Thyme & White Bean Pot Pies
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 (pot pies)
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Calories
456 kcal
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Course
Main Course
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Cuisine
Vegan
Thyme & White Bean Pot Pies
Description
These pot pies start with a filling where onion and carrots are sautéed until soft, then dusted with flour to create a roux. Adding white wine and vegetable broth forms a flavorful sauce infused with fresh thyme, carrying the mild earthiness of white beans. After simmering gently, the bean filling thickens and is spooned into ramekins ready for crust topping.
The crust combines flour, salt, and vegan butter or coconut oil cut together to a sandy texture, then mixed with cold water to form a dough. Rolled out and cut into rounds, the crusts seal the individual pots, baking at a high temperature until golden and crisp. The contrast between the flakey exterior and creamy vegetable filling enriches each bite.
These pot pies can be served warm for a cozy lunch or light dinner, showcasing comforting vegetarian flavors. Using vegan butter or coconut oil allows flexibility for dietary preferences. The recipe yields multiple pies, suitable for small gatherings or meal prep. The filling’s seasoning and thick texture offer a filling, protein-rich option without meat.
Ingredients
FILLING
- 2 Tbsp olive oil
- 1 large onion white or yellow, finely diced
- salt to taste
- black pepper to taste
- 1 pound carrot peeled and finely chopped
- 1/4 cup all-purpose flour or gluten-free, unbleached
- 1/2 cup white wine optional // or sub more vegetable broth, dry
- 3 cups vegetable broth DIY or store-bought
- 2 tsp thyme chopped // or sub 1 tsp dried per 2 tsp fresh, fresh
- 1 (15-ounce) White beans rinsed and drained, canned
CRUST
- 1 ½ cups all-purpose flour or gluten-free, unbleached
- 1/4 tsp salt sea salt
- 10 Tbsp vegan butter or sub room temperature coconut oil, cold
- 4-7 Tbsp water cold
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
- Substitute coconut oil in the crust for vegan butter following coconut oil pie crust guidelines for best texture.
- The nutrition information accounts for the entire crust and filling combined.
- Original recipe adapted from Top With Cinnamon's Cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(pot pies)
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1pot pie | |
| Calories | 456 | 23% |
| Carbohydrates | 45.5g | 15% |
| Protein | 10.4g | 21% |
| Fat | 24.2g | 37% |
| Saturated Fat | 6.8g | 34% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 804mg | 34% |
| Fiber | 5.5g | 22% |
| Sugar | 5.2g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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