--- comments: true tags: - vegetarian --- # :herb: Thyme & White Bean Pot Pies ![Thyme and White Bean Pot Pies](../assets/images/thyme-and-white-bean-pot-pies.jpg){ loading=lazy } | :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | |:----------------------------------:|:-----------------------: | | 6 | 59 minutes | ## :salt: Ingredients - Filling - :olive: 2 Tbsp olive oil - :onion: 1 large white or yellow onion - :salt: some salt - :salt: some pepper - :carrot: 1 lb carrots - :ear_of_rice: 30 g all-purpose flour - :wine_glass: 0.5 cup dry white wine (optional) - :stew: 3 cups vegetable broth - :herb: 1 tsp dry thyme - :canned_food: 1 15-oz can white beans ## :salt: Ingredients - Crust - :ear_of_rice: 180 g all-purpose flour - :salt: 0.25 tsp salt - :butter: 10 Tbsp vegan butter or coconut oil - :ice_cube: 7 Tbsp ice cold water ## :cooking: Cookware - 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 ## :pencil: Instructions - Filling ### Step 1 Preheat oven to 400°F (204°C) and arrange 6 ramekins on a baking sheet. Set aside. ### Step 2 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. ### Step 3 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. ### Step 4 Cook for 1 minute, then slowly add dry white wine (optional) followed by vegetable broth, whisking to prevent clumps. ### Step 5 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. ## :pencil: Instructions - Crust ### Step 6 To prepare pie crust, add all-purpose flour and salt to a mixing bowl and whisk to combine. ### Step 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 to 45 seconds. ### Step 8 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. ### Step 9 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. ### Step 10 Transfer directly to a well-floured surface and form into a disc with your hands. ### Step 11 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. ### Step 12 Use a pizza cutter or knife to cut into 6 large squares slightly larger than the size of your ramekins. ### Step 13 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). ### Step 14 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. ### Step 15 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. ### Step 16 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. ## :link: Source -