THYME & WHITE BEAN POT PIES

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THYME & WHITE BEAN POT PIES

 

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Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

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

Recipe type: Entrée

Cuisine: Vegan

Serves: 6

Ingredients

FILLING

• 2 Tbsp (30 ml) olive oil
• 1 large white or yellow onion (150 g), finely diced
• Salt + Pepper to taste
• 1 pound (453 g) carrots, peeled and finely chopped
• 1/4 cup (34 g) unbleached all-purpose flour
• optional: 1/2 cup (120 ml) dry white wine (or sub more vegetable broth)
• 3 cups (720 ml) vegetable broth
• 2 tsp fresh thyme, chopped (or sub 1 tsp dried)
• 1 15-ounce (425 g) can white beans, rinsed and drained

CRUST

• 1 1/2 cups (204 g) unbleached all-purpose flour
• 1/4 tsp sea salt
• 10 Tbsp (140 g) cold vegan butter (or sub room temperature coconut oil*)
• 4-7 Tbsp (60-105 ml) cold water

Instructions

1. Preheat oven to 400 degrees F (204 C) and arrange 6 ramekins on a baking sheet. 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.
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.
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.

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 for 1 of 6 pot pies using all of the crust and filling.
*Recipe adapted from Top With Cinnamon's Cookbook.

Nutrition Information

Serving size: 1 pot pie (of 6) Calories: 456 Fat: 24.2 g Saturated fat: 6.8 g Carbohydrates: 45.5 g Sugar: 5.2 gSodium: 804 mg Fiber: 5.5 g Protein: 10.4 g