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.
Servings 6 (pot pies)
Ingredients
FILLING
- 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 (or gluten-free)
- 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)
CRUST
- 1 ½ cups unbleached all-purpose flour (or gluten-free)
- 1/4 tsp sea salt
- 10 Tbsp cold vegan butter (or sub room temperature coconut oil*)
- 4-7 Tbsp cold water
Instructions
- 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.
- 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.
- Add carrots and season with a pinch more salt and pepper. Cook 2-3 minutes, then add flour and stir well to thoroughly coat.
- Cook for 1 minute, then slowly add white wine (optional) followed by vegetable broth, whisking to prevent clumps.
- 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.
- To prepare pie crust, add 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 30-45 seconds.
- 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).
- 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.
- 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 (amount as original recipe is written // adjust if altering default number of servings).
- 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 35-40 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 3-4 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 calculated using all of the crust and filling.
*Recipe adapted from Top With Cinnamon's Cookbook.
*Nutrition information is a rough estimate calculated using all of the crust and filling.
*Recipe adapted from Top With Cinnamon's Cookbook.
Nutrition (1 of 6 servings)
Serving: 1 pot pie Calories: 456 Carbohydrates: 45.5 g Protein: 10.4 g Fat: 24.2 g Saturated Fat: 6.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 804 mg Fiber: 5.5 g Sugar: 5.2 g