- some pepper
- 1 lb carrots
- 30 g all-purpose flour
- 0.5 cup dry white wine (optional)
- 3 cups vegetable broth
- 1 tsp dry thyme
- 1 15-oz can white beans
Ingredients - Crust
- 180 g all-purpose flour
- 0.25 tsp salt
- 10 Tbsp vegan butter or coconut oil
- 7 Tbsp ice cold water
- 1 ramekins
- 1 baking sheet
- 1 large pot
- 1 mixing bowl
- 1 pastry cutter or fork
- 1 wooden spoon
- 1 pizza cutter or knife
- 1 spatula
Instructions - Filling
Preheat oven to 400°F (204°C) and arrange 6 ramekins on a baking sheet. Set aside.
Heat a large pot over medium heat. Once hot, add olive oil and white or yellow onion. Season with a pinch each salt and pepper and stir. Sauté until soft and translucent, about 4 to 5 minutes.
Add carrots and season with a pinch more salt and pepper. Cook 2 to 3 minutes, then add all-purpose flour and stir well to thoroughly coat.
Cook for 1 minute, then slowly add dry white wine (optional) followed by vegetable broth, whisking to prevent clumps.
Add dry 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.
Instructions - Crust
To prepare pie crust, add all-purpose 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 to 45 seconds.
Add 4 to 7 Tbsp of 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 to 6 Tbsp.
Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Then wrap in plastic wrap and chill for 1/2 an hour.
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 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 to 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 to 4 days, or in the freezer up to 1 month. Reheat in a 350°F (176°C) oven until completely warmed through.