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Thyme & White Bean Pot Pie(s)


Minimalist Baker --- sent in by Alice Ruth

A hearty combination of veggies and white beans, topped with a flaky crust. "I have enjoyed this several times and always made it in a pie pan--works great! Very easy, although some people might find this more of a weekend recipe -- takes about an hour. A little decadent, but not too bad."--- Alice Ruth


30 ml 2 Tbsp (30 ml) olive oil
1 large white or yellow onion (150 g), finely diced
Salt + Pepper to taste
450 g 1 pound (453 g) carrots, peeled and finely chopped
59 ml 1/4 cup (34 g) unbleached all-purpose flour
optional: 1/2 cup (120 ml) dry white wine (or sub more vegetable broth)
710 ml 3 cups (720 ml) vegetable broth
10 ml 2 tsp fresh thyme, chopped (or sub 1 tsp dried)
1 15-ounce (425 g) can white beans, rinsed and drained

350 ml 1 1/2 cups (204 g) unbleached all-purpose flour (GF all-purpose works too)
1 ml 1/4 tsp sea salt
150 ml 10 Tbsp (140 g) cold vegan butter (or sub room temperature coconut oil)
4-7 Tbsp (60-105 ml) cold water


Preheat oven to 400 degrees F (204 C) and arrange 6 ramekins on a baking sheet, or have a pie pan ready. 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.
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.
If using ramekins, use a pizza cutter or knife to cut into 6 large squares slightly larger than the size of your ramekins.
At this time, scoop the white bean filling into the ramekins (or pie plate) 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 (or lay the whole crust over your pie plate.) Use a knife or toothpick to create small holes in the top of the pie crust to allow steam to escape.

Bake pot pie(s) 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.

Major Ingredients: