Name: Thyme White Bean Pot Pies
Prep time: 24 min
Cook time: 56 min
Total time: 80 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large white or yellow onion (finely diced); null null salt + pepper (to taste); 1 pound carrots (peeled and finely chopped); 0.25 cup unbleached all-purpose flour (or gluten-free); 0.5 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 can white beans (15-ounce, rinsed and drained); 1.5 cups unbleached all-purpose flour (or gluten-free); 0.25 tsp sea salt; 10 tbsp cold vegan butter (or sub room temperature coconut oil*); 5.5 tbsp cold water

Instructions

Show units in method

1

Preheat oven to 400 degrees F (204 C) and arrange ramekins (6) on a baking sheet. Set aside.
2

Heat a large pot over medium heat. Once hot, add olive oil (2 tbsp) and white or yellow onion (1 large). Season with a pinch each [salt + pepper] and stir. Sauté until soft and translucent.
3

Add carrots (1 pound) and season with a pinch more [salt + pepper]. Cook 2-3 minutes, then add unbleached all-purpose flour (0.25 cup) and stir well to thoroughly coat.
4

Cook for 1 minute, then slowly add dry white wine (0.5 cup) (optional) followed by vegetable broth (3 cups), whisking to prevent clumps.
5

Add fresh thyme (2 tsp) and white beans (1 can) 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 unbleached all-purpose flour (1.5 cups) and sea salt (0.25 tsp) to a mixing bowl and whisk to combine.
7

Next add cold vegan butter (10 tbsp) and use a pastry cutter (or fork) to cut the two together, until it resembles wet sand - about 30-45 seconds.
8

Add cold water (5.5 tbsp) 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.
9

Use your hands to gently knead/form the dough in the mixing 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 0.125-inch thick. Add more flour as needed to prevent sticking.
11

Use a pizza cutter or knife to cut into ramekins (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.