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.
Ingredients
- 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))
- 1 ½ 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
- 1
Preheat oven to 400 degrees F (204 C) and arrange 6 ramekins on a baking sheet (amount as original recipe is written // adjust if altering default number of servings). Set aside.
- 2
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.
- 3
Add carrots and season with a pinch more salt and pepper. Cook 2-3 minutes, then add flour and stir well to thoroughly coat.
- 4
Cook for 1 minute, then slowly add white wine (optional) followed by vegetable broth, whisking to prevent clumps.
- 5
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.
- 6
To prepare pie crust, add flour and salt to a mixing bowl and whisk to combine.
- 7
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.
- 8
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).
- 9
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.
- 10
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.
- 11
Use a pizza cutter or knife to cut into 6 large squares slightly larger than the size of your ramekins (amount as original recipe is written // adjust if altering default number of servings).
- 12
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).
- 13
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.
- 14
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.
- 15
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.
Nutrition Facts
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