Thyme White Bean Pot Pies Recipes

RUSTIC WHITE BEAN & THYME POT PIES

Steps:

• To a medium saucepan, add the olive oil or vegan butter. Warm over low heat. Add the onion and carrots and saute just until the onions are beginning to become translucent, 5-6 minutes.
• Add flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir constantly for three minutes, adding the garlic during the last minute.
• Slowly pour in the vegetable broth, stirring constantly. Add the beans, potatoes and thyme sprigs. Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat to low, cover, and simmer. Cook, stirring occasionally, until the potatoes are just about fork tender, about 5 minutes. Remove thyme stems. Taste and add salt and pepper if desired, to taste.
• If adding chicken or turkey to any of the pot pies, add 1/4 cup to each ramekin.
• Divide bean filling between the four or five ramekins, carefully stirring those that have meat with a small spoon to evenly distribute.
• Cut circles of crust about 1" larger than the circumference of the ramekins. To keep track of the meat pot pies vs. the veggie pot pies, I like to use letter cookie cutters - "VEG" for veggie and, in the case of the batch I made for the blog, "CHX" for chicken. A simple V or C will work or any old shape to help you tell them apart will do! Just be sure you at least slit the top to allow for steam to escape.
• Bake 375 degrees for about 35 minutes, until the pie crust is golden brown and the filling is nice and bubbly.
• Let cool about 10 minutes before serving.

THYME & WHITE BEAN POT PIES

Steps:

• Preheat oven to 400 degrees F (204 C) and arrange 6 (amount as original recipe is written // adjust if altering batch size) ramekins on a baking sheet. 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 (amount as original recipe is written // adjust if altering batch size) large squares slightly larger than the size of your ramekins.
• 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.